Recipe
Leek Lasagne
A practical leek lasagne with olive oil, onion, arlic cloves, clear timings and straightforward home-cooking steps.
Ingredients
Method
30 mins prep45 mins cook1 mins total
Heat the oil in a large saucepan. Cook the onion and carrot for 6–8 minutes until softened. Add the garlic and beef mince and cook until browned.
Stir in the tomatoes, tomato purée, stock and herbs. Season and simmer for 20 minutes until thick.
For the white sauce, melt the butter in a saucepan. Stir in the flour and cook for 1 minute. Gradually whisk in the milk until smooth. Simmer for 5–7 minutes, stirring, until thickened. Add the Cheddar and nutmeg.
Heat the oven to 200°C/180°C fan/gas mark 6. Trim the leeks, slit them lengthways and carefully separate the leaves. Blanch them in boiling water for 2 minutes, then drain and pat dry.
Spread a little meat sauce in a baking dish. Add a layer of leek leaves, then meat sauce and white sauce. Repeat, finishing with white sauce and the mozzarella.
Bake for 25–30 minutes until bubbling and golden. Rest for 10 minutes before slicing.
Notes
Adjust seasoning and chilli heat to suit your table.
About this recipe
Leek Lasagne brings together olive oil, onion, arlic cloves in a practical recipe with a clear balance of flavour and texture. The method keeps the preparation manageable while making the main ingredients do the work.
Follow the timings closely, season to taste and serve as suggested. Any leftovers should be cooled promptly, refrigerated and reheated until piping hot.
