I have been having a area day on the market just lately. Big bunches of chard jostle for area with leeks and new potatoes, to not point out the stands brimming with superbly colored dahlias. White Lake Cheese, which operates one in all my favorite stalls, has been experimenting with a younger aged goat’s cheese that tastes a bit like caerphilly, and its tangy, wealthy, butter flavour appeared destined for this gorgeous lasagne, which you’ll costume up or down relying on no matter elements you’ve in the home.
4-cheese greens lasagne
Prep 15 min
Cook dinner 1 hr 20 min
Serves 6-8
3 medium leeks
200g spinach, or nettles
400g swiss chard
25g butter
3 tbsp olive oil
Salt and pepper
4 garlic cloves, peeled and grated
3 bay leaves
1 handful thyme sprigs, leaves picked
200g peas, contemporary or frozen
150ml white wine
1 giant handful dill, finely chopped
300g mozzarella, torn
80g parmesan, grated
250-300g lasagne sheets
For the bechamel
50g butter
3 tbsp plain or spelt flour
600ml entire milk
¼ nutmeg
250g ricotta
100g caerphilly, lancashire or cheddar, grated
First, prep the veg. Minimize the leeks in half lengthways, wash below chilly, operating water, then minimize into 2½cm-wide slices. Wash the spinach and chard in chilly water. Tear the leaves from the chard stems, then minimize the stalks into 2½cm slices and each leaves into ribbons.
Warmth a big casserole on a medium warmth and add the butter and oil. As soon as the butter has melted, season nicely, then add the leeks and sweat for seven or eight minutes. Stir within the chard stalks, garlic, bay leaves and thyme, and prepare dinner for an additional 5 to 6 minutes. Stir within the chard and spinach leaves, peas, white wine and dill, cowl and simmer gently for seven or eight minutes, till the leaves have wilted and all the things is tender. Style and verify the seasoning.
Whereas the greens are cooking, make the bechamel. Put a medium saucepan on a medium-high warmth and add the butter. As soon as it’s scorching, add the flour and stir for a couple of minutes, till it turns pale brown and smells deliciously nutty. Begin pouring within the milk little by little, beating between every addition to make a clean paste and, ultimately, a sauce. Season nicely with salt, pepper and loads of floor nutmeg, and stir within the ricotta and grated arduous cheese.
Unfold among the vegetable combination within the base of a roughly 30cm x 20cm baking dish. Spoon over 1 / 4 of the bechamel, adopted by some torn mozzarella and a scattering of parmesan, cowl with among the pasta sheets, then repeat till all of the sauce and greens have been used up, ending with a layer of pasta coated by the final of the bechamel and cheese.
Bake in a 200C (180C fan)/390F/fuel 6 oven for 35-40 minutes, till sizzling, effervescent and tender when a skewer is inserted. Serve with garlic bread and/or salad.
