Ingredients
Olive oil, to grease, plus extra 3 Tbsp
50g butter
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
500ml milk
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
100g walnuts
230g jar marinated artichoke hearts, drained
100g ricotta
6 dried lasagne sheets
Grated carrot and beetroot salad, to serve
Method
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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.
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Add flour and cook for 1 minute more until roux smells nutty. Remove from heat, slowly pour in milk and whisk out any lumps.
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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
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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.
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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.
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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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