This is a lovely rustic lasagne with an oozy cheese sauce and crunchy topping

In just 40 mins you’ll create this delicious rustic vegetarian lasagne for all the family to enjoy.

  • Serves: 6
  • Prep Time: 20 mins
  • Cook Time: 20 mins 
  • Difficulty: easy
  • Ideal for: family, crowd-pleaser, mid-week meal, meat-free/vegetarian

Rustic vegetarian lasagne

This is a great Jamie Oliver recipe for a comforting, meat-free dish that all the family will enjoy.

We’re all trying to cut down on our meat intake.

And when we do have a meat dish, we go for high welfare to ensure we are only supporting farms with best practices.

So, this recipe hits the spot when it comes to a meat-free, inexpensive dish that packs loads of flavour.


  • 1 leek
  • olive oil
  • 1 teaspoon dried mint
  • 160 g mature Cheddar cheese
  • 50 g stale bread
  • 2 heaped tablespoons of plain flour
  • 2 teaspoons English mustard
  • 1 litre semi-skimmed milk
  • 300 g frozen peas
  • 500 g frozen broccoli
  • 250 g dried lasagne sheets


  1. Preheat the oven to 200°C/400°F/gas 6. Put a large shallow casserole pan on a medium-high heat. Wash, trim and slice the leek (see tip) and place in the pan with 1 tablespoon of olive oil and the dried mint. Season with sea salt and black pepper, then cover and fry for 5 minutes, or until soft, stirring regularly and adding a splash of water, if needed.
  2. Meanwhile, coarsely grate the Cheddar and finely chop the bread to create rustic breadcrumbs, and put aside for later.
  3. Stir the flour into the leeks, followed by the mustard, and slowly stir in the milk to give you a loose white sauce, then add just half of the grated Cheddar and leave to blip away for a few minutes. Season to perfection with sea salt and black pepper, then stir in the frozen peas and broccoli.
  4. Snap in the pasta sheets, mix up really well to coat and separate, then pull some of the sheets to the top to create a top layer – use the back of a spoon to create some dips and wells.
  5. Toss the remaining Cheddar with the breadcrumbs, then scatter over. Finish with a drizzle of olive oil and bake for 20 minutes or until golden and bubbling. Serve topped with an extra grating of Cheddar, if you like.
Rustic vegetarian lasagne