If you're planning a cosy night in for Valentine's Day and fancy a hearty, easy-to-make meal, Jamie Oliver's Scruffy Veg Lasagne could be just the ticket. This dish is a great way to use up leftover vegetables and bread from the week, resulting in a cheesy pasta delight topped with a crunchy crumb. The renowned British chef described the dish on his website as "as a thing of beauty", adding: "making the most of frozen veg, this lovely rustic lasagne is a joy to make and eat.".
The one-pan recipe serves six or more and takes less than an hour to prepare. Plus, as it's all made in one pan, there's minimal washing up - always a bonus for busy cooks. Preheat your oven to 200°C/400°F/gas 6. Place a large, shallow casserole pan on medium to high heat. Prepare the leek by washing and slicing it, then add it to the pan with a tablespoon of olive oil and the dried mint, reports the Express.
Season with salt and pepper, and sauté until soft, adding splashes of water as needed to prevent burning and speed up cooking. While the leek is cooking, combine grated Cheddar with finely chopped bread to create breadcrumbs, and set aside for later. Next, add two tablespoons of flour and mustard to the leek. Stir as you go, adding milk intermittently to create a loose white sauce. Continue stirring as you add half of the grated cheddar. Season with more salt and pepper, then add the frozen peas and broccoli.
Now it's time to break up the pasta sheets, using a spoon to create dips and wells. Mix well to ensure everything is coated and separated, and add some sheets to the top too. Finally, sprinkle over the remaining cheddar-breadcrumb mix and finish with a drizzle of olive oil. Pop the casserole in the preheated oven and bake for about 20 minutes, or until golden and bubbling. Serve hot, garnishing generously with cheddar if desired.
