All-Greens Lasagne

|When spring greens are at their tender best pair with leeks in this lasagne for lots of green goodness.|basil chard kale leek rainbow chard spring greens swiss chard|250 g lasagne verdi sheets600 ml whole milk1 small onion whole and 1 onion diced2 bay leaves100 g butter55 g plain flour200 ml double cream1/4 t grated nutmeg2 tablespoon olive oil500 g leeks chopped5 garlic cloves grated25 g basil finely chopped450 g spring greens sliced into thin ribbons or any other leafy greens available such as chard kale250g puy lentils ready-to-eat or pre-cookedparmesan|Pre-heat oven to 200C/gas mark 6 and butter lasagne dish. To create Bechamel sauce infuse the milk by pouring it into a saucepan and adding onion peppercorns and bay leaves. Place on a medium heat and bring to the boil then turn off the heat and leave for 30mins.Meanwhile for the filling place a large saucepan over a gentle heat and add the olive oil and butter. Sweat the onion and leeks until soft but not coloured. This should take 10 mins. Add the garlic and basil and cook for 10 mins more until a lot more moisture has evaporated. Stir to prevent burning.Add the spring greens or other leafy greens and cook for 5 mins until wilted. Stir in the lentils. Season and remove from the heat.Strain the milk through a sieve into a jug and discard the aromatics. Rinse the saucepan and add the butter and flour over a medium heat. Stir into a paste and cook for 2 mins stirring all the time. Add a splash of the milk and whisk. Repeat until you've whisked in all the milk and cook for 2 mins. Pour in the cream add the nutmeg. Season and remove from heat.Line your lasagne dish with a layer of lasagne sheets. Evenly spread a third of the veg mix on top. Top with a quarter of the Bechamel and a layer of lasagne sheets. Repeat until you have three layers and use the last of the Bechamel to cover the pasta then grate parmesan cheese over top. Place onto a baking sheet and bake for 25-30 mins until bubbling and golden.|10.00 minutes|6|Ocado