Leek & greens lasagne

• olive oil↗3 tbsp tbsp

  plus extra for the tin

• butter↗50g g
• bay leaf↗1
• rosemary sprig↗

  leaves picked and roughly chopped

• leeks↗3

  cleaned and rough green ends discarded, 1 finely sliced and 2 cut into medium slices

• plain flour↗40g g
• milk↗500ml ml
• fresh nutmeg↗

  for grating

• cheddar↗100g g

  grated

• parmesan↗30g g

  grated

• garlic cloves↗2

  crushed

• green chilli↗½

  sliced

• mixed green leaves↗400g g

  such as kale, chard and spinach, roughly chopped

• dry white wine↗100ml ml
• walnuts↗100g g
• jar preserved artichoke hearts↗280g

  in oil, drained

• ricotta↗100g
• dried lasagne sheets↗6

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.