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Prep time
40 minutes
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Cook time
1 hour 15 minutes
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Serves
6 to 8
Author Notes
I have a (somewhat rational) hatred towards leftovers. But this lasagna, with its creamy béchamel, wilted greens, and subtle earthiness, retains its goodness overnight. It's essentially an elevated mac and cheese, and even I will eat it the next day. Some might even say it gets better with time. My better half will eat it for breakfast, reheated in a pan with a fried egg on top! Simplify it by combining all the components with a chunky pasta shape and baking it as a casserole instead of as a layered lasagna. —sarahschuster
Test Kitchen Notes
WHO: Lagougerie is a cook who made the move from Paris to Brooklyn.
WHAT: Cheese and pasta. And some vegetables, too.
HOW: Make a cheesy béchamel and then use it to smother noodles and sautéed vegetables. Top with more cheese (obviously), and bake until golden brown.
WHY WE LOVE IT: All of the things we want -- green vegetables, pasta, and copious amounts of cheese -- come together in the most comforting casserole imaginable. We like the elegance of a layered lasagna, but we can imagine making this as a homier baked pasta on a weeknight. And then reheating it for breakfast (our editors were happy to dig in when this came out of the oven at 10 AM). —The Editors
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Ingredients
- For the béchamel
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6 tablespoons
butter
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1/2 cup
flour
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5 cups
milk
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1/4 teaspoon
ground black pepper
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1/4 teaspoon
cayenne pepper
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1 1/2 teaspoons
salt
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2 cups
shredded Gruyère cheese
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1/2 cup
shredded Parmigiano Reggiano
- For the vegetables and assembly
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1 tablespoon
butter, for greasing pan
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2 tablespoons
olive oil
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3
large leeks, tough green parts removed, washed and finely chopped
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3
cloves of garlic, minced
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2 teaspoons
red pepper flakes, or more or less to taste
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2 bunches
Swiss chard, torn, inner ribs discarded
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2
boxes no-boil lasagna sheets or 1 pound chunky pasta
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1 pinch
salt and pepper, plus more to taste
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6 ounces
fresh mozzarella, torn (optional)
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1/4 cup
fresh basil (optional)
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1/2 cup
shredded Gruyère
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1/4 cup
shredded Parmigiano Reggiano
Directions
- For the béchamel
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Heat butter in medium saucepan on medium heat until bubbling.
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Add flour all at once and stir with a whisk.
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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.
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Remove from heat and add spices and seasonings. Whisk in cheeses until fully melted and incorporated. Set béchamel aside.
- For the vegetables and assembly
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Preheat oven to 375° F and butter a large baking dish (I generally use 9 x 13 for lasagna or, for baked pastas, a 9 x 9).
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Heat olive oil over medium heat in large frying pan until shimmering.
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Add leeks and cook until slightly caramelized.
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Add garlic and red pepper flakes and cook until fragrant, about 30 seconds.
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Add Swiss chard and cook until just wilted. Season with salt and pepper to taste. Set vegetables aside.
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To assemble (lasagna-style), 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. You can also add optional fresh mozzarella, torn into small pieces, and/or 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.
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To assemble (casserole-style), combine the pasta, béchamel, vegetables, and mozzarella with a large spoon or spatula. Add mixture to baking dish and cover with the shredded cheeses on top.
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Bake for 35 to 45 minutes, or until edges are golden brown. Let rest 10 minutes before serving. Enjoy!
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