1833 Cheesy Vegetable Lasagne

  • Serves: 6
  • Level: medium
  • Time: 1hr 30

    • A comforting cheesy vegetable filled lasagne, with a luxurious cider bechamel sauce. Follow along with James here


    Prepared using:

    Barber's 1833 Vintage Reserve Cheddar Barber's 1833 Vintage Reserve Cheddar
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    Shopping list

    • 1 Butternut Squash, peeled and roughly chopped
    • 1 fennel bulb, sliced
    • 4 cloves of garlic
    • 12 cherry tomatoes
    • 1 tbsp cold pressed rapeseed oil
    • Bunch of Basil
    • 1 can chopped tomatoes
    • Salt and pepper
    • 1 bag of spinach
    • 1 tbsp balsamic vinegar
    • Sheets of Lasagne pasta
    • For the cheese sauce:
    • 200g grated 1833
    • 50g butter
    • 1 tbsp plain flour
    • 1 cup of cider
    • 1 tsp wholegrain mustard
    • 1 tsp Dijon mustard
    • 1/2 tsp grated nutmeg
    • 1/2 tsp dried sage
    • 250ml whole milk

    1. Step 1

      Preheat your oven to 200˚C and roast all your vegetables for 30-40 mins. Then mix in a bag of washed spinach leaves and a can of chopped tomatoes. Return to the oven for 5-10 mins whilst you make your cheese sauce

    2. Step 2

      For the cheese sauce make a roux with butter and flour and then add in cider, milk, mustard, nutmeg and sage. Stir until smooth and add in grated 1833 mature cheddar. Once the cheese has melted remove from the heat and build your lasagne.

    3. Step 3

      Use the same roasting tray but remove half of the vegetables and layer up with sheets of lasagne pasta and cheese sauce. Top with generous extra sprinkle of cheese. Bake for 35-40 mins until golden and bubbly. Serve with green salad.

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