Leek & greens lasagne
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 3 tbsp olive oil, plus extra for the tin
- 50g butter
- 1 bay leaf
- rosemary sprig, leaves picked and roughly chopped
- 3 leeks, cleaned and rough green ends discarded, 1 finely sliced and 2 cut into medium slices
- 40g plain flour
- 500ml milk
- fresh nutmeg, for grating
- 100g cheddar, grated
- 30g parmesan, grated
- 2 garlic cloves, crushed
- ½ green chilli, sliced
- 400g mixed green leaves, such as kale, chard and spinach, roughly chopped
- 100ml dry white wine
- 100g walnuts
- 280g jar preserved artichoke hearts in oil, drained
- 100g ricotta
- 6 dried lasagne sheets
Method
- STEP 1
Heat oven to 200C/180C fan/ gas 6. Heat 1 tbsp oil with the butter over a medium heat. Add the bay leaf, rosemary and finely sliced leek, season and cook for a few mins until the leek has softened.
- STEP 2
Add the flour and cook for 1 min more until the roux smells nutty. Take off the heat, slowly pour in the milk and whisk out any lumps.
- STEP 3
Return to the heat and whisk slowly until thick and smooth, about 5 mins. Season well with grated nutmeg, then add 3/4 of the cheddar and parmesan, cooking until they are melted. Set aside.
- STEP 4
In another pan, heat 2 tbsp oil over a medium heat and fry the garlic and chilli for a couple of mins until aromatic. Add the rest of the leeks, season and fry until softened, then add the mixed greens and season a little more. Cook, stirring, until the greens have wilted, about 4 mins, then pour in the wine and cook until it evaporates.
- STEP 5
Oil a medium roasting tin (about 20cm square) and tip half the greens into the tin. Dot half the walnuts over the top, and nestle in a third of the artichoke hearts. Dot over half the ricotta. Remove the bay leaf from the leek bechamel and pour over a third of it. Top with three lasagne sheets to cover everything in a at layer. Repeat the process, then cover the top layer of lasagne sheets with the remaining bechamel and artichokes and scatter over the remaining cheese. Bake in the oven for 30-40 mins, until golden and bubbling. Rest for 10 mins, then serve with a sharply dressed grated carrot and beetroot salad.
