Vegetarian Green Lasagne with Leeks and Miso Pesto

Ingredients

• 3 Leeks, finely sliced

• 1 Onion, finely chopped

• 80g Watercress, roughly chopped

• Lasagne Sheets

For the pesto:

• 50g Watercress, chopped

• 1 Garlic clove

• 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

1. Preheat the oven to 180°. Make your sauces; for the pesto, blitz everything together in a pestle & 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 2 mins. 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.

2. 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.

3. 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.

Recipe from www.foodlovermagazine.com and The Watercress Co.