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Scruffy veg lasagne
0 Likes
Total Time:
45 minutes
Delight in a simple and delicious frozen vegetable lasagne with layers of tender pasta, creamy cheese sauce, and a crispy topping, all made in just one pan. Enjoy the convenience and flavor in every bite!
Ingredients:
  • 1 leek
  • olive oil
  • 1 teaspoon dried mint
  • 160 g mature Cheddar cheese
  • 50 g stale bread
  • 2 heaped tablespoons plain flour
  • 2 teaspoons English mustard
  • 1 litre semi-skimmed milk
  • 300 g frozen peas
  • 500 g frozen broccoli
  • 250 g dried lasagne sheets
Instructions:
  • 1. Preheat the oven to 200°C/400°F/gas 6. Place a large shallow casserole pan over medium-high heat with 1 tablespoon of olive oil. Add sliced leek, dried mint, sea salt, and black pepper. Cook covered for 5 minutes until soft, stirring occasionally. Add a splash of water if needed. 2. Grate Cheddar cheese and chop bread for rustic breadcrumbs. Set aside. Stir in flour and mustard into leeks, then slowly pour in milk for a loose white sauce. Add half of the Cheddar and cook for a few minutes. Season with salt and pepper. 3. Stir in frozen peas, broccoli, and pasta sheets. Mix well, creating a top layer with some pasta sheets. Combine remaining Cheddar with breadcrumbs, then sprinkle over the top. Drizzle with olive oil and bake for 20 minutes until golden. 4. Serve with an additional grating of Cheddar, if desired.

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