Thursday: spinach-ham lasagna

Start by making a bechamel. This time I used the recipe from Kamman with the variation that I used a brunoise of carrots, onion, and celery (root) and I didn't strain the vegetables out. When the sauce is about ready to be used add some piment d'espelette and nutmeg.

While the sauce is simmering prepare the filling: saute leeks, a bit of carrot, and onion in olive oil until the onions soften. Add a good splash of white wine and let it reduce to nothing. Add smoked ham (cut into match sticks) and cook another couple minutes. Add chopped wilted spinach, salt, and pepper and mix well. Take off the heat and add grated asiago cheese. Build the lasagna by layering sauce, noodles, and filling. Finish with a layer of sauce, top with shaved almonds and a good grind of pepper, then bake at 180C for 20 minutes.

I'm not quite sure where the inspiration for this came from, but it was a good idea regardless. :-)