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I’m all for greens in my food, especially when they’re lathered in a silky béchamel and a good strong cheese!
This lasagna works as both a great meal prep recipe as well as a comforting cosy Friday/date night-in with a good 🍷.
160g (9) lasagna verdi sheets
100g leeks, halved lengthways and sliced finely into semi circles
200g courgette, sliced lengthways (not too thin)
300g aubergines, sliced lengthways (not too thin)
40g frozen garlic
85g parmesan cheese, finely grated
1 tbs rapeseed oil
For the dill béchamel
50g plain flour
5-10g dill sprigs, chopped finely
1/2 tsp ground pepper
1/2 tsp smoked paprika
1/4 tsp ground nutmeg
Per Serving: approx. 499 kcal, 20g protein, 26g fat, 45g carbohydrate
(Approximate values sourced from myfitnesspal.com)
1. To make the roux, gently melt the butter in a saucepan and add the plain flour. Stir continuously until you have a paste and cook for about a minute.
2. Add the milk to the roux gradually, stirring well after each addition until you get a smooth sauce. Add some salt, pepper, smoked paprika, nutmeg and the dill (leaving some aside for topping) and give it a good stir to ensure there are no lumps. Cook the sauce for about 5-8 mins until it has thickened slightly. You’re after a medium consistency as it will thicken when it’s baked.
1. Pre-heat the oven to 180C fan. Warm the oil over a low-med heat in a large griddle pan, fry off the garlic until it’s melted and spread it around the pan. On a medium-high heat lay the aubergine and courgette slices in a single layer in the pan and cook until you have a slight char on both sides, lightly season and repeat until all the slices are cooked. Set aside on a plate. In the same pan, season and cook off the leeks until they’ve softened slightly for about 2-3 mins.
2. To assemble the lasagna, lay some vegetable slices at the base of a deep baking (apx 30x20x6cm) dish. Then layer it with 3 lasagna sheets so the veg is covered and using a ladle, pour 1/3 of the béchamel over. Repeat until you have 3 layers of each and have used up all the veg, sheets and béchamel. Lastly, sprinkle over cheese and fresh dill then bake in the oven for 30-35 mins.