Green leaves vegetables lasagne with side salad
Harvest of the day
For the lasagne: broccoli florets and leaves, kale, spinach, chard, beetroot leaves, radish
For the side salad: lettuce, rockets, chives, mizuna, red veined sorrel, fennel, parsley, claytonia, coriander, mustard, lettuce
For the muffins: Rhubarb
Green leaves vegetables with side salad
- 350g broccoli, broken into florets
- 100g kale
- 100g spinach
- 30g unsalted butter
- 1 garlic clove, crushed
- 2 tbsp plain flour
- 650ml milk
- 75g Cheddar, coarsely grated
- 200g lasagne sheets
- 85g bag crispy salad
- 150g baby plum tomatoes, quartered
- 1 tbsp extra-virgin olive oil
- ½ tbsp cider vinegar
Preheat the oven to gas 6, 200°C, fan 180°C. Bring a pan of water to the boil. Add the broccoli, cook for 3 mins, then add the kale. Cook for 3 mins, drain, then stir through the spinach to wilt. Rinse under cold water, then drain thoroughly.
Heat the butter in a pan over a medium heat. Add the garlic and cook for 1 min before adding the flour. Cook for 1 min, then gradually stir in the milk. Simmer for 2-3 mins until slightly thickened, then stir in 50g Cheddar.
Spoon a quarter of the cheese sauce on the bottom of a 20cm square freezerproof baking dish. Cover with a third of the lasagne sheets, then top with half the veg. Add another quarter of the sauce, another third of the lasagne sheets, then the remaining veg. Top this with another quarter of the sauce, followed by the remaining lasagne sheets, then remaining sauce. Sprinkle with the remaining Cheddar.
Cover with foil and bake for 40 mins or until golden and bubbling, removing the foil for the last 10 mins,
Meanwhile, toss the salad leaves with the tomatoes. Whisk the oil and vinegar in a jug, season, then drizzle over the salad. Serve with the lasagne.
Freezing and defrosting guidelines
To freeze, make up to the end of step 3 then cover with foil and cook for 30 mins. Uncover, leave to cool completely, then wrap in foil and freeze.To reheat, preheat the oven to gas 4, 180°C, fan 160°C. Remove from the freezer and bake straight from frozen for 45 mins. Remove the foil, and bake for a further 10 mins or until piping hot. Once reheated from frozen, eat on the same day – do not reheat a second time.
For the muffin mix
- 175g caster sugar
- 175g rhubarb, halved lengthways then diced
- 2 tbsp sunflower oil
- 1 egg
- 1 tsp vanilla extract
- 125ml buttermilk
- 200g plain flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
For the crumble topping
- 50g light muscovado sugar
- 50g plain flour
- 25g porridge oats
- 1 tsp ground cinnamon
- 50g butter
Heat oven to 220C/200C fan/gas 7. Line a 12-hole muffin tin with paper muffin cases. Stir the sugar and rhubarb together and set aside while you make the crumble topping. Mix together the muscovado sugar with the flour, oats and cinnamon, then rub in the butter until clumpy with your fingertips.
Stir the oil and egg, vanilla and buttermilk into the sugary rhubarb (don’t worry if it’s a little bit juicy). Now, add the flour, baking powder and bicarbonate of soda and stir well.
Quickly spoon into the cases, then scatter each with a thick layer of the crumble mixture. Bake for 15-18 mins until golden and a cocktail stick poked into the centre of a muffin comes out clean. Cool on a wire rack.
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