Name: Leek and greens lasagne
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4
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

Ditch the onions and replace with milder and sweet leeks, which go beautifully in all your vegie bakes.

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

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.

You may also like

14 delicious fritter recipes

Better Homes and Gardens

Better Homes and Gardens promotes inspired living for home loving Australians. With a total audience reach of over six million, Better Homes and Gardens is the country’s original and most successful multi-platform brand, combining a TV show, power-house print magazine and thriving digital and social platforms.

Instagram Facebook

Ingredients

Method

Related stories