There’s something deeply cheeky about this dish — like it’s been cobbled together after a roast dinner with exactly zero pressure and somehow, somehow, ends up being an absolute banger. Honestly, if you’re sitting on a tub of Jamie’s Get-Ahead Gravy (or any roast dinner leftovers that didn’t quite get the send-off they deserved), this lasagne is a ridiculously good way to give it new life.
I first made this on Boxing Day when the fridge was more chaos than storage and the idea of cooking anything from scratch made my soul sigh. But once that cheesy breadcrumb topping hit the oven and the house started smelling like leftover heaven? I was back in the game. Cozy, scruffy, savoury — and just a bit indulgent in the best possible way.
Why You’ll Love It
- Uses up Christmas gravy AND chicken in the most clever, comforting way.
- No fussy layers — just break up your pasta and mix. Scruffy is the vibe.
- Cheesy, creamy, crispy-topped goodness from minimal effort.
- Freezer and fridge friendly — make it ahead or stash the leftovers.
- Spinach sneaks in for a bit of green — feels slightly virtuous.
- Ready in under 45 minutes. Yes, even with the faff of leftovers.
Ingredients
- 160g mature Cheddar cheese
- 50g stale bread
- 820g leftover Get-ahead gravy (bones and herbs removed!)
- 1 handful frozen spinach
- 700ml semi-skimmed milk
- 250g dried lasagne sheets
- Olive oil
How to Make It
Prep the cheese & crumbs:
Preheat the oven to 200°C (400°F). Grate the Cheddar. Chop the bread into rustic crumbs — not too fine, a bit of crunch is what we want. Set both aside for topping.
Warm up the gravy goodness:
Pour your leftover gravy into a large ovenproof pan along with the frozen spinach. Set it over medium-high heat. Add the milk and stir until everything is warm and well blended.
Make it saucy and cheesy:
Chuck in half the grated cheese and stir it through. Let the whole mix simmer gently — the spinach should soften and the sauce will thicken slightly. Season to taste with salt and pepper.
Break in the pasta:
Snap your lasagne sheets into rough chunks and stir them straight into the sauce. Mix them well so they’re coated and not sticking. Drag a few bits to the top to act like a “top layer” — go on, give it some character.
Get that crispy topping on:
Mix the rest of the cheese with your breadcrumbs. Scatter it all over the top of the lasagne. Drizzle with olive oil and slide it into the oven.
Bake to golden bubbly glory:
Bake for 20 minutes, or until the top is gloriously golden and bubbling. If it’s not quite crispy enough, give it an extra 5 minutes. Serve hot, with more Cheddar if you’re feeling bold.
Common Mistakes and How to Dodge Them
What if my gravy has bones in it?
Slow down. Put on a podcast. Pick through carefully — this part’s important.
My pasta’s still crunchy after baking!
It probably wasn’t fully coated or needed a bit more milk. Give everything a good stir before baking, and if it looks dry, splash in some extra milk.
Too salty?
Depends on your gravy. Taste before seasoning — and remember cheese adds salt too.
Breadcrumbs burnt before it was ready?
Cover loosely with foil halfway through if the top’s browning too fast.
Storage and Reheating
- Fridge: Keeps 3 days. Store covered.
- Freezer: Freeze individual portions for up to 2 months.
- Microwave: Reheat in short bursts, covered, with a splash of milk if needed.
- Oven: Reheat at 180°C with foil on for 20 mins, then crisp it uncovered for 5.
⚠️ Reminder: Chicken leftovers can only be reheated once — make sure it’s piping hot all the way through.
Frequently Asked Questions
Can I use turkey instead of chicken?
Absolutely. Turkey works brilliantly — just pick out any bones and gristly bits.
Is it still good without spinach?
Yes — just skip it or add frozen peas, kale, or chopped cooked greens instead.
Can I make this vegetarian?
Sure! Use veggie gravy and leave out the meat. Add some cooked mushrooms or roasted squash if you like.
What kind of bread works best for crumbs?
Any stale loaf — sourdough, crusty white, even seeded. Avoid super soft sandwich bread.
Nutrition Facts (Per Serving):
- Calories: ~580
- Fat: 27g
- Carbs: 55g
- Protein: 30g
- Sodium: 670mg
- Sugar: 6g
Jamie Oliver Leftover Get-ahead Gravy Scruffy Lasagne
Description
A cheesy, golden-topped, leftover-loving lasagne that transforms roast dinner scraps into something warm, scruffy, and downright craveable.
Ingredients
Instructions
- Grate cheese, make breadcrumbs, set aside.
- Warm gravy with spinach and milk in a large pan.
- Stir in half the cheese, season, simmer gently.
- Break in lasagne sheets and stir to coat.
- Scatter cheesy breadcrumbs on top, drizzle with oil.
- Bake at 200°C for 20 minutes until golden and bubbly.
Notes
- Be extra thorough removing bones from the gravy.
- Add more milk if the sauce looks too thick before baking.
- Stir pasta in well so every piece cooks through.
- Freeze leftovers in individual portions for easy weekday dinners.