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.