Eat It: Pasta Free Lasagna

The tag line on this blog is ‘plant it, grow it, eat it’.  I’ve done the planting and growing, now it’s time for the eating.

I bought a tray of leeks from the garden centre from their ‘rescue table’ – 24 for £1.  I planted them, watered them and left them to get on with things.

This is what I ended up with.

13 September 2018 (3)

We’ve eaten leek and potato soup, vegetable soup, leeks baked in cheese sauce, steamed leeks, stir-fried leeks and substituted them for onions.  One leek is more than enough for two people as a side dish.

So I thought I’d try something different – using the leeks instead of pasta sheets in a lasagna.

This involved making a standard bolognese sauce using mince (turkey mince in my case), onions, herbs and tinned tomatoes, and leaving it to cool.  Making a white sauce by infusing milk with half an onion, and a few cloves and peppercorns, then removing the onion (add it to your bolognese) and thickening the sauce using cornflour before grating some nutmeg into it.  Leave to cool.

Take two large or three small leeks.  Trim off the roots and leaves and strip away the outer sections.  Use a sharp knife to slice into each leek lengthways – BUT only halfway through.

Separate the layers and add them to a pan of boiling water for a couple of minutes, then remove and lay out flat on sheets of kitchen paper.  It’s easier to cut the leek into sections which will fit your dish BEFORE you part-cook it.

Place your cooled bolognese into the bottom of your dish, layer the flattened leeks over the top, add your white sauce and spread it over the top and finish with a lot some grated cheese.

Place in the oven at 180’C (electric, not fan) and bake for 40 minutes.  Attempt to slice into portions and realise you should have cut your leeks into smaller sections!

I don’t tend to follow a recipe, but I did base this meal on a recipe by the Hairy Bikers – shown here.


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