Ham Trimming and Sweet Pepper Lasagne recipe

A hearty baked lasagne packed with savoury ham, sweet peppers and plenty of cheese. It’s a warming, comforting dinner with a crisp, bubbling top.

65 min · Medium · Italian-British Jump to method

Ham Trimming and Sweet Pepper Lasagne

Ingredients

4 servings
  • 250g Lasagne sheets
  • 200g Ham trimmings
  • 2 Onions
  • 3 Sweet peppers
  • 100g British Extra Mature Grated Cheddar
  • 40g Parmigiano Reggiano
  • 25g Margarine
  • 1 tsp Salt
  • 1/2 tsp Black pepper
  • 25g Butter
  • 25g Plain flour
  • 600ml Milk
  • 1 tbsp Olive oil
Nutrition Per serving
Calories 665 kcal
Protein 28 g
Carbohydrates 67 g
Fat 30 g
Saturated fat 15 g
Fibre 5 g
Sugar 10 g
Sodium 900 mg

Why this works

A filling, energy-dense lasagne with good protein and some vegetables, but it is high in saturated fat and sodium.

Protein-rich. Ham, cheddar, parmesan and milk provide a substantial protein hit, supporting satiety and muscle maintenance.

Source of micronutrients. Sweet peppers and onions add vitamin C and antioxidant compounds; dairy contributes calcium and phosphorus.

Watch the salt and saturated fat. Ham, cheddar, parmesan, butter and added salt make this dish relatively high in sodium and saturated fat.

Method

  1. Heat the oven to 190°C (Fan 170°C, 374°F, Gas Mark 5).
  2. Finely chop the onions and sweet peppers, then soften them in a pan with a little margarine until tender.
  3. Add the ham trimmings and cook for a few minutes, then season with salt and black pepper.
  4. Build the lasagne in a baking dish, layering lasagne sheets with the ham and pepper mixture and a little grated Cheddar and Parmigiano Reggiano.
  5. Finish with a final layer of cheese and bake for 35–40 minutes until bubbling and golden.
  6. Leave to stand for 10 minutes before slicing and serving.
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