Spinach, Leek, Mushroom & Gruyère Lasagne

Prep time: 30 minutes
Cook time: 45 minutes

Serves 4

Ingredients

For the filling:

• 2 tbsp olive oil
• 1 tbsp butter
• 2 medium leeks, trimmed and finely sliced
• 2 garlic cloves, crushed
• 400g chestnut mushrooms, sliced
• 200g fresh spinach
• 250g ricotta
• 1 tsp Dijon mustard
• ½ tsp freshly grated nutmeg
• Salt and black pepper to taste

For the béchamel sauce:

• 50g butter
• 50g plain flour
• 600ml whole milk
• 1 bay leaf
• 100g Gruyère, grated (plus 30g extra for topping)
• Salt and black pepper to taste

To assemble:
1 pack fresh lasagne sheets (about 250g)
Extra olive oil for greasing

Method

1. For the filling: Heat the olive oil and butter in a large frying pan over a medium heat. Add the leeks with a pinch of salt and cook until soft. Stir in the mushrooms. Fry for another few minutes until golden and most of the moisture has evaporated. Stir in the garlic, spinach and let it wilt. Remove from the heat and stir in the remaining filling ingredients.
2. For the béchamel: Melt the butter in a saucepan on a medium heat. Stir in the flour and cook for 1 minute. Gradually whisk in the milk, a little at a time, until smooth. Add the bay leaf and cook for 5–7 minutes, stirring until thickened. Remove the bay leaf, stir in the Gruyère and season with salt and pepper.
3. Assemble: Lightly oil a 20 x 30cm ovenproof dish. Spread a little béchamel across the base. Add a layer of fresh lasagne sheets, trimming to fit if needed. Spoon over half the vegetable filling, then add a little more béchamel and another layer of pasta and the remaining filling. Top with a final layer of pasta, pour over the remaining béchamel and sprinkle with the extra Gruyère.
4. Bake for 40–45 minutes at 180°C (fan) until golden, bubbling and lightly crisp on top. Leave to rest for 5–10 minutes before serving.