Pea Leek Open Lasagne Recipes

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:

• 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:

• Heat 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.
• Add 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.
• Return 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.
• In 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.
• Oil 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.