|Prep time||20 minutes|
|Cooking time||1 hour, 30 minutes|
|Total time||1 hour, 50 minutes|
Spring greens are their tender best, pair with leeks in this lasagne for lots of green goodness.
1. Pre-heat oven to 200 degrees centigrade/gas mark 6 and butter lasagne dish. To infuse the milk, pour it into a saucepan and place an onion, peppercorns and bay leaves. Place on a medium heat and bring to the boil, then turn off the heat and leave for 30mins.
2. Meanwhile, for the filling, place a large saucepan over a gentle heat and add the olive oil and butter. Sweat the onion and leeks until soft but not coloured. This should take 10 mins. Add the courgette, garlic and basil and cook for 10 mins more until the courgette is softened and a lot more moisture has evaporated. Stir to prevent burning.
3. Add the spring greens and cook for 5 mins, until wilted. Stir in the lentils, season and remove from the heat.
Strain the milk through a sieve into a jug and discard the aromatics. Rinse the saucepan and add the butter and flour over a medium heat. Stir into a paste and cook for two mins, stirring all the time. Add a splash of the milk and whisk in. Repeat until you've whisked in all the milk and cook for two mins. Pour in the cream, add the nutmeg, season and remove from heat.
5. Evenly spread a third of the veg mix in the base of the lasagne dish. Top with a quarter of the Bechamel and a layer of lasagne sheets. Repeat until you have three layers and use the last of the bechamel to cover the pasta, then grate parmesan over. Place onto a baking sheet and bake for 25-30mins until bubbling and golden.