When spring greens are at their tender best, pair with leeks in this lasagne for lots of green goodness.
- 250g lasagne verdi sheets
- 600 ml whole milk
- 1 small onion, whole and 1 onion, diced
- 2 bay leaves
- 100g butter
- 55g plain flour
- 200 ml double cream
- .25t grated nutmeg
- 2 tablespoon olive oil
- 500g leeks, chopped
- 5 garlic cloves, grated
- 25g basil, finely chopped
- 450g spring greens sliced into one centimeter strips
- 250g puy lentils, ready-to-eat or pre-cooked
- parmesan to top
- 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 courgette, garlic and basil and cook for 10 mins more until the courgette is softened and a lot more moisture has evaporated. Stir to prevent burning.
- Add the spring 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 two 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 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 over top. Place onto a baking sheet and bake for 25-30 mins until bubbling and golden.