Triple tested: This new twist on lasagne is so moreish and makes a great change from the classic version. Plus it’s only 88p per person. Brought to you by Essentials magazine
Ingredients
- 1tbsp olive oil
- 3 medium leeks, sliced
- 250g rashers streaky bacon or pancetta
- Knob of butter
- 200g mushrooms, sliced
- 300g
- bag spinach
- 150g green beans, trimmed
- and cut into 3cm lengths
- 6-8 sheets dried egg lasagne
- 125g mozzarella, torn
- For the sauce
- 50g butter
- 50g plain flour
- 750ml full-fat milk
- 2tsp English mustard
- 100g Cheddar cheese, grated
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Method
Heat oven to Mark 3/170°C. Heat the oil in a large pan. Add the leeks and fry on a medium heat for 5 mins, then add the bacon and fry for 3-4 mins until crispy and golden. Remove from the pan and set aside.
Add a knob of butter to the pan and fry the mushrooms on a medium high heat for 2-3 mins until golden. Add the spinach and cook for2-3 mins until wilted. Return the leeks and bacon to the pan and toss together with the greenbeans to mix. Season with pepper and remove from heat.
For the cheesesauce, melt the butter in a large pan, then stir in the flour and cook for 2-3 mins on a low heat stirring all the time. Gradually pour in the milk, stirring after each addition until smooth. Add the mustard and stir for 2-3 mins until it begins to thicken. Add the Cheddar, stir well and season.
Spoon a third of the bacon and veg mix into a 1.5-litre ovenproof dish, top with a layer of lasagne sheets and pour over a third of the sauce. Repeat twice, finishing with a layer of sauce. Arrange the mozzarella on top and season with pepper. Put the dish on a baking tray and bake for 25-30 mins until bubbling and cooked through.
