Food & Drink

Vegetarian lasagne recipe demonstrated by Jamie Oliver

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Whether you haven’t had time to do a full food shop or are trying to use up dry or tinned items from the kitchen cupboard, Sorted Foods chefs say their “store cupboard crispy lasagne” could be the perfect solution. This mid-week dish uses some everyday ingredients from the fridge while making use of some common tinned and dried goods.

The Sorted Food chefs have recently brought out a new cookbook titled Can’t Be Arsed with Rules, which shares an array of recipes breaking rules in favour of delicious dishes.

Ben Ebbrell, chef and co-founder of the YouTube cooking channel Sorted Food, said: “Our new cookbook is all about challenging how we think we should cook and take a deliciously creative approach to making amazing food that doesn’t cost the earth or have to play by the chefs’ rulebook.”

The lasagne can also be stretched to cover dinners for a couple of nights in a row. “We don’t need to be the ones to tell you that lasagne benefits from a two-day stint in the fridge,” added Benn.

How to make Sorted Food’s “store cupboard crispy lasagne”

This recipe serves four people.

Ingredients

For the sauce

  • Four tablespoons of oil
  • 160g of pancetta, cubed (optional)
  • One onion, peeled
  • Two carrots, peeled
  • Five cloves of garlic, peeled
  • Six mushrooms, chopped
  • Two tablespoons of tomato paste
  • 400g tin corned beef
  • 400g of tin green lentil

One tablespoon of gravy powder

  • For the cheese mix
  • 300g cream cheese
  • 100g Parmesean

For the pasta

  • 300g lasagne sheets (14 to 16 sheets)

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Method

For the sauce

Tip the oil and pancetta into a large saucepan and place it over a medium heat. Allow the fat to render from the meat for a few minutes.

Turn the heat up to high and fry until golden. Use a food processor to finely mince the onion, carrot and garlic. Then add them into the pan along with a pinch of salt and pepper and sauté for five to 10 minutes until everything is soft. Add the mushrooms and continue cooking for five to six minutes, until the mixture dries out. Add the tomato paste and fry for a further two to three minutes until the mix is dark and sticky.

Chuck in the corned beef the lentils with their water and the gravy powder. Give everything a good mix to break up the beef. Reduce the heat, add 100 millilitres of water and simmer for five minutes until the liquid coats the meat in a loose glaze. Get on with the rest of the dish while you wait.

For the cheese mix

Fill a large saucepan with water, season generously with salt and place over a high heat – this will be for the pasta later. Preheat the oven to 230C. Beat the Parmesan into the cream cheese and season to taste with plenty of salt and pepper.

For the pasta

Once the water has come to a boil, drop in one-third of the pasta one sheet at a time to prevent them from sticking together. Cook for two to three minutes until they become pliable but still break when folded. Once cooked transfer to a well-oiled tray and repeat with the remaining pasta.

To build and bake

Layer the meat sauce pasta and cheese mix into the large flat baking tray. Bake in the oven for 15 minutes, then lower to 200C and bake for a further five minutes until golden and the pasta on the edges has gone crisp.

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