Leek and Butternut Squash Lasagne

Time Preparing: 30 mins
Time Cooking: 40 mins
Serves: 4
Difficulty: 2/5
Season: Spring

Ingredients
– 600g Leeks (white part only)
– 400g Butternut Squash
– 80g Blue Cheese
– 80g Cheddar
– 800ml Milk
– 80g Butter
– 80g Flour
– Lasagna Sheets
– 5tbsp Olive Oil
– 2tbsp Yeast
– Salt and Pepper for seasoning
– Mixed Herbs

Method
1. Preheat oven at 180 degrees
2. Remove the head and end of the leek, quarter and thinly slice
3. Peel butternut squash and cut into small chunks
4. Heat olive oil on a medium heat before adding the leeks for 5 mins
5. Add butternut squash to the pan for a further 25 mins
6. In the meantime, start the bechamel by melting butter in a pan, add the flour and stir in the milk trying to avoid lumps forming
7. Grease or line a square oven tray
8. Add a thin layer of bechamel
9. Add one layer of lasagne sheets, so that the tray is covered
10. Add the precooked mix of leeks and butternut squash
11. Add a layer of cheese and seasoning, along with one tbsp of yeast
12. Repeat steps 8 – 11 until you’ve used up all of your ingredients, ensuring the cheese mixture is on the top
13. Bake in oven for 40 mins until golden and crispy

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

January King Cabbage Lasagna

It’s no secret that Lasagna is a pretty convenient dish, and often tastes better when its reheated! As soon as the traditional meaty version is adapted, vegetable combinations seem to be endless, and this January King Cabbage version is a unique winner.

Time Preparing: 20 mins
Time Cooking: 45 mins
Serves: 4
Difficulty: 3/5
Season: Winter

Ingredients
– 1 small January King Cabbage, o 1/2 large
– 1 tin Plum Tomatoes
– 60g Grated Cheddar
– Lasagna Sheets
– 1/2 Onion, finely chopped
– Salt and Pepper for seasoning
– Basil
– 400ml Soya Milk
– 40g Plain Flour
– 40g Olive Oil

Method
1. Pre-heat oven to 180 degrees
2. Wash cabbage, and place in a pan of boiling water for 15mins (with tsp bicarbonate soda – optional but helps to digest the cabbage)
3. In a pan with 1tbsp olive oil, gently cook onion for 5-10mins
4. Prepare the bechamel sauce by first mixing milk and flour, then on a medium heat, add the oil until the mixture becomes warm, constantly stirring
5. Empty plum tomato and cut into small pieces
6. Start layering lasagna making sure to top with bechemal sauce, seasoning and some cheddar
7. Bake in oven for 30mins

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Swiss Chard Lasagna

Swiss chard are referred to as a nutritional powerhouse as they are a great source of vitamins (K, A and C), minerals (magnesium, potassium and iron) and fibre. They can be colourful as the rainbow chard which add a splash of colour to any dish.
Using them in lasagna is really nice in terms of texture because of the right balance between the softness of the leaves and the crustiness of the stems.

Time Preparing: 20 mins
Time Cooking: 45 mins
Serves: 4
Difficulty: 3/5
Season: Summer

Ingredients
– Large Bunch of Swiss Chard Leaves
– 400g Tin of Plum Tomatoes
– 40g Cheddar, Grates
– 4 Lasagna Sheets
– 1/2 Onion, Finely Chopped
– Handful Basil Leaves
– Olive Oil
– Salt & Pepper for Seasoning
Ingredients – Bechamel Sauce
– 400ml Milk (or Soya for vegan alternative)
– 40g Flour
– 40g Olive Oil

Method
1. On a medium heat, gently cook onion in olive oil
2. Wash the swiss chard, then separate the leaves from the stems. Cut the stems into small pieces then add to the onion. Cook for a further 7 minutes
3. Add the leaves and cook for a further 7 minutes
4. Prepare the bechamel by mixing the milk and flour. On a medium heat, add the mix to the oil and stir until it becomes warm. Continue stirring until a smooth consistency is reached
5. Whilst the sauce is cooking, empty the plum tomatoes and cut into small pieces
6. Grease an oven tray (or baking dish) and layer the lasagna in the following order: tomato, lasagna sheet, swiss chard mix, tomato, bechamel, grated cheese, seasoning and basil, lasagna sheet, swiss chard mix, tomato, bechamel then top with the remaining grated cheese
7. Cook in a pre-heated oven for 30 minutes

This recipe was created for Tower Green Hamlets by Pauline Cuisine