When spring greens are at their tender best, pair with leeks in this lasagne for lots of green goodness.
- 250 g lasagne verdi sheets
- 600 ml whole milk
- 1 small onion, whole and 1 onion, diced
- 2 bay leaves
- 100 g butter
- 55 g plain flour
- 200 ml double cream
- 1/4 t grated nutmeg
- 2 tablespoon olive oil
- 500 g leeks, chopped
- 5 garlic cloves, grated
- 25 g basil, finely chopped
- 450 g spring greens sliced into thin ribbons. You can also use/add other leafy greens such as chard or kale
- 250g puy lentils, ready-to-eat or pre-cooked
- Pre-heat oven to 200C/gas mark 6 and butter lasagne dish. To create Bechamel sauce, infuse the milk by pouring it into a saucepan and adding onion, peppercorns and bay leaves. Place on a medium heat and bring to the boil, then turn off the heat and leave for 30mins.
- Meanwhile, for the filling, place a large saucepan over a gentle heat and add the olive oil and butter. Sweat the onion and leeks until soft but not coloured. This should take 10 mins. Add the garlic and basil and cook for 10 mins more until a lot more moisture has evaporated. Stir to prevent burning.
- Add the spring greens or other leafy greens and cook for 5 mins, until wilted. Stir in the lentils. Season and remove from the heat.
- Strain the milk through a sieve into a jug and discard the aromatics. Rinse the saucepan and add the butter and flour over a medium heat. Stir into a paste and cook for 2 mins, stirring all the time. Add a splash of the milk and whisk. Repeat until you've whisked in all the milk and cook for 2 mins. Pour in the cream, add the nutmeg. Season and remove from heat.
- Line your lasagne dish with a layer of lasagne sheets. Evenly spread a third of the veg mix on top. Top with a quarter of the Bechamel and a layer of lasagne sheets. Repeat until you have three layers and use the last of the Bechamel to cover the pasta, then grate parmesan cheese over top. Place onto a baking sheet and bake for 25-30 mins until bubbling and golden.