This meat-free lasagne recipe is oozing with melted cheeses yet it's relatively low in calories compared with other lasagnes. A great meal to freeze-ahead too.
Ingredients
- 750g Swiss chard or baby leaf spinach, washed and trimmed
- 250g fresh lasagne pasta sheets
- 25g butter
- 50g Parmesan, finely grated
For the sauce
- 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 butter
- 60g plain flour
- 125g Gruyère cheese, grated
Method
- 1. First, 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.
- 2. Melt the 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.
- 3. 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.
- 4. Prepare the lasagne sheets according to the packet instructions. Set aside. Melt the butter in a pan, add the chard and toss together for 1 minute. Season. (There’s no need to do this if using spinach.) Add the Gruyère to the white sauce.
- 5. 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.
- 6. When you want to eat it, remove from the freezer and thaw in the fridge for 24 hours. The next day, preheat the oven to 200°C/fan180°C/gas 6. Bake for 50 minutes, or until bubbling. Serve with a leafy salad.
Nutritional info
Per serving (based on 8): 372kcals, 21.3g fat (13g saturated), 16.3g protein, 31.1g carbs, 6g sugar, 1.2g salt
Chef's tip
If you haven’t tried chard before, it has a milder taste than spinach with white stems. Use spinach instead, if you prefer.
Wine Recommendation
Wine note: A fresh, tangy South African Chenin Blanc – served well chilled – is the best partner here.