Olive oil, to grease, plus extra 3 Tbsp
3 medium leeks, white part only, 1 finely sliced and 2 cut into medium slices
1 bay leaf
1 rosemary sprig, leaves picked and roughly chopped
Sea-salt flakes and freshly ground black pepper, to season
40g plain flour
1 whole nutmeg, for grating
100g cheddar, grated
30g parmesan, grated
2 cloves garlic, crushed
½ green chilli, sliced
400g mixed greens (try kale, chard and spinach), roughly chopped
100ml dry white wine
230g jar marinated artichoke hearts, drained
6 dried lasagne sheets
Grated carrot and beetroot salad, to serve
Preheat oven to 180°C fan-forced (200°C conventional). Grease a medium roasting pan. Heat 1 tablespoon of the oil and butter in a large saucepan over medium heat. Add sliced leek, bay leaf, rosemary, season and cook for a few minutes until leek has softened.
Add flour and cook for 1 minute more until roux smells nutty. Remove from heat, slowly pour in milk and whisk out any lumps.
Return to heat, whisking slowly until thick and smooth, about 5 minutes. Grate over generous amount of nutmeg, add three-quarters of the cheddar and parmesan, cooking until melted. Set aside
In another pan, heat remaining oil over medium heat and fry garlic and chilli for a couple of minutes until aromatic. Add remaining leeks, season and fry until softened, then add mixed greens and season. Cook, stirring, for about 4 minutes until greens have wilted, then pour in wine and cook until it evaporates.
Put half the greens mixture into roasting pan. Dot half the walnuts over the top, and nestle in one-third of the artichoke hearts. Dot over half the ricotta. Remove bay leaf from leek bechamel and pour over one-third of it. Top with 3 lasagne sheets to cover everything in a flat layer.
Repeat the process, then cover top layer of lasagne sheets with remaining bechamel and artichokes and scatter over remaining cheese. Bake for 30-40 minutes, until golden and bubbling. Rest for 10 minutes, then serve with salad.
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