Jamie Oliver Cauliflower Cheese Lasagne

The first time I made this lasagne, I had no real plan — just two cauliflowers on the edge of wilting, a leftover chunk of blue cheese I didn’t even remember buying, and an afternoon that felt like soup but needed something heartier. I opened the fridge, sighed deeply (you know the one), and decided to just let my hands lead. What came out of the oven an hour later was the bubbliest, most golden-topped, gloriously over-the-top bake I’d made in months.

This lasagne isn’t quick. I won’t lie. There’s some layering, some real stirring, a bouquet garni moment that feels very chef-y. But every part of it — from the silky leeks to the anchovy-boosted breadcrumb topping — earns its spot. The cheeses work together like an orchestra, sharp and creamy and moody all at once. It’s rich, but not heavy. Cozy, but not sleepy. Honestly? It tastes like a hug from someone who brings you wine without asking.

Why You’ll Love It

• It’s the comfort dish that still feels grown up and gourmet.
• The anchovy crumb adds serious umami – don’t skip it!
• Great for feeding a crowd or stretching over two days (hello, leftovers).
• It’s a sly way to make cauliflower the star — and kids weirdly love it.
• Homemade pasta? Yes please — but shop-bought sheets still work beautifully.
• Feels posh but it’s still basically a big cheesy bake. A win.

Ingredients

For the lasagne:

• 4 large leeks (white part only)
• 4 cloves of garlic
• ½ a fresh red chilli
• Olive oil
• ½ a bunch of fresh thyme (15g)
• 1 cauliflower
• 1 romanesco cauliflower
• 125ml dry white wine
• 1 small knob of unsalted butter

For the white sauce:

• 2 litres whole milk
• 1 bunch of mixed herbs (rosemary, sage, bay, thyme – about 20g)
• 75g plain flour, plus extra for dusting
• 75g butter
• 150g Cheddar cheese, plus extra for grating
• 150g Lancashire cheese (like Mrs Kirkham’s)
• 30g blue cheese (like Stichelton)

For the pasta:

• 500g Tipo ‘00’ flour
• 5 free-range eggs

For the anchovy crumb:

• 2 sprigs of fresh rosemary
• 100g stale bread
• 8 anchovies in oil

How to Make It

Start with the pasta dough:

Make a well in your flour, crack in the eggs, and mix it all up till it becomes a shaggy mess. Knead it for a few minutes until smooth, wrap it up and let it nap for 30 minutes. You’ve earned a tea break.

Get your veg on the go:

Slice your leeks, garlic, and chilli. Sizzle them gently in a good glug of olive oil with most of your thyme. Meanwhile, break your cauli and romanesco into florets and slice the stalks thin. Toss the stalks into the pan, add the wine and a knob of butter, and let it soften and caramelise a bit.

Build that veg base:

Add your florets and a splash of water to the pan. Let everything simmer with the lid on for about 30 minutes until it’s soft, sweet, and smells like you know what you’re doing.

Make the white sauce:

Warm your milk with a tied bouquet of herbs. Meanwhile, mash together the flour and butter. Whisk that into the warm milk (remove the herbs first!) and stir until it thickens. Add your cheeses and stir again until melted and glorious.

Time to roll:

Run your dough through a pasta machine (or channel your inner Italian nonna and roll it by hand — courage!). You’re aiming for 2mm thick sheets. Trim some long, and cut others into rectangles. Flour them gently so they don’t stick.

Assemble like a boss:

Layer two long sheets in your greased baking dish. Add veg, white sauce, crumbles of blue cheese, then pasta. Repeat. Fold your overhanging pasta over the top, dollop on the rest of the white sauce, and grate over some Cheddar.

Anchovy crumb magic:

Blitz rosemary, anchovies, and stale bread until you’ve got rustic crumbs. Scatter them generously on top.

Bake till bubbly:

Pop it in the oven at 170°C for about 1 hour 15 mins, until the top is crisp, golden, and utterly irresistible.

Common Mistakes and How to Dodge Them

Why is my white sauce lumpy?
You probably added the flour-butter mix too quickly or didn’t whisk fast enough. No shame — just pass it through a sieve if it happens.

My pasta’s chewy. What gives?
Either your sheets were too thick or not fully submerged. Always aim for a card-thin pasta sheet and keep it well sauced.

It’s too watery.
That’s usually from under-roasting the veg or not reducing the wine enough. Let things simmer longer next time.

I forgot to season.
I’ve done this. It’s heartbreaking. Taste the sauce before assembling — the cheese helps, but salt is still key.

Storage and Reheating

• Keeps in the fridge for up to 3 days, tightly covered.
• Reheats beautifully in the oven at 180°C — about 25 minutes until piping hot.
• Microwave works in a pinch, but the top won’t crisp.
• Can freeze it in portions — just let it cool completely first.

Frequently Asked Questions

Can I skip the anchovies?
You can, but they melt into the crumb and bring magic. Even anchovy-haters rarely notice — trust me.

What if I don’t have Lancashire cheese?
Use more Cheddar or even Gruyère. The goal is creamy + sharp.

Can I use frozen cauliflower?
Yes, but roast it from frozen until golden. It adds flavour and avoids sogginess.

Nutrition Facts (Per Serving)

• Calories: 610
• Fat: 29g
• Carbs: 58g
• Protein: 31g
• Sodium: 710mg
• Sugar: 9g