A little love letter
Dear green vegetable lasagna,
Most lasagnas are red. You decided to be green, and I have never regretted it. Broccoli, spinach, leeks, basil, and green olives that turn up salty and unexpected between the layers.
There is still everything I want from a lasagna. A real béchamel, made with butter and a whole liter of milk. Parmesan and cheddar on top, bubbling and browning at the edges. Those corner pieces everyone pretends they don't want. But there is also lemon, and all that green, so you somehow feel lighter than you have any right to.
You are a Sunday dish. The oven on for an hour, the kitchen warm, a big dish in the middle of the table, people going back for seconds without asking.
Let’s make this piece of happinessxo, Kimberly
saved you a seatUp close
Green Vegetable Lasagna
Lasagna with broccoli, spinach, leek and basil in a creamy sauce, baked with parmesan and cheddar. Green, cheesy, comforting. About 1 hour 45 minutes.
Hi, I’m Kimberly. The kitchen is my happy place, and everything that turns out really good there ends up here. Including the little tricks I’d usually only tell my friends. more about me
prep
Peel shallots, halve them, and slice thinly. Peel garlic cloves and either press or finely chop them. Halve the leek, wash, and cut into fine strips. Cut the broccoli florets, wash, and if necessary, chop into bite-sized pieces. Slice the olives. Cut the basil into fine strips. Grate the Parmesan and Cheddar cheese.make the béchamel
Prepare the béchamel sauce. I used 70 g butter, 70 g flour, and 1 l milk, since lasagna needs a more liquidy sauce to ensure the pasta sheets soften in the oven.soften the aromatics
Heat 2 tbsp of olive oil in a medium-sized pot over medium heat. Cook the shallots until soft. Then add the leek and garlic. Mix well and cook until soft for a few minutes.cook the broccoli
Add broccoli, olives, and basil, then pour in the vegetable broth. Cover and let it cook for 5-10 minutes, so the broccoli becomes tender but still has a bit of a bite.wilt the spinach
Remove the lid and add the spinach and lemon juice. Stir everything once and let the spinach wilt slightly. Season with salt and pepper.preheat the oven
Preheat the oven to 200°C.layer the lasagna
Now it’s time to layer the lasagna. Start with two large ladles of sauce at the bottom of your baking dish. Spread the sauce evenly. Then add a layer of pasta sheets. Next, spread a portion of the vegetables evenly. Follow with a layer of finely grated Parmesan. Continue in the following order: pasta sheets, béchamel, vegetables, Parmesan until all the vegetables (including the liquid in the pot) are used up. Finish with a final layer of pasta sheets and spread the remaining béchamel sauce over them completely. Finally, sprinkle 50 g of grated Cheddar on top.layer order
Here’s the entire sequence more efficiently: Sauce, pasta sheets, vegetables, Parmesan, pasta sheets, sauce, vegetables, Parmesan, pasta sheets, sauce, vegetables, Parmesan, pasta sheets, sauce, Cheddar.bake & rest
Cover the dish with a layer of aluminum foil and bake in the oven for 25 minutes. After 25 minutes, remove the foil and bake for another 20 minutes, or until the cheese is crispy and golden brown. Let the lasagna rest for 10 minutes, then enjoy.Pairings
Do I need to pre-cook the lasagna sheets?
Can I make it ahead?
Can I freeze it?
How do I make the béchamel?
More pieces of happiness
Tell me how it went
A little love letter
Dear green vegetable lasagna,
Most lasagnas are red. You decided to be green, and I have never regretted it. Broccoli, spinach, leeks, basil, and green olives that turn up salty and unexpected between the layers.
There is still everything I want from a lasagna. A real béchamel, made with butter and a whole liter of milk. Parmesan and cheddar on top, bubbling and browning at the edges. Those corner pieces everyone pretends they don't want. But there is also lemon, and all that green, so you somehow feel lighter than you have any right to.
You are a Sunday dish. The oven on for an hour, the kitchen warm, a big dish in the middle of the table, people going back for seconds without asking.
Let’s make this piece of happinessxo, Kimberly
saved you a seatUp close
Green Vegetable Lasagna
Lasagna with broccoli, spinach, leek and basil in a creamy sauce, baked with parmesan and cheddar. Green, cheesy, comforting. About 1 hour 45 minutes.
that’s meHi, I’m Kimberly. The kitchen is my happy place, and everything that turns out really good there ends up here. Including the little tricks I’d usually only tell my friends. more about me
