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.
£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.
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