lasagne verde

Comfort
A little more complex
Oven
55
mins

If you’ve seen my viral one pot, one portion lasagne then you already know this ones going to be GOOD.  It’s decadently creamy and cheesy whilst still being fresh. Comfort food at its finest, no matter the season or weather.  As with my original one pot, one portion lasagne then you will know that this is not traditional, nor does it claim to be. Instead this is all about replicating flavours and feelings. This vegetarian lasagne starts with a base of soft leeks and courgettes cooked in butter before adding garlic before making creamy béchamel sauce then adding spinach, fresh basil, pecorino and nutmeg.  As in the original we’re using fresh lasagne sheets to really cut down on cooking time then all that’s left to do is top with hefty dollops of ricotta and a generous cover of mozzarella.  Finally a sprinkling of pine nuts adds texture and a delicious nutty crunch.  Once cooked let it cool slightly or risk losing the roof of your mouth to pools of molten cheese then dig in and enjoy.

Meals
Dinner
Lunch
Season
Spring
Autumn
Dietary
Pescatarian
Vegetarian
Ingredients
Dairy
Pasta

A bit about this lasagne verde recipe

Ingredients

  • 25g butter
  • 1/2 leek, thinly sliced
  • 1/2 small courgette (100g), halved lengthways then thinly sliced
  • 2 cloves garlic, grated or finely chopped
  • 1 tbsp plain flour
  • 200ml whole milk
  • 30g pecorino
  • 50g spinach, chopped
  • 5 fresh basil leaves, finely chopped
  • Grating of nutmeg
  • Black pepper
  • Salt
  • 2 fresh lasagne sheets (around 90g)
  • 4 tbsp ricotta
  • Fresh mozzarella, to top (as much as you like)
  • 1 tbsp pine nuts
  • lasagne verde

    lasagne verde - Cooking Instructions

    1. Preheat the grill to 230ºC, or as hot as it goes.
    2. Add the butter to a small oven-proof skillet or pan and melt.
    3. Add in the courgette and leek and sweat down for at least 10 minutes until very soft.
    4. Add in the garlic and cook for a couple of minutes before adding the flour and cooking for 2 more minutes.
    5. Begin to add the milk in 3 stages, stirring well with each addition until you have a silky sauce.
    6. Add in the pecorino, spinach, and basil and stir well.
    7. Cook for a couple of minutes until the spinach has wilted, then season with nutmeg, pepper, and salt to taste.
    8. Chop the lasagne sheets into small 3-inch squares.
    9. Add to the sauce with a splash of water, then stir and cook on a low heat for 3-4 minutes until almost cooked.
    10. Turn the heat off, then spoon over dollops of ricotta.
    11. Tear over your mozzarella, then finally sprinkle over the pine nuts.
    12. Place under the grill for 10-15 minutes until golden and bubbling.
    Use your leftover ingredients for..

    Hate waste? Me too, so use the leftover Lasagne Sheets in this recipe and use it for something similar like the below recipe.

    How it should look!

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