Vegetarian Green Lasagne with Leeks and Miso Pesto
Follow your gut this Autumn. This vegetarian lasagne is perfect for warming up on a chilly day.
Serves
4
Prep time
20mins
Cook time
35mins
Ingredients
- 3 Leeks, finely sliced
- 1 Onion, finely chopped
- 80g Watercress, roughly chopped
- Lasagne Sheets
- For the pesto:
- 50g Watercress, chopped
- 1 clove garlic
- 1tbsp Pine nuts
- 2 tbsp White Miso
- Olive Oil
- For the white sauce:
- 50g Butter
- 50g Flour
- 300ml Milk
- 50g Grated cheese
- ½ tsp nutmeg
- 1 tsp mustard
- Parmesan for top
Method
- Preheat the oven to 180∞. Make your sauces; for the pesto, blitz everything together in a pestle and mortar, adding the oil a little at a time until it reaches a runny consistency. For the white sauce, melt the butter in a pan before adding the flour and combine – cook the flour off for two minutes. Then gradually add the milk, a little at a time, whisking constantly until the sauce begins to thicken. Stir in the cheese, nutmeg and mustard and set aside.
- In a pan, fry the leeks and onion in a little butter until soft. At the last minute, stir in the watercress. Add in the pesto and combine.
- Assemble your lasagne in a deep oven-proof dish – start with some of the vegetable mixture, then pour a little white sauce over the top before covering with lasagne sheets. Repeat the process until the dish is filled, covering the last layer of lasagne sheets with the rest of the white sauce. Sprinkle with grated parmesan and bake in the oven for about 35 minutes, until the top is golden.
thewatercresscompany.com
