Sweetcorn Lasagne recipe

This vegetable lasagne is perfect for serving up to the whole family and features a super easy white sauce made with soured cream and eggs. Swap the veg in the recipe for whatever you have in the freezer or cupboard - if using frozen, just be sure to defrost it before use.

Ingredients:

• 8 lasagne sheets
• 2 onions
• 2 leeks
• 2 carrots
• 2 celery sticks
• 1 large tin sweetcorn
• Salt and pepper
• 1 tsp. smoked paprika
• 300g soured cream
• 3 eggs
• 300g cheddar cheese, grated
• Milk
• Handful freshly chopped parsley
• Oil

Directions:

1. Finely chop onions, leeks, carrots and celery sticks. Heat the oil in a large pot and sweat the vegetables in the oil until softened and sweet. Add the sweetcorn and season with salt, pepper and paprika.

2. Whisk the eggs with the cream, stir in the cheddar and add the parsley. Add a splash of milk to loosen the mixture, then season with salt and pepper.

3. Spread 1/3 of the vegetables over the bottom of a baking dish, then top with 1/3 of the lasagne sheets and then 1/3 of the creamy cheese mixture. Continue until you've used all of the ingredients finishing with a layer of cream cheese mixture.

4. Bake in a 170C oven for 35 minutes until golden and bubbling.

If you like, add an extra layer of cheese to the top of the lasagne for more melty, oozy flavour. This recipe serves 4.

Author: Laura Young

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