fresh lasagne sheets, each measuring 9.5cm x 20cm (3¾in x 7¾in)
40g (1½oz) plain flour
450ml (¾ pint) semi skimmed milk
Directions
Step 1
Heat 25g (1oz) of the butter in a large frying pan and gently cook the leek
for 5min until softened. Empty on to a plate and leave to cool for 5min.
Step 2
Grease a large rectangular ovenproof dish measuring about 26cm x 19cm x 6.5cm (10½in x 7½in x 2½in). In a large bowl, fold together the cooked leeks, ham, artichoke pieces, ricotta, rocket, half the grated Parmesan and plenty of seasoning.
Step 3
Preheat oven to 200°C (180°C fan) mark 6. Spoon an eighth of the ricotta mixture on to the centre of one lasagne sheet, then fold the sides of the pasta (short ends) over the filling to encase it. Put the roll, seam down, in to the prepared dish. Repeat with the remaining lasagne sheets and filling.
Step 4
Gently melt the remaining butter in a medium pan. Stir in the flour and cook for 1min. Take off the heat and gradually stir in the milk to make a smooth sauce. Return pan to the heat and cook, stirring constantly, until thick (the mixture needs to bubble to thicken). Season, then pour mixture over the pasta rolls. Sprinkle over the remaining Parmesan cheese.
Step 5
Cook in the oven for 25-30min or until the cheese is golden and the pasta is cooked through. Serve immediately with a crisp green salad.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
