Leeks & Roots Lasagne
Serves 6
Preparation time: 20 minutes
Cooking time: 1 hour
Calories per portion: 170 Kcal
Fat per portion: 3g of which is saturated 1.2g
Suitable for vegetarians & freezing
Cook’s tip
Fresh egg lasagne comes in 300g packs or 12 sheets
Freeze the rest of the sheets for use another time.
1 tsp light olive oil. 1 sweet potato, peeled and diced.
1 onion, peeled and diced. 2 carrots, peeled and diced.
1 parsnip, peeled and diced. 2 celery sticks, chopped.
2 garlic cloves, peeled and chopped. 3 tbsp white wine.
2 x 400g cans plum tomatoes. 2 leeks, trimmed and thinly sliced.
4–5 sheets fresh egg lasagne.
25g (1oz) Gruyère/Cheddar cheese, grated. 2 sprigs thyme.
1. Heat the olive oil in a large pan over a medium heat and add the onion, carrots, sweet potato, parsnip and celery as you prepare them. Cook, covered, stirring every so often, for 10 minutes until the vegetables are just tender. Add the garlic, wine, thyme sprigs and tomatoes and simmer, half-covered, for 15 minutes until the sauce thickens. Season to taste.
2. Meanwhile, blanch the leeks in a pan of boiling water for 5 minutes. Put the lasagne sheets into a lasagne dish. Drain the leeks over the dish so the water helps to soften the sheets (or use boiling water from the kettle) and leave for 5 minutes. Cool the leeks under cold running water to keep their colour, then leave to drain.
3. Preheat the oven to 200°C/400°F/ Gas 6. Take the lasagne sheets out of the dish and discard the water.
4. Spoon half the tomato sauce into the lasagne dish. Place 2 sheets of lasagna on top. Spoon in almost all the sauce, keeping back 2 spoonfuls, and cover with the other 2 sheets of lasagne. Fill the gaps with the remaining sheet.
5. Spread the leeks over the lasagne and spoon the remaining tomato sauce on top. Sprinkle with the grated cheese. Bake for 25 minutes until golden brown. Serve hot with green beans.