A simple dish of layered potato slices, sauteed leek greens and canned tomatoes, with a few easy twists for fun, from fennel seeds in the filling to a crispy gratin on top.  If you’re short on time, however, substitute grated Swiss for the  topping–or omit it entirely.  Note that even the tough outer leek greens can be used in this dish, as long as they aren’t wilted or decayed.   

Ingredients

Instructions

2 lbs. potatoes (about 5-6 medium-sized potatoes, 2½ to 3” in diameter or 14-16 small, 1½” to 2” potatoes)

Step 1:  Microwave Potatoes  Stab potatoes all over with a fork, then place in microwave and cook on high power in three minute intervals, turning potatoes after each interval.  Cook until potatoes give just slightly to the touch, a total of about 12 minutes (although cooking times will vary depending on the microwave.)        

5-6 cups leek greens, diced to about 1” (from 3-4 leeks)    

1 Tbsp. olive oil

Step 2:  Saute Leeks  LOW-HEAT SAUTE leeks in olive oil in a large saute pan, over medium heat.  Cook, stirring occasionally, until leeks wilt, about 7 to 10 minutes.  Once cooked, transfer to a soup bowl and reserve.

1 Tbsp. olive oil

10 cloves garlic, minced (between ¼ and ½ cup, depending upon your taste for garlic)

2 tsp. fennel seeds

2 tsp. dried leaf oregano

Step 3:  Saute Seasonings and Combine with Leeks  After removing leeks from saute pan, turn heat to low and pour in olive oil.  Add minced garlic and allow it to brown slowly as oil warms, stirring occasionally.  After 3-4 minutes, add fennel seeds and oregano and continue cooking over low heat, stirring occasionally, for another 3-4 minutes.  Stir in reserved leeks, then remove pan from heat.  

2 15-oz. cans diced Muir Glen tomatoes, with juices

Sea salt and freshly ground pepper, to taste

½ to 1 cup chicken or vegetable broth, as and if needed

Step 4:  Assemble Lasagna  Preheat oven to 400 (F).  Oil an 8 x 8” baking dish.  

When potatoes are cool enough to handle, slice crosswise about ¼” thick.  Arrange half of slices across bottom of baking dish.  Sprinkle with salt and pepper  

Top potato slices with half of leek mixture and 1 can of tomatoes, spreading to evenly distribute across casserole.

Lay other half of potato slices on casserole, followed by salt and pepper, remaining leeks and then tomatoes (so leeks are not directly exposed to the hot oven air.)  Cover dish, place in preheated oven and bake 30 minutes, then remove cover and bake another 30 min, until bubbly and hot throughout.

Check lasagna near the end of baking time.  If it is getting too dried out, drizzle with broth.  

½ cup whole grain breadcrumbs (rough, not fine)

½ cup crumbled feta cheese or shredded Parmesan

Step 5:  Prepare Gratin Topping  While casserole cooks, combine breadcrumbs and feta in a small mixing bowl and work together with your fingers until well-combined and mixture resembles fine gravel.  

When casserole is finished baking, remove from oven and sprinkle topping evenly over the top.  Bake another 5-10 minutes to crisp the topping.   Remove and, if there is time, allow to sit for 10 to 15 minutes before serving.