All-green Lasagne
By OcadoLife
Published on 29 December 2022
Pair spring greens with leeks in this vibrant lasagne, packed with veggie goodness. Looking for more pasta recipes? Look no further.Time and servings
1 hr 30 minsTotal time
6Servings
20 minsPrep time
1 hr 10 minsCooking time
Ingredients
- 250 g of lasagne verdi sheets
- 600 ml of whole milk
- 55 g of plain flour
- 450 g of spring greens, sliced into 1cm strips
- 1 good handful of parmesan
- 2 onion, diced
- 1 tsp of black peppercorns
- 2 bay leaves
- 100 g of butter, 80g for sauce, 20g for the filling
- 200 ml of double cream
- 0.5 nutmeg, grated
- 2 tbsp of olive oil
- 500 g of leeks, havled lenghtways and cut into 5mm slices
- 500 g of courgette, coarsley grated
- 5 cloves of garlic, grated
- 25 g of fresh basil, finely chopped
- 250 g of ready to eat puy lentils
Method
Step 1
Preheat oven to 200°C/180°C fan/gas 6 and butter a lasagne dish, roughly 20cm x 28cm. To infuse the milk, pour it into a saucepan and add one onion, peppercorns and bay leaves. Place on a medium heat and bring to the boil, then turn off the heat and leave for 30 mins.Step 2
Meanwhile, for the filling, place a large saucepan over a gentle heat and add the olive oil and 20g butter. Sweat the other 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 has softened and a lot of the moisture has evaporated. Stir to prevent burning.Step 3
Add the spring greens and cook for 5 mins, until wilted. Stir in the lentils, season and remove from the heat.Step 4
Strain the milk through a sieve into a jug and discard the aromatics. Rinse the saucepan and add 80g 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 in. 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 the heat.Step 5
Evenly spread a third of the veg mix in the base of the lasagne dish. Top with a quarter of the béchamel and a layer of lasagne sheets. Repeat until you have three layers and use the last of the béchamel to cover the pasta, then grate parmesan over. Place onto a baking sheet and bake for 25-30 mins until bubbling and golden. Serve with garlic bread.