White Lasagna with Swiss Chard, Leeks, and Gruyere
FALL/WINTER | VEGETARIAN | SERVES: 6 to 8
For the béchamel:
6 tablespoons butter
1/2 cup flour
5 cups milk
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1 1/2 teaspoons salt
2 cups shredded Gruyère cheese
1/2 cup shredded Parmigiano Reggiano
For the vegetables and assembly:
1 tablespoon butter to grease pan
2 tablespoons olive oil
3 large leeks, green parts removed, washed and finely chopped
3 cloves of garlic, minced
2 teaspoons red pepper flakes, or more or less to taste
2 bunches Swiss chard, torn, inner ribs discarded
2 boxes no-boil lasagna sheets or 1 pound chunky pasta
1 pinch salt and pepper to taste
6 ounces BUF mozzarella, torn
1/4 cup fresh basil (optional)
1/2 cup shredded Gruyère
1/4 cup shredded Parmigiano Reggiano
1. For the béchamel, heat butter in medium saucepan on medium heat until bubbling. Add flour all at once and stir with a whisk. Then, add milk in splashes and incorporate it into flour and butter mixture with whisk until mixture is smooth. Continue to stir until the mixture has thickened significantly. Remove from heat and add spices and seasonings. Whisk in cheeses until fully melted and incorporated. Set béchamel aside.
2. For the vegetables and assembly, preheat oven to 375° F and butter a large baking dish. Heat olive oil over medium heat in large frying pan until shimmering. Then, add leeks and cook until slightly caramelized before adding garlic and red pepper flakes and cook until fragrant, about 30 seconds. Lastly, add Swiss chard and cook until just wilted. Season with salt and pepper to taste. Set vegetables aside.
3. To assemble, start with a little béchamel on the bottom of your dish. Add a pasta layer, some of the wilted vegetables, and then cover with a layer of béchamel. Add fresh BUF mozzarella, torn into small pieces, and fresh basil before the layer of béchamel for extra cheesiness. Repeat until you have used up all of the pasta, vegetables, and sauce. Try to end with a layer of pasta, followed by a thin coating of béchamel, and then add the shredded gruyère and parmesan on top.
4. Bake for 35 to 45 minutes, or until edges are golden brown. Let rest 10 minutes before serving. Enjoy!
RECIPE MODIFIED FROM FOOD52.COM | PHOTO BY JAMES RANSOM | TASTEBUF.COM