Awesome Lasagne
A wonderfully rich, creamy multi-layered lasagne. Perfect with a peppery green salad and garlic bread.
- 100 g spinach (chopped)
- 1 small leek (finely sliced)
- 100 g ricotta cheese
- 1/4 tsp nutmeg
- 1 medium courgette (sliced thinly (approx 1/2cm thick))
- 1 medium aubergine
- 100 g cheddar cheese (grated)
- 1 ball mozzerala cheese
- 500 ml milk
- 50 g flour
- 50 g butter
- 1 bay leaf
- lasagne sheets (enough to create 3 layers)
- a little olive oil (for frying)
- 1/2 tsp dried oregano
- salt
- black pepper
- 1 Spinach and leeks
Place the chopped leeks and spinach into a steamer and cook until just soft. Remove and place in a bowl along with the ricotta cheese and nutmeg and mix well. Season with a little salt and peeper and set aside.
It's best to steam these if possible because they will absorb less water. - 2 Prepare the courgette and aubergine
Drizzle a little olive oil onto a griddle or frying pan on a medium heat and lightly sear the courgette and aubergine slices. These should cooked, turning once, so they have a little light brown caramelisation, but not mushy - about 2-3 mins on each side.
If you have a ridged griddle pan with ridges, this works really well to get a bit of colour without saturating with oil. - 3 Make the bechamel (white) sauce
Melt the butter in a saucepan on a medium heat. Add the flour and combine. Cook for a few minutes and then whisk in the milk. Add the bay leaf, season to taste and leave to simmer for a few minutes. Set aside.
Build the lasagne- 4
Layer 1 !Spread out the spinach, leek and ricotta mix on the bottom of your baking dish. Add your first layer of lasagne sheets on top.
- 5
Layer 2 !Spread out your griddled courgette and pour half of your béchamel sauce on top, taking care not to disturb the even distribution of your courgette. Cover with more lasagne sheets.
- 6
Layer 3 !Next, lay out your griddled aubergine, overlapping slightly if possible. Sprinkle with dried oregano. Lay pieces of mozzarella over the top, spaced out evenly. Cover with more lasagne.
- 7
Layer 4 !Pour the rest of your béchamel sauce evenly over the top then scatter the cheddar cheese over the top.
Finally...- 8
Bake it!Place in the centre of oven at 180c for about 40mins, or until a sharp knife slides through all the layers easily when stabbed! Remove from the oven and leave to cool slightly, and then...tuck in.
- 4