Swiss chard or spinach and Gruyère lasagne
(from Elyce123’s recipe box)
freeze for up to 2 weeks, then defrost for 24 hours and bake for 50 minutes
Source: delicious. January 2006
Prep time: 60 minutes
Cook time: 50 minutes
Serves 8 people
Categories: January, can be frozen
Ingredients
- 750g Swiss chard or baby leaf spinach, washed and trimmed
- 250g fresh lasagne pasta sheets
- 85g butter
- 50g Parmesan, finely grated
- 1 small onion, halved
- 4 cloves
- 900ml milk
- 2 fresh bay leaves
- 4 gratings fresh nutmeg
- 2 sprigs fresh thyme
- 1 tsp black peppercorns
- 60g plain flour
- 125g Gruyère cheese, grated
Directions
- 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.
- Melt 60g 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.
- 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.
- Prepare the lasagne sheets according to the packet instructions. Set aside. Melt the remaining butter in a pan, add the chard and toss together for 1 minute. Season. (There is no need to do this is using spinach.) Add the Gruyère to the white sauce.
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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.
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Remove from the freezer and thaw in the fridge for 24 hours. The next day, preheat the oven to 200˚C/fan 180˚C/gas 6. Bake for 50 minutes, or until bubbling. Serve with a leafy salad.