If you’d rather stay in than go out this weekend, and are craving a warm meal with minimal prep time, this Scruffy Veg Lasagne by Jamie Oliver is perfect for you.
Use leftover vegetables from the week and the last few slices of bread, to create this cheesy indulgent pasta with a crunchy-crumbly top.
The English celebrity chef described the dish on his website “as a thing of beauty”, and added: “making the most of frozen veg, this lovely rustic lasagne is a joy to make and eat.”
The one-pan recipe is as minimal and wholesome as it gets, serving 6, if not more, and taking less than an hour to come together.
As it’s a one-pan dish, there’s also minimal washing up which is always a plus for time-pressed cooks.
Preheat your oven to 200°C/400°F/gas 6.
Place a large, shallow casserole pan on medium to high heat.
Meanwhile, prepare the leek. Wash and trim into slices, and add it to the pan with one tablespoon of olive oil and dried mint. Season the leek with salt and pepper, and sauté until soft. Add splashes of water if and when necessary, to prevent burning and quicken cooking.
While the leek cooks, add grated Cheddar to finely chopped bread (to create breadcrumbs), and set aside for later.
Now add two tablespoons of flour along with mustard, to the leek. Stir while you do this, and add the milk intermittently to create a loose white sauce.
Continue stirring while you add half of the grated cheddar now. Season with some more salt and pepper, then add the frozen peas and broccoli.
Time to snap in the pasta sheets, and use a spoon to create dips and wells. Mix it in well to coat and separate, and add some sheets to the top as well.
Finally, scatter the leftover cheddar-breadcrumb mix, and finish with a drizzle of olive oil.
Place the casserole in the preheated oven and bake for about 20 minutes, or until it is golden and bubbling.
Serve hot, and garnish (generously) with cheddar, if you like.
