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Lasagne in dish

Leek & greens lasagne

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Merge cheesy leeks and a classic lasagne to make our mouth-watering family-sized pasta dish. This is an easy and impressive bubbling masterpiece

  • Freezable
Nutrition: per serving
NutrientUnit
kcal876
fat60g
saturates22g
carbs46g
sugars11g
fibre9g
protein30g
salt2g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, February 2019

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A star rating of 4.6 out of 5.5 ratings
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