This freeze-ahead vegetarian lasagne recipe has an incredible depth of flavour but it's the combination of cheeses that makes it so meltingly dreamy to eat.
Serves 6-8
Takes just over 1 hour to prepare. Freeze for up to 2 weeks, then defrost for 24 hours and bake for 50 minutes
Per serving:
372kcals
21.3g fat (13g saturated)
16.3g protein
31.1g carbs
6g sugar
1.2g salt
1. First, make the sauce. Stud the onion with the cloves and put into a pan with the milk, bay leaves, nutmeg, thyme and peppercorns. Bring to the boil, then simmer for 5 minutes. Set aside for 20 minutes to allow the flavours to infuse. Bring back to the boil, then strain through a sieve into a jug. Discard the solids.
If you haven’t tried chard before, it has a milder taste than spinach with white stems. Use spinach instead, if you prefer.
2. Melt the butter in a pan, add the flour and cook gently for 2-3 minutes, until softened. Remove from the heat and gradually stir in the hot milk. Bring to the boil, stirring, then simmer gently over a very low heat, stirring, for 2-3 minutes until thickened.
3. Meanwhile, slice the Swiss chard’s green leaves away from the stems, roll up into bunches and cut into thin strips. Slice the stems across into 1cm pieces and spread in a colander. Steam for 5 minutes, stirring halfway, until almost tender. Uncover, add the green leaves, cover and steam for 3 minutes until cooked. Set aside to drain and cool. Alternatively, if using spinach, steam to just wilt the leaves and squeeze dry. Cool.
4. Prepare the lasagne sheets according to the packet instructions. Set aside. Melt the butter in a pan, add the chard and toss together for 1 minute. Season. (There’s no need to do this if using spinach.) Add the Gruyère to the white sauce.
5. Layer the lasagne sheets, Swiss chard or spinach and cheese sauce in a lightly buttered, shallow 2.5-litre ovenproof dish or deep foil tray with a lid, finishing with a layer of cheese sauce. Sprinkle over the Parmesan and leave to cool. Cover with cling film, or a lid, put into a large plastic bag and seal. Label and freeze.
6. When you want to eat it, remove from the freezer and thaw in the fridge for 24 hours. The next day, preheat the oven to 200°C/fan180°C/gas 6. Bake for 50 minutes, or until bubbling. Serve with a leafy salad.
© delicious. magazine
Six simple yet scrumptious low fat step-by-step recipes, updated each month for you to use and download. This month we'll show you how to make Asian chicken salad and tropical salad with mint yoghurt.
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