Check out Phil’s leeksagne!
–
Ingredients
(Serves 8)
2-3 large leeks (this will be your pasta layers)
Saucy McSauceman:
3 cloves garlic (minced or finely chopped)
1 onion (sliced)
A handful of mushrooms of your choice (I used oyster and portobello)
1 red capsicum (julienne)
1 zucchini (julienne)
1 med carrot (julienne)
2 sticks celery (chopped)
1 vegetable stock cube
1 tbsp Italian herbs
1 can lentils
1 can chopped tomatoes
250mL water
1 tbps oil
Spinach Layer:
500g spinach
3 cloves garlic (minced or finely chopped)
–
Step 1
Heat up pan to med-high. Add oil and saute garlic, onion and mushrooms until lightly coloured.
Step 2
Add in mushrooms, celery and all the julienne’d vegetables and continue to saute until they start to soften.
Step 3
Add the tomatoes, lentils, Italian herbs, water and vegetable stock. Then give it a nice stir and let the sauce simmer for approximately 10 mins . If the sauce is looking thick add some more water.
Step 4
In a separate pan, heat at low-medium and add oil. Saute the garlic for until lightly brown. Add in the spinach at handfuls at a time to wilt them slowly. Once done, drain/remove any excess liquid and let sit off heat.
Step 5
Meanwhile, start preparing your pasta layers by cutting the leek into sheets. And pre-heat your oven to 180°C (I have a fan forced oven).
Step 6
Once the sauce is nicely reduced, it’s time to start assembling your lasagna! Add a layer of sauce followed by a layer of leek and start stacking to your heart’s content.
Step 6
Finish off with a layer of spinach and top off with the bechamel sauce. I made my layer extra thick!
Step 7
Finally chuck your beautiful lasagna in the oven for 20-30 minutes or until golden brown.
