Green lasagne

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Pre heat the oven to 200c fan.

Step 2

2. Sweat the leek, chopped basil stems and garlic down with a pinch of salt in a little olive oil for 5 minutes. Mix in the olives, broccoli, chicken stock cube and 100ml water. Cover and let steam for 2 minutes, mix well then add in the spinach, all the basil leaves, and zest of one lemon. Allow to wilt for 2 more minutes then set to one side.

Step 3

3. Heat 2 tbsp olive oil with equal parts plain flour, stirring constantly. After around 4-5 minutes whisk in cold milk a little at a time. Keep adding milk and letting the sauce thicken until you have around 600ml of white sauce. Season with half a stock cube, a generous crack of black pepper, grated cheddar and a pinch of salt.

Step 4

4. Assemble but ensure you leave enough béchamel to cover the top.

Step 5

5. Start with 1 thin layer of greens, chicken, then drizzle over the béchamel, grate a little parmesan and crack of black pepper then a layer of pasta. Top with another layer of greens, chicken a drizzle of béchamel , parmesan, pepper and repeat one more time finishing with a layer of pasta. Cover with the remaining béchamel, a flurry cheddar and extra black pepper. Cover with foil but avoid it touching the top.

Step 6

6. Bake at 200c fan for 20 minutes, then uncover and bake for a final 15 minutes. Leave to rest for 10 mins and serve.