Leek & greens lasagne
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 3 tbsp olive oilplus extra for the tin
- 50g butter
- 1 bay leaf
- rosemary sprigleaves picked and roughly chopped
- 3 leekscleaned and rough green ends discarded, 1 finely sliced and 2 cut into medium slices
- 40g plain flour
- 500ml milk
- fresh nutmegfor grating
- 100g cheddargrated
- 30g parmesangrated
- 2 garlic clovescrushed
- ½ green chillisliced
- 400g mixed green leavessuch as kale, chard and spinach, roughly chopped
- 100ml dry white wine
- 100g walnuts
- 280g jar preserved artichoke heartsin oil, drained
- 100g ricotta
- 6 dried lasagne sheets
Nutrition: per serving
- kcal876
- fat60g
- saturates22g
- carbs46g
- sugars11g
- fibre9g
- protein30g
- salt2g
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.
