Gammon & Mushroom Lasagna

The portions for this recipe are made under the assumption you are cooking for 4 people or in my case, dinner and leftovers the following day.

Recently I decided to rustle up a simple but delicious Lasagna recipe using a small joint of gammon. Instead of making the traditional tomato based recipe with beef, I chose to layer Bechamel sauce, mushrooms, gammon and spinach with a Parmesan crust.

The recipe is incredibly easy although, I did slightly cheat a little…

I started by adding a little olive oil to my pan, chopping one small white onion with three cloves of garlic, a little bit of pepper and some mixed herbs.

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Once all softened and the smell of garlic begins to fill the room, finely chop your white mushrooms and chestnut mushrooms (approx 1 box each). Chuck them in the pan, generously stirring all together and cooking on a low heat.

Once all of the mushrooms have started to turn a darker brown and have reduced in size, it’s time to add your spinach (250g) and your Bechamel sauce. If you’d like you create your own Bechamel sauce I would recommend following the BBC Food recipe however, I did cheat (I feel guilty) because the M&S sauce is really tasty and unfortunately was the more convenient option on the day. Next time, I’ll be a little braver and create the entire recipe from scratch but in the meantime, please accept my apologies.

Moving on back to the recipe itself…

I had cooked gammon in advance using my slow cooker, placing on high for about 5/6 hours, adding a little bit of water and some garlic. One all cooked, I sliced into thick pieces and stirred into my sauce. I left to simmer for at least 5 minutes before assembling my Lasagna.

I made 3 layers in total, adding parmesan and a little leftover mozzarella to the top sheets of pasta, placed in the oven for a further 30 minutes at 200 and left to stand for 10 once taken out of the oven.

This dish isn’t on my healthy eating list but is a real treat. It’s the perfect comfort food on a cold winters day and fills you with all kinds of joy whilst eating.

If you have any leftover gammon, I usually tend to put it in sandwiches the following day for work or you could always freeze it and defrost at a later date.

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