Leek and Spinach Lasagne with Béchamel
Ingredients
Filling
- 4 large leeks, finely sliced
- 3 tbsp olive oil
- 3 cloves garlic, grated
- 500g baby spinach
- 2 tbsp parsley, finely chopped
- 1/2 cup veg stock
- 1/2 tsp salt
Béchamel
- 3 tbsp butter
- 3 tbsp plain flour
- 1 1/2 cups semi skimmed milk
- salt & pepper
Other
- Lasagne sheets
- Grated cheddar for the top
Preparation
Preheat the oven to 180C
Using a large pan, cook the leeks in the olive oil over a medium heat for 10 to 15 minutes till softened.
Add the garlic and cook for two more minutes.
Gradually add the spinach till it’s all wilted.
Add the parsley, veg stock and salt, stir together and take off the heat. That’s the filling done.
Make the béchamel - Put the butter and flour into a pan over a medium heat. Whisk together for a few minutes. Gradually add the milk and continue to whisk till smooth. This takes about five minutes. Season. It will be thicker than a normal béchamel sauce so it sits nicely on top of the dish. It will also be a thin layer so if you like this layer thicker, make more, up to double would work.
Layer. It doesn’t really matter how you layer it as long as you have a layer of lasagne in between the filling and there are lasagne sheets before the béchamel. I usually have 4-5 layers of lasagne.
Bake for 40 to 45 mins till the top is golden brown
Let it cool down a little, serve and enjoy!
