One Pan Cheesy Green Lasagne Bake

INGREDIENTS:

• brown onion, diced
• 2 cloves garlic, minced
• 1 leek, halved and diced (include dark green parts, thoroughly rinsed)
• 150g Brussels sprouts, shredded
• 40g butter
• 2 cups silverbeet leaves, finely chopped (stalks removed) or sub with kale, cavolo nero or spinach
• 200g fresh lasagne sheets (store-bought)

INSTRUCTIONS:

1. Preheat your oven to 180°C.
2. Prep your veggies: Rinse and slice the leek (don’t forget those dark green tops). Dice the onion, mince the garlic, and shred the Brussels sprouts. Remove the silverbeet stalks and finely chop the leaves.
3. Cook the base: In a large deep ovenproof pan, melt the butter over medium heat. Add the leek, onion and garlic, and sauté for 10–12 minutes until soft and fragrant. Season with salt and pepper.
4. Add the greens: Stir in the shredded Brussels sprouts and cook for 3 more minutes. Add the silverbeet and cook until just wilted.
5. Make the sauce: Stir in the mustard, then sprinkle over the flour and mix well to coat everything. Slowly pour in the milk while stirring, letting it simmer gently (don’t boil!) until it thickens slightly. Stir in the 80g of grated cheese until melted.
6. Add the pasta: Tear or cut the lasagne sheets in half (or quarters if large). Add half to the pan and fold through gently using two spoons. Layer the remaining sheets over the top and spoon a bit of the greens mixture over to cover them.
7. Top and bake: Sprinkle over the extra cheese and pine nuts. Transfer the pan to the oven and bake for 20–25 minutes until golden, bubbling and irresistible.