Leek Greens Lasagne Recipes

Steps:

• Preheat oven to 400 degrees, with racks in middle and upper third. Divide leeks between two rimmed baking sheets. Toss each with 1 tablespoon oil and season with salt and pepper. Bake until tender, 20 minutes, stirring leeks and rotating sheets halfway through. Let sheets cool on wire racks.
• Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add spinach and cook, stirring occasionally, 4 minutes. Add red pepper, parsley, and lemon juice and season with salt and pepper. Cook, stirring occasionally, until fragrant, 3 minutes. Transfer spinach to a medium bowl.
• Spread 1 cup sauce in an 8-inch square baking dish. Top with 2 noodles. Layer with half the spinach, then 1 cup sauce and 1/4 cup Parmesan. Top with 2 more noodles, half the leeks, 1 cup sauce, and 1/4 cup Parmesan. Repeat layering with remaining ingredients, reserving the last 1/4 cup Parmesan. Cover lasagna loosely with foil and bake on top rack until sauce is bubbling, 35 to 40 minutes. (Place a rimmed baking sheet on middle rack to catch any drippings.) Remove lasagna from oven and heat broiler. Sprinkle with reserved Parmesan and broil until cheese is browned and bubbling, 3 to 5 minutes. Let cool 20 minutes before slicing.

Steps:

• Put a frying pan over a medium heat. Pour in the oil and add the leeks, garlic and a pinch of salt. Cook, stirring occasionally, until collapsed and soft. Meanwhile, bring a pan of water to the boil.
• Tip the peas and kale into the pan with the leeks and add a splash of water. Cook until the kale has wilted and peas are defrosted. Turn down the heat to low. Stir in the mustard, crème fraîche and ¾ of the lemon zest. Add enough water to make a sauce. Give everything a good mix and season to taste.
• Drop the lasagne into the water and cook following pack instructions, then drain well. Put one lasagne sheet on each plate, top with half the leek and pea mix then layer up the second lasagne sheet and the remaining greens. Scatter over the remaining lemon zest and add a good grinding of black pepper.

Steps:

• To make the white sauce, put the milk in a saucepan with the bay leaves and quartered leek. Bring to the boil, then remove from the heat and leave to infuse for 1 hr.
• Strain the milk into a large jug, discarding the leek and bay. Melt 60g butter in the pan, then stir in the flour with a wooden spoon and cook for 2 mins. Stir in the strained milk, a splash at a time - the mix will thicken at first to a doughy paste, but keep adding the milk gradually to avoid getting lumps. When all the milk is incorporated, bring to a gentle simmer, stirring constantly. Bubble for a few minutes until thickened. Season with the nutmeg, mace and some salt and pepper, then remove from the heat and stir in the mozzarella until melted.
• Melt the 1 tbsp butter with the walnut oil in a frying pan over a low heat, then cook the sliced leeks until really soft. Stir in the sage and fry for a further 2 mins. Cook the cabbage in a pan of boiling salted water for 3 mins, then quickly lift out of the pan and into a colander. Cook the kale for 30 seconds in the same pan. Drain, and toss with the cabbage and leeks.
• Butter a deep 2.5-litre baking dish. Spread a quarter of the white sauce into the base of the dish and scatter with a third of the greens, a quarter of the walnuts and 1 tbsp cheese. Top with a layer of lasagne sheets. Repeat twice more to make three layers, then spread the last of the sauce over the final pasta layer. Scatter with the rest of the hard cheese and chill for at least 30 mins, or up to 24 hrs.
• Heat the oven to 180C/160C fan/gas 4. Bake the lasagne for about 50 mins until golden and bubbling, then scatter over a few more sage leaves and the remaining walnuts. If the lasagne is already golden and crisp, cover tightly. Return to the oven for 10 mins, then leave to rest for 10 mins before serving.