One-pan veggie lasagne
Twisted, rustic layers of beautiful lasagne and delicate veg that can be cooked, baked and served in just one pan. Enjoy!
Ingreadient :
- 1 leek
- 50 g unsalted butter
- olive oil
- 500 g asparagus
- 50 g plain flour
- 2 teaspoons English mustard
- 800 ml semi-skimmed milk
- 300 g fresh or frozen peas
- 300 g fresh or frozen broad beans
- ½ a bunch of fresh mint , (15g)
- 80 g Parmesan cheese , plus extra to serve
- 80 g mature Cheddar cheese
- 250 g fresh lasagne sheets
- 50 g blanched almonds
- 1 lemon , optional
- green pesto , optional
Direction :
- 1 leek
- 50 g unsalted butter
- olive oil
- 500 g asparagus
- 50 g plain flour
- 2 teaspoons English mustard
- 800 ml semi-skimmed milk
- 300 g fresh or frozen peas
- 300 g fresh or frozen broad beans
- ½ a bunch of fresh mint , (15g)
- 80 g Parmesan cheese , plus extra to serve
- 80 g mature Cheddar cheese
- 250 g fresh lasagne sheets
- 50 g blanched almonds
- 1 lemon , optional
- green pesto , optional
