£1 Wonders
By Jamie Oliver
45 mins
Not Too Tricky
serves 6
About the recipe
Making the most of frozen veg, this lovely rustic lasagne is a joy to make and eat. With layer upon layer of perfectly cooked pasta, an oozy cheese sauce and crunchy topping, it’s a thing of beauty. What’s more, you’ll only need one pan – what’s not to love?
Recipe From
Ingredients
1 leek
olive oil
1 teaspoon dried mint
160g mature Cheddar cheese
50g stale bread
2 heaped tablespoons plain flour
2 teaspoons English mustard
1 litre semi-skimmed milk
300g frozen peas
500g frozen broccoli
250g dried lasagne sheets
Top Tip
Finely slice the green part of the leek to break down fibrous texture; as you move towards the white part, switch to chunkier 1cm slices.
Method
- Preheat the oven to 200°C/400°F/gas 6. Put a large shallow casserole pan on a medium-high heat. Wash, trim and slice the leek (see tip) and place in the pan with 1 tablespoon of olive oil and the dried mint. Season with sea salt and black pepper, then cover and fry for 5 minutes, or until soft, stirring regularly and adding a splash of water, if needed.
- Meanwhile, coarsely grate the Cheddar and finely chop the bread to create rustic breadcrumbs, and put aside for later.
- Stir the flour into the leeks, followed by the mustard, and slowly stir in the milk to give you a loose white sauce, then add just half of the grated Cheddar and leave to blip away for a few minutes. Season to perfection with sea salt and black pepper, then stir in the frozen peas and broccoli.
- Snap in the pasta sheets, mix up really well to coat and separate, then pull some of the sheets to the top to create a top layer – use the back of a spoon to create some dips and wells.
- Toss the remaining Cheddar with the breadcrumbs, then scatter over. Finish with a drizzle of olive oil and bake for 20 minutes, or until golden and bubbling. Serve topped with an extra grating of Cheddar, if you like.
This recipe serves 6, so you’ll have enough for extra guests or a couple of portions left over to use up for lunch the following day.
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