Jamie Oliver Scruffy Veg Lasagne

There’s something kind of comforting about a dish with the word scruffy in its name. Like it’s not here to impress with perfect layers or Michelin precision — it’s here to feed you well and warm your soul a bit. This one’s exactly that. All soft edges and bubbling cheese and those crunchy breadcrumbs on top… ugh, yes please.

The first time I made this, it was one of those “what’s left in the freezer?” dinners. And honestly, I didn’t expect much. But somewhere between the sweet leeks, the melty Cheddar, and that sneaky mustard in the sauce — I had that smug, “this is actually bangin’” moment halfway through the first bite. It’s the kind of weeknight magic you want in your back pocket.

Why You’ll Love It

• It’s a full meal in one pan — veggies, carbs, cheese, the lot.
• Great for freezer-clear-out missions. Frozen broccoli + peas = gold.
• That breadcrumb topping? Next-level texture.
• Proper cozy without being heavy.
• Dried mint + mustard = surprisingly bold flavour base.
• Perfect next-day leftovers — especially fried in a pan. Trust.

Ingredients

• 1 leek
• Olive oil
• 1 tsp dried mint
• 160g mature Cheddar cheese
• 50g stale bread
• 2 heaped tbsp plain flour
• 2 tsp English mustard
• 1L semi-skimmed milk
• 300g frozen peas
• 500g frozen broccoli
• 250g dried lasagne sheets

How to Make It

Get your veg base going:

Preheat your oven to 200°C (400°F). Finely slice your leek (green bits thin, white bits chunkier). Add to a big shallow casserole pan with a glug of olive oil, dried mint, salt and pepper. Cover and let it soften on medium heat for about 5 minutes — check and stir so it doesn’t catch.

Make that dreamy white sauce:

Grate the Cheddar and chop your stale bread into rustic little crumb-like bits. Stir the flour into the softened leeks, followed by mustard. Pour in the milk slowly, stirring all the time until you’ve got a loose, creamy sauce. Add half the cheese and let it bubble for a few.

Toss in the frozen heroes:

Tip in the peas and broccoli straight from the freezer — no need to defrost. Stir until they’re coated and warming through. It’ll look a bit chunky and messy — that’s what we want.

Break in the pasta sheets:

Snap the lasagne sheets into rough pieces and stir them into the sauce. Give it a good mix so every bit is coated, then drag a few sheets up to the top to create a golden layer. Use the back of a spoon to poke in a few craters — they catch the crispy topping beautifully.

Breadcrumb finish and into the oven:

Toss your remaining cheese with the bread crumbs. Scatter the mix all over the top. Drizzle with olive oil and bake for about 20 minutes, until it’s golden, bubbling, and making the house smell like actual heaven.

Common Mistakes and How to Dodge Them

Why is my sauce lumpy?
You probably dumped in the milk too fast. Slow it down and whisk like your life depends on it.

The pasta didn’t cook!
Make sure it’s fully coated in sauce — and snap those sheets up small so they’re surrounded. Big dry bits on top won’t cook well.

It’s too runny / too thick.
If it looks soupy before baking, simmer a bit longer. Too thick? Add a splash more milk before the pasta goes in.

Topping burnt but pasta not done?
Cover it loosely with foil for the last 10 mins. Easy fix.

Storage and Reheating

• Fridge: Lasts 3–4 days. Gets even tastier by day 2.
• Freezer: Portion it out after baking, wrap well, and freeze for up to 2 months.
• Microwave: Reheat covered on medium — splash of milk helps loosen it.
• Oven: Reheat at 180°C for 20 minutes with foil on, then crisp it up uncovered for 5 more.

Frequently Asked Questions

Can I use fresh broccoli instead of frozen?
Yep, just chop it small and cook it slightly less so it doesn’t go mushy.

Is there a gluten-free version?
Use GF lasagne sheets and a gluten-free flour blend for the sauce. Works fine.

Can I skip the mustard?
You can, but it adds a kick that cuts through the richness. Try Dijon if English is too punchy.

What can I use instead of stale bread?
Breadcrumbs, crushed crackers, or even crumbled cornflakes in a pinch. It’s the crunch we’re after.

Nutrition Facts (Per Serving):

• Calories: ~525
• Fat: 23g
• Carbs: 54g
• Protein: 26g
• Sodium: 580mg
• Sugar: 8g