Lasagna with ham, spinach and ricotta

Ingredients

• 9 lasagna noodles
• 45 ml (3 tbsp) of butter
• 60 ml (1/4 cup) all-purpose flour
• 750 ml (3 cups) of milk
• 5 ml (1 tsp) of Dijon mustard
• 1 pinch of nutmeg
• Salt and pepper to taste
• 1 container of ricotta cheese (475g)
• 125 ml (1/2 cup) grated Parmesan cheese
• 15 ml (1 tbsp) of olive oil
• 1 container of baby spinach (142g)
• 2 packs of Olymel Black Forest smoked ham, sliced, 150g
• 500 ml (2 cups) of grated mozzarella

Steps

• Preheat the oven to 205 °C (400 °F).
• In a large pot of boiling salted water, cook the pasta al dente. Drain.
• In the same saucepan, melt the butter over medium heat. Sprinkle with flour and cook for 1 minute, stirring constantly.
• Gradually pour the milk into the saucepan, whisking constantly until smooth. Add the mustard and nutmeg, then season with salt and pepper. Bring to a boil, whisking constantly, then simmer for 2 to 3 minutes, whisking continuously, until thickened. Remove from the heat and keep warm.
• In a bowl, mix the ricotta with the parmesan. Season with salt and pepper.
• In a large skillet, heat the oil over medium heat. Cook the spinach for 1 to 2 minutes, until wilted. Remove from heat and let cool slightly.
• Squeeze the spinach firmly over the sink with your hands to remove as much water as possible. Stir the spinach into the ricotta mixture.
• Pour a little sauce into the bottom of a 33 cm x 23 cm (13 in x 9 in) baking dish. Cover with three lasagna noodles.
• Spread half the ham, then half the ricotta mixture over the pasta. Cover with a little sauce. Add three lasagna noodles, then repeat with the remaining ham and ricotta mixture, and a little more sauce.
• Cover with the remaining lasagna noodles, then top with the remaining sauce. Garnish with mozzarella.
• Bake for 30 to 40 minutes, until the mozzarella is golden brown and bubbly. Remove from the oven and let rest for 5 minutes before serving.