One-Pan Veggie Lasagne

Takes 45 minutes | Serves 6 | Rating: 3.9 / 5

Ingredients

1 null leek
50 g unsalted butter
null null olive oil
500 g asparagus
50 g plain flour
2 teaspoons English mustard
800 ml semi-skimmed milk
300 g peas
300 g broad beans
15 g fresh mint
80 g Parmesan cheese
80 g mature Cheddar cheese
250 g fresh lasagne sheets
50 g blanched almonds
1 null lemon
null null green pesto

Steps

Preparation

• Preheat the oven to 200ºC/400ºF/gas 6.
• Wash, trim and slice 1 leek and place in a large shallow ovenproof pan on a medium-low heat with 50g of unsalted butter and a splash of olive oil.
• Line up 500g of asparagus, trim off the woody ends, then finely slice and add the stems to the pan, reserving the tips for later.
• Season with sea salt and black pepper, then fry on a medium-low heat for 10 minutes, or until sweet, soft and delicious, stirring regularly and adding a splash of water, if needed.
• Stir in 50g of plain flour, followed by 2 teaspoons of English mustard, and slowly stir in 800ml of semi-skimmed milk to give you a loose white sauce, then leave to blip away for a few minutes.
• Stir in 300g each of peas and broad beans and leave to warm through while you rip off, roughly chop and stir in the leaves from ½ a bunch of fresh mint (15g).
• Smash up the veg for 1 minute with a potato masher, then grate in 70g each of Parmesan and Cheddar and add the asparagus tips.
• Tear 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.
• Roughly bash the almonds so you have a mixture of fine and chunky bits, then sprinkle on top and grate over the remaining 10g each of Parmesan and Cheddar cheese. Finish with a drizzle of olive oil and a few scrapings of lemon zest (if using).
• Bake for 20 to 25 minutes, or until golden and bubbling. Serve topped with a little dollop of pesto (if using), a crunchy green salad and an extra grating of Parmesan, if you like.