White Lasagna

I do love a proper lasagna, beefy and tomatoey, gooey with cheese, and with the occasional delectable crispy broiled edge. You roll up your sleeves for such a lasagna, attack it with appetite and gusto, and want to take a satisfied nap when you are done.

This is not that lasagna.

This white lasagna (thus named because of the lack of tomato) is delicious, but more subtle though equally calorific. Don't be fooled by its more elegant demeanor. It is delectably flavorful from the leeks and Parmesan sauce, but less cucina rustica and more fancy restaurant fare than the original if you will.

And, last night, it is exactly what I wanted.

This makes 9 squares as illustrated above and freezes well.

1/2 package lasagna noodles

2 cups milk

2 Tbsps flour

1 cup + 1/2 cup Parmesan, freshly grated

1 lb fresh mozzarella, thinly sliced

3 Tbsps butter

1 bunch (3 or 4) leeks, cut into rings, separated, and washed very well

4 cups greens (I used a mix of spinach, rainbow kale and beet greens)

1 large shallot, finely diced

1 clove of garlic, finely diced

Splash of dry white wine

Nutmeg to taste

Salt to taste

Cook the lasagna noodles according to the directions on the package, but stop cooking them two minutes before the recommended cooking time. Drain them and rinse well to keep them from sticking. Set aside.

While the noodles are cooking, prepare your "fillings."

Melt 2 tablespoons of the butter in a saucepan over medium heat, along with the flour. Cook, stirring constantly, until the ensuing paste is a rich, golden brown.

Add the leek rings to the pan, stir to combine and add your splash of white wine and salt to taste. Stir to combine with the flour-butter paste which will thin out. Make sure that there are no lumps in it.

Pour in the milk, and cook, stirring constantly until the mixture has thickened into a thick sauce. You must stir constantly to avoid lumps and you must drag your spoon across the bottom of the pan when stirring to keep the bottom layer from catching or burning. This will take about three minutes.

Add one cup of the Parmesan to the pan, stir to combine and remove from the heat. Set aside.

In another pan, melt the remaining butter. Add the garlic and shallot and cook for a minute or so until the mixture is fragrant and the shallot has softened.

Add your chopped greens to the pan and cook, stirring constantly, for a couple of minutes, until the greens have wilted. Add nutmeg to taste and stir to combine.

Preheat oven to 350.

Place a thin layer of the leek sauce on the bottom of a 9" x 9 " pan. Top with a layer of the noodles, followed by a layer of the cooked greens and one of mozzarella. Continue to build your lasagna in that order of layers until you have nothing left, ensuring that you keep enough aside to finish the dish with a top layer of leek sauce, topped with mozzarella.

Top with the remaining half cup of Parmesan and place in the oven. Bake for 45 minutes to an hour until pipping hot and bubbling around the edges.

Remove from the oven and allow to sit for ten to fifteen minutes before digging in. This will make for sharper edges to each piece when you cut the lasagna and keep you from burning the roof of your mouth when you greedily take a bite.