Super Green Lasagne
The ultimate indulgent veggie dinner. Who doesn't love a lasagne? The filling will take just about any leafy greens you have that need to be used up, cavolo nero, kale, chard or shaved brussels work really well and all add to the texture and flavour.
Method
Based on 4 servings, adjust as needed.
Step 1
First, prepare all the veggies. Coarsely grate the courgette then transfer to a colander and use the back of a spoon to squeeze out the excess liquid. Trim the green part of the leek and wash well before slicing into 0.5cm slices. Finely dice the onion, garlic and celery.
Step 2
Place a large casserole pan onto a medium heat and add the olive oil. Once hot, add the onion, celery, garlic and leek, along with a large pinch of salt and pepper and allow them to slowly cook for 10-15 minutes. Ideally they should be just translucent but without colour. Remove from the pan and set to one side.
Step 3
Meanwhile, preheat the oven to 200°C/180°C fan. Make the bechamel sauce by first melting the butter in a small, solid-based pan. Once melted, add the flour, stir well and cook until the mixture becomes grainy and slightly golden. Now pour in a 1/3rd of the milk. Stir to combine and bring to a simmer before adding the next 1/3rd. Do this until the sauce is smooth and the milk is all gone. You may want to use a whisk to get a super smooth sauce. Add the ground nutmeg the Dijon mustard and half of the grated parmesan cheese. Combine well, season with salt and pepper and leave to one side.
Step 4
In the same pan that you cooked the onions in, add the grated courgette and spinach. Turn the heat to high and cook for 3-5 minutes, until the spinach has wilted and the courgettes have steamed. Tip the contents of the pan into a colander set over a large bowl and use a wooden spoon to remove the excess liquid. Return the spinach and courgettes to the pan, along with the cooked onion, leeks and celery. Stir through the pesto and have a taste to check it's all seasoned well. You could add a small pinch of nutmeg here if you like.
Step 5
Spoon half of the green veggie mixture into a 20x30cm ovenproof dish (to serve 4) and even it out, making sure it goes right into the corners. Tear over half of the mozzarella and top with half of the fresh lasagne. Spoon over half of the béchamel and then repeat the layers with the remaining ingredients, finishing with a layer of béchamel. You may find you may only have space for 2 sheets per layer, it will depend on the size and shape of your baking dish. Sprinkle the grated veggie hard cheese all over the béchamel.
Step 6
Place the whole dish into the oven and bake for 30-40 minutes, until golden and bubbling on top. Leave the lasagne to stand for 10 minutes, before serving with a green salad dressed with a little balsamic vinegar and olive oil, if you wish.
- Ingredients
- Based on 4 servings
-
250g Fresh Lasagne Sheet 1x Sainsbury's Fresh Egg Lasagne Sheets 250g -
4 Cloves Garlic, peeled and grated 1x Sainsbury's Garlic -
1 Onion, peeled and diced 1x Sainsbury's Onions Loose -
2 Courgettes, grated 2x Sainsbury's Courgettes Loose -
60g Veggie Hard Cheese, grated 1x Stamford Street Co. Italian Hard Cheese 200g -
80g Green Salad Leaves 1x Sainsbury's Spinach, Watercress & Rocket Salad 80g -
1 tbsp Balsamic Vinegar 1x Sainsbury's Balsamic Vinegar Of Modena 1 Leaf 250ml -
200g Mozzerella, drained 1x Stamford Street Co. Mozzarella Cheese Ball 125g -
150g Pesto 1x Sainsbury's Fresh Green Pesto 150g -
0.25 tsp Ground Nutmeg 1x Sainsbury's Ground Nutmeg 50g -
40g Butter 1x Sainsbury's British Butter, Unsalted 250g -
40g Plain Flour 1x Sainsbury's Plain Flour 500g -
2 Celery Sticks, washed and diced 1x Sainsbury's Celery -
100g Baby Leaf Spinach 1x Sainsbury's Baby Leaf Spinach 100g -
2 tbsp Olive Oil 1x Sainsbury's Olive Oil 500ml -
2 Leeks, sliced and washed 1x Sainsbury's Leeks 500g -
500ml Whole Milk 1x Sainsbury's British Whole Milk 568ml (1 pint) -
1 tbsp Dijon Mustard 1x Sainsbury's Dijon Mustard 185g -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g