Merge cheesy leeks and a classic lasagne to make our mouth-watering family-sized pasta dish. This is an easy and impressive bubbling masterpiece
Prep:35 mins
Serves 4
3 tbsp olive oil, plus extra for the tin50g butter1 bay leafrosemary sprig, leaves picked and roughly chopped3 leeks, cleaned and rough green ends discarded, 1 finely sliced and 2 cut into medium slices40g plain flour500ml milkfresh nutmeg, for grating100g cheddar, grated30g parmesan, grated2 garlic cloves, crushed½ green chilli, sliced400g mixed green leaves, such as kale, chard and spinach, roughly chopped100ml dry white wine100g walnuts280g jar preserved artichoke hearts in oil, drained100g ricotta6 dried lasagne sheets
STEP 1Heat oven to 200C/180C fan/ gas 6. Heat 1 tbsp oil with the butter over a medium heat. Add the bay leaf, rosemary and finely sliced leek, season and cook for a few mins until the leek has softened.STEP 2Add the flour and cook for 1 min more until the roux smells nutty. Take off the heat, slowly pour in the milk and whisk out any lumps.STEP 3Return to the heat and whisk slowly until thick and smooth, about 5 mins. Season well with grated nutmeg, then add 3/4 of the cheddar and parmesan, cooking until they are melted. Set aside.STEP 4In another pan, heat 2 tbsp oil over a medium heat and fry the garlic and chilli for a couple of mins until aromatic. Add the rest of the leeks, season and fry until softened, then add the mixed greens and season a little more. Cook, stirring, until the greens have wilted, about 4 mins, then pour in the wine and cook until it evaporates.STEP 5Oil a medium roasting tin (about 20cm square) and tip half the greens into the tin. Dot half the walnuts over the top, and nestle in a third of the artichoke hearts. Dot over half the ricotta. Remove the bay leaf from the leek bechamel and pour over a third of it. Top with three lasagne sheets to cover everything in a at layer. Repeat the process, then cover the top layer of lasagne sheets with the remaining bechamel and artichokes and scatter over the remaining cheese. Bake in the oven for 30-40 mins, until golden and bubbling. Rest for 10 mins, then serve with a sharply dressed grated carrot and beetroot salad.
