Easy Family Lasagne

Ingredients

• 150 g Cheddar Cheese (sharp, grated; half used in sauce, half for topping)
• 2 tbsp Extra Virgin Olive Oil (for sautéing leeks)
• 3 leaves Bay Leaves (fresh or dried)
• 2 Leeks (trimmed, washed from root down, sliced ~1 cm)
• 2 tbsp All-Purpose Flour (heaped, for thickening béchamel)
• 1 L Whole Milk (2% or whole for richness)
• 0.5 tsp Ground Nutmeg (freshly grated if possible)
• 800 g Ragu Meat Sauce (homemade or store‑bought meat‑tomato sauce)
• 12 Lasagne Pasta Sheets (regular or no‑boil; pre‑cooked according to package)

Instructions

1. Trim and Slice Leeks

   Trim off the tough outer layers of the leeks, discard the root for broth use, then cut each leek lengthwise into quarters and slice into 1 cm pieces.

   Time: PT10M

2. Sweat Leeks

   Heat 2 tbsp olive oil in a large sauté pan over low heat, add the sliced leeks and 2‑3 bay leaves, splash a little water, and let them sweat gently for about 30 minutes, stirring occasionally.

   Time: PT30M

   Temperature: low

3. Add Flour

   Remove the bay leaves, sprinkle 2 heaped tbsp flour over the leeks, and stir to form a light roux.

   Time: PT2M

   Temperature: low

4. Incorporate Milk

   Gradually whisk in 1 L whole milk, stirring constantly. Bring the mixture to a gentle boil, then reduce to a simmer for 5‑10 minutes until thickened.

   Time: PT10M

   Temperature: medium‑high to boil, then low simmer

5. Blend the Sauce

   Use an immersion blender to blitz the sauce for a few seconds until smooth and silky.

   Time: PT2M

6. Season and Add Cheese

   Stir in half of the grated cheddar (75 g) and ½ tsp ground nutmeg. Blend briefly to combine.

   Time: PT2M

7. Assemble Lasagne

   In a 9×13‑inch baking dish, layer about 1 cm thick meat ragu, a layer of pasta sheets, then generous spoonfuls of the white sauce. Repeat for four layers, finishing with the remaining cheddar sprinkled on top.

   Time: PT15M

8. Bake

   Preheat the oven to 180 °C (350 °F). Bake the assembled lasagne for 45 minutes, uncovered, until the top is golden and the edges are bubbling.

   Time: PT45M

   Temperature: 180°C

9. Rest

   Allow the lasagne to rest for 5 minutes before cutting. This helps the layers set and makes serving easier.

   Time: PT5M

Nutrition Facts

Calories

450

Protein

20 g

Carbohydrates

45 g

Fat

20 g

Fiber

5 g