Spinach, Leek and Mushroom lasagne with Basil Almond Crumble

This recipe is perfect for sharing with a friend or neighbour in need. It's comforting, nourishing and so delicious. The crumble is more like a pesto almond crunch. The best thing about it is it's great at room temperature  or even straight out of the chilly bin. If without power you could even wrap in foil and warm on the BBQ. The recipe changes slightly every time depending on what's in season. Sometimes I'll add a pack of good quality pork and fennel sausages - great at making the meat go further.

Spinach, leek and mushroom lasagne Photo: Gretchen Lowe

Ingredients

Basil & almond crumble

• 2 cups loosely packed basil leaves
• 1 small garlic clove, grated
• ½ cup extra virgin olive oil
• 1 ½ cups roasted almonds
• 1 cup grated Parmesan

Lasagne

• 3 tbsp olive oil, plus extra for cooking
• 50g butter
• 1/2 tsp chilli flakes
• 1 1/2 tsp each fennel seeds
• 2 leeks, sliced
• 200g mushrooms, sliced
• 2 cloves garlic
• 100ml white wine (or vege stock)
• 40g plain flour
• 1 cup vegetable stock (or chicken)
• 1 cup whole milk
• ⅓ cup cream
• 200g any cheese, chopped or grated  (I used a mix of leftover blue and edam)
• 400g spinach (or any leafy greens such as kale, silverbeet, frozen is also great)
• 250g ricotta
• 6 dried lasagne sheets

Method

For the basil almond crumble - in a food processor combine basil with a pinch of salt, garlic and oil. Add the almonds and parmesan, and pulse a few times. It should still be chunky. Set aside.
For the lasagne - Heat oven to 200C.
Heat 1 tbsp oil with the butter over a medium heat. Add the chilli, fennel seeds, and leeks, season and cook for a few minutes until they have softened.
Add mushrooms and cook for a further 3-5 minutes, then add  garlic and cook for another 2 minutes.
Add the wine, then cook for 3-4 minutes until reduced down.
Stir in the flour and cook for a minute or so.
Add warm stock and gradually stir until smooth, then boil for about 5 minutes until reduced by a third.
Mix in the milk, lower the heat and simmer for a few minutes. Season well, then add the cream, cheese and spinach allowing it to wilt. Season generously.
Oil a medium pan (about 20cm square) and pour a third the mix into the tin. Dot half the almond crunch. Dot over half the ricotta. Cover with lasagne sheets.
 Repeat the process, then cover the top layer of lasagne sheets with the remaining sauce, ricotta and almond crunch.
Cover with foil and bake for 20 mins, remove foil and bake for another 20 minutes until golden and bubbling.