This easy and creamy Scruffy Veg Lasagne by Jamie Oliver is a comforting, nutritious dish that’s perfect for a quick weeknight meal. Packed with vibrant vegetables, melted Cheddar, and crispy breadcrumbs, it’s a flexible recipe you can customize with whatever veggies you have on hand. Simply delicious!
Ingredients Needed
- 1 leek
- Olive oil
- 1 teaspoon dried mint
- 160g (5.6 oz) mature Cheddar cheese
- 50g (1.8 oz) stale bread
- 2 heaped tablespoons plain flour
- 2 teaspoons English mustard
- 1 liter (4 1/4 cups) semi-skimmed milk
- 300g (10.5 oz) frozen peas
- 500g (17.6 oz) frozen broccoli
- 250g (8.8 oz) dried lasagne sheets
How To Make Scruffy Veg Lasagne
- Prepare the Vegetables: Preheat the oven to 200°C/400°F/gas 6. Put a large shallow casserole pan on medium-high heat. Wash, trim, and slice the leek (as per the tip). Add to the pan with 1 tablespoon of olive oil and the dried mint. Season with sea salt and black pepper, cover, and fry for 5 minutes, stirring regularly. If needed, add a splash of water to soften the leek.
- Make the Sauce: Coarsely grate the Cheddar and finely chop the bread into rustic breadcrumbs, and set aside. Stir the plain flour into the leeks, followed by the mustard. Slowly pour in the milk, stirring to form a loose white sauce. Add half of the grated Cheddar, and let the sauce simmer for a few minutes. Season with sea salt and black pepper to taste.
- Add Veggies and Pasta: Stir in the frozen peas and broccoli. Break the lasagne sheets into pieces, mixing well to coat them in the sauce. Pull some of the pasta to the top to create a top layer, using the back of a spoon to make dips and wells in the sauce.
- Finish and Bake: Toss the remaining Cheddar with the breadcrumbs and scatter it over the lasagne. Drizzle with olive oil and bake for 20 minutes or until golden and bubbling.
- Serve: Serve topped with an extra grating of Cheddar, if desired.
Recipe Tips
- Slice the leek carefully: Start with thin slices for the green part to break down the fibrous texture, and switch to 1cm chunks for the white part to avoid stringy bits in the sauce.
- Grate the Cheddar finely: A finer grate will melt smoothly into the sauce, giving it a creamier texture.
- Stir the pasta sheets well: Ensure all pasta sheets are coated with sauce to prevent them from sticking together during baking.
- Top with breadcrumbs evenly: Toss the breadcrumbs with cheese before sprinkling to create an even, crispy topping that bakes beautifully.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover lasagne cool to room temperature. Once cooled, cover it with a lid or plastic wrap and store it in the fridge for up to 3 days.
- Freeze: Let the lasagne cool completely, then wrap it tightly in plastic wrap and foil before freezing. It will be kept in the freezer for up to 3 months. To serve, thaw overnight in the fridge before reheating.
- Reheat: Preheat your oven to 180°C (350°F). Place the lasagne in an oven-safe dish, cover with foil, and bake for 20–25 minutes or until heated through. Remove the foil for the last 5 minutes to crisp the top.
Nutrition Facts
Serving Size: 1 of 6 servings
- Calories: 474
- Total Fat: 17.8g
- Saturated Fa1t: 8.7g
- Total Carbohydrate: 54.2g
- Dietary Fiber: 7g
- Sugars: 12.8g
- Protein: 26g
Try More Jamie Oliver Recipes:
- Jamie Oliver Leftover Get-ahead Gravy Scruffy Lasagne
- Jamie Oliver Aubergine And Courgette Lasagne
- Jamie Oliver Orecchiette Con Broccoli
- Jamie Oliver Cheesy Spring Chard Cannelloni
Jamie Oliver Scruffy Veg Lasagne
Description
This easy and creamy Scruffy Veg Lasagne by Jamie Oliver is a comforting, nutritious dish that’s perfect for a quick weeknight meal. Packed with vibrant vegetables, melted Cheddar, and crispy breadcrumbs, it’s a flexible recipe you can customize with whatever veggies you have on hand. Simply delicious!
Ingredients
Instructions
- Prepare the Vegetables: Preheat the oven to 200°C/400°F/gas 6. Put a large shallow casserole pan on medium-high heat. Wash, trim, and slice the leek (as per the tip). Add to the pan with 1 tablespoon of olive oil and the dried mint. Season with sea salt and black pepper, cover, and fry for 5 minutes, stirring regularly. If needed, add a splash of water to soften the leek.
- Make the Sauce: Coarsely grate the Cheddar and finely chop the bread into rustic breadcrumbs, and set aside. Stir the plain flour into the leeks, followed by the mustard. Slowly pour in the milk, stirring to form a loose white sauce. Add half of the grated Cheddar, and let the sauce simmer for a few minutes. Season with sea salt and black pepper to taste.
- Add Veggies and Pasta: Stir in the frozen peas and broccoli. Break the lasagne sheets into pieces, mixing well to coat them in the sauce. Pull some of the pasta to the top to create a top layer, using the back of a spoon to make dips and wells in the sauce.
- Finish and Bake: Toss the remaining Cheddar with the breadcrumbs and scatter it over the lasagne. Drizzle with olive oil and bake for 20 minutes or until golden and bubbling.
- Serve: Serve topped with an extra grating of Cheddar, if desired.
Notes
- Slice the leek carefully: Start with thin slices for the green part to break down the fibrous texture, and switch to 1cm chunks for the white part to avoid stringy bits in the sauce.
- Grate the Cheddar finely: A finer grate will melt smoothly into the sauce, giving it a creamier texture.
- Stir the pasta sheets well: Ensure all pasta sheets are coated with sauce to prevent them from sticking together during baking.
- Top with breadcrumbs evenly: Toss the breadcrumbs with cheese before sprinkling to create an even, crispy topping that bakes beautifully.
Jamie Oliver Scruffy Veg Lasagne