• 9 lasagna noodles
  • 3 T butter/margarine
  • 3 T all purposed flour
  • 1/4 tsp pepper
  • 1 1/3 C milk
  • 1/3 C tomato or basil pesto (I use basil)
  • (1) 10 oz. frozen chopped, drained spinach
  • 1 egg
  • (1) 15 oz. container of ricotta cheese
  • 1/4 tsp pepper
  • 1 1/2 C cooked ham
  • 1 small tomato, seeded and chopped
  • 1/2 C shredded mozzarella
  • Parmesan
  • Fresh oregano leaves


I recommend that you prepare this dish and let sit in refrigertaor overnight so: Do not cook the noodles, they will soften up in the refrigerator overnight

Melt butter/margarine, stir in flour and 1/4 tsp pepper, all milk all at once.Cook and stir over medium heat until thickened and bubbly. Stir in pesto, set aside.

Be spinach is dry and dry. Beat egg, stir in ricotta cheese and another 1/4 tsp pepper, stir in spinach, ham and tomato.

In a baking pan, put down a layer of uncooked noodles, top with half of the ricotta mixture, next the pesto mixture and repeat, ending with a layer of noodles topped by the pesto sauce.

Bake loosely, covered with foil in 350F for 60 minutes or until heated thoroughly. Uncover, sprinkle with mozzarella and bake another 5 minutes. While cooling, sprinkle with parmesan and oregano leaves (optional)

Let cool for 10 minutes before cutting into serving sizes.

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Submitted 6/13/05.
Source: Own Collection
Submitted By: Sandy Wells
Ham and Pesto Lasagna