- 3 tbsp olive oil, plus extra for the tin
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 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
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 40g plain flour
- 500ml milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- fresh nutmeg, for grating
One of the most useful of spices for both sweet and savoury…
- 100g cheddar, grated
Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…
- 30g parmesan, grated
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 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
Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…
- 280g jar preserved artichoke hearts in oil, drained
- 100g ricotta
Ricotta is an Italian cheese made from whey and traditionally a by-product of…
- 6 dried lasagne sheets
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.
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.
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.
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.
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.