One-Pan Scruffy Veg Lasagne | Jamie Oliver

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces calories while still melting well.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is a vegan alternative that adds a cheesy flavor.

lasagna sheets

🥗Healthier: whole wheat lasagna sheets

💰Cheaper: regular pasta sheets

Whole wheat adds fiber, while regular sheets are often cheaper.

Slice the outer leaf off the leek and wash it away from the root.

Finely slice the green part of the leek and chop the white part into chunky pieces.

In a low-sided casserole pan, add a knob of butter and a drizzle of extra virgin olive oil.

Add the sliced leeks and sweat them for about 10 minutes.

Trim the edges of the asparagus and slice the stalks finely, saving the tips for later.

Add the asparagus stalks to the pan and cook until soft, seasoning with salt and pepper.

Add a little water to create humidity in the pan and let it sweat for another 10 minutes.

Add 50 grams of plain flour and 2 teaspoons of English mustard to the pan, stirring it in.

Pour in 800 mils of milk and scrape the bottom of the pan as it comes to a boil.

Add 300 grams of frozen broad beans and 300 grams of frozen peas, stirring to combine and simmer for 5 minutes.

Roughly chop half a bunch of mint and stir it into the mixture.

Add 80 grams of cheddar cheese and 80 grams of parmesan cheese, mashing the broad beans and peas with a potato masher.

Tear fresh lasagna sheets into pieces and stir them into the mixture.

Layer the remaining pasta on top for aesthetics.

Crush a handful of almonds and sprinkle them on top for texture and nutrition.

Drizzle with olive oil and optionally add lemon zest.

Bake in the oven at 200 degrees Celsius (400 Fahrenheit) for 25 minutes.

Serve with optional pesto on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens