This is a great way to serve up several veggies in one dish. Creamy and rich, it’s a winner with whatever you choose as your hero main.
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Yields:
6 serving(s)
Prep Time:
20 mins
Cook Time:
1 hr 45 mins
Total Time:
2 hrs 5 mins
Cal/Serv:
393
Ingredients
25 g butter, plus extra to grease
500 g leeks, trimmed and sliced
2 garlic cloves, finely sliced
350 g celeriac, peeled and finely sliced
100 g balsamic onions sliced, we used Cooks & Co
350 g butternut squash, peeled and finely sliced
75 g Stilton
30 g blanched hazelnuts, roughly chopped
For the béchamel
50 g butter
50 g plain flour
600 ml whole milk
1 Tbsp. finely chopped fresh rosemary
Pinch nutmeg
75 g Stilton
Directions
Step 1For the filling, heat the butter in a large pan
(that has a lid) over
low-medium heat, add
the leeks, cover and
cook for 8-10min, until
soft. Add the garlic and
continue to cook for
a further 2min. Season
well and set aside.
Step 2Make the béchamel.
Melt the butter over
a low heat in a medium
pan until just foaming,
then add the flour,
stirring continuously until
you have a smooth paste. Cook for 1-2min, stirring,
until biscuity. Gradually
add the milk, whisking
continually to avoid
lumps. Add the rosemary
and nutmeg, bring to
a simmer and bubble
gently for 4-5min, or until
thickened. Crumble in
the Stilton and stir until
melted. Check seasoning.
Step 3Preheat oven to 200°C
(180°C fan) mark 6 and
butter a 23cm round
ovenproof serving dish.
Line the base of the dish
with half the celeriac
slices. Top with a third
each of the leeks and
onions and a quarter of
the Stilton. Spoon over
a quarter of the sauce,
then top with half the
squash slices. Repeat
layering, finishing with the
remaining squash slices.
Spoon over the last of the
sauce, then crumble over
the last of the Stilton and
the nuts. Cook in the oven
for around 1hr, or until
the vegetables are tender.
Step 4Remove from the
oven and leave to cool
completely. Wrap in foil
and freeze until required
(up to 1 month).
Step 5Defrost in fridge
overnight, then preheat
oven to 200°C (180°C
fan) mark 6. Reheat in
the oven for 25-30min,
until piping hot.
GH TIP:
To serve the ‘lasagne’ straight away, prepare and cook to end of step 3 and serve immediately.
Per serving:
Calories: 393
Protein: 14g
Total fat: 27g
Saturates: 15g
Carbs: 21g
Total sugars: 11g
Fibre: 8g
From crispy roast potatoes to colourful roasted roots - here are our favourite Christmas side dish recipes
Grace is Good Housekeeping’s Former Senior Cookery Writer, serving up delicious food and drink content. Grace was trained at Leiths Cookery School and worked as a chef in some of London’s most exciting restaurants before starting at Good Housekeeping. When she isn’t eating and drinking her way through London's restaurants, you’ll find her attending music gigs and binge-watching the newest TV shows.
