Vegetarian Leek & Mushroom Lasagne

On the sixth day of Christmas, my true love sent to me…

Six geese a-laying

five gold rings | four calling birds | three French hens

two turtle doves | and a partridge in a pear tree

 

Traditionally, goose, turkey or other poultry is served up on Christmas Day, but what do us veggies do? Well, I’ve got an idea for you. This is a slightly altered take on this Ocado recipe, and let me tell you: It is absolutely delicious – and definitely not just for vegetarians!

For 2-4 people, you’ll need:

3 tablespoons of olive oil

3 leeks, cut into thin slices

400g chestnut mushrooms, diced

3 cloves of garlic

1 handful of fresh thyme

2 tablespoons of flour

400ml milk

200g cheddar cheese, grated

lasagne sheets

salt and pepper for seasoning

Equipment: A large sauce pan, an oven dish

Time: Prep 45 mins. | Bake 20-25 mins. | Total 65-70 mins.

Vegetarian Leek and Mushroom lasagne

Pre-heat your oven to 180 degrees Celsius (350 Fahrenheit).

In a large saucepan, heat the olive oil on a medium heat. Pop the leeks in and let them soften for about 5-10 minutes. Add your mushrooms and let everything simmer, then add the garlic. Give it a good few minutes to simmer away.

Add a handful of fresh thyme, two tablespoons of flour and half of the milk and stir well before adding the other half of the milk. Pop in as much cheese as you like and season well with salt and pepper.

Leave to simmer for another while, then start assembling your lasagne into a dish. Start by pouring a layer of the mixture in, then cover with lasagne sheets. Alternate until you finish with a layer of leek-and-mushroom-mixture and top with another generous layer of cheese.

Put in the oven for about 20-25 minutes.

Vegetarian Leek and Mushroom Lasagne

Vegetarian Leek and Mushroom lasagne

What will you have on Christmas Day?

If you recreate this dish, make sure to post a picture and tag it with the hashtag #LKXmas so I can see!

’til next time x

 

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