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Cheat's lasagne

This clever slim-line version of the family classic has layers of leeks as well as pasta.

casserole dish with mince, leeks, carrots, celery, tomato puree and lasagna noodles layered with cheese and tomato slices on top

Recipe Reviews

Rated 3.558824 out of 5 stars after 34 reviews.

(34) | Rate this Recipe
£1.64 Per Serving
Ready in**
1 Hour(s) 30 Minutes

Each 383g serving contains

Nutritional information

Each 383g serving of this recipe contains 313 calories, which is 16 percent of your reference intake for calories.
The sugar is rated Low with 8.5 grams, which is 9 percent of your reference intake for sugar.
The fat is rated Low with 10.9 grams, which is 16 percent of your reference intake for fat.
The saturated fat is rated Low with 4.9 grams, which is 24 percent of your reference intake for saturated fat.
Salt is rated at Low with 0.6 grams, which is 10 percent of your reference intake for salt.
This recipe is 3 of your Daily-Five. skip to ingredients and directions


of your

of your reference intake
Typical energy values per 100g: 342kJ/82kcal
*Prices are intended as guideline only.
**Cook times are intended as guidelines only.

What it takes

  • 2 leeks, trimmed
  • 500g Asda Butcher's Selection Lean Beef Mince
  • 75g carrots, diced
  • 75g celery, diced
  • 150g mushrooms, chopped
  • 1 level tsp plain flour
  • 1 Knorr Reduced Salt Beef Stock Cube
  • 1/2 x 142g can tomato purée
  • 1 and 1/2 level tsp dried oregano
  • 400g can Asda Green Lentils, drained and rinsed
  • 2 sheets Asda Fresh Lasagne
  • 3 level tbsp cornflour
  • 425ml skimmed milk
  • 1/2 level tsp English mustard
  • 50g Asda Mature Half Fat Cheddar, grated
  • 2 tomatoes, sliced
  • Basil, to serve
  • Salad, to serve

How to make it

  1. Pre-heat the oven to 190C/170 Fan/ Gas 5. Slice along the length of the leeks to the middle so you can open them out. Reserve 8 outer leeks and cut into 8cm lengths.
  2. Add the outer leaves of the leeks to a pan of boiling water and simmer for 5 minutes until really tender. Drain and rinse under cold running water. Pat dry with kitchen paper.
  3. Put the mince, carrots and celery in a large pan and cook over a medium heat until the meat has browned. Add the mushrooms and finely sliced leeks and cook for 5 minutes, stirring often. Remove from the heat and stir in the flour.
  4. Dissolve the stock cube in 300ml of hot water. Add to the meat sauce with the tomato purée and oregano. Simmer for 15 minutes, stirring often. Stir in the lentils.
  5. Put a third of the sauce in a 26cm ovenproof dish. Lay a third of the leek leaves and half the lasagne sheets on top. Cover with another third of the meat and the rest of the sheets. Add a last layer of meat and cover with the rest of the leeks.
  6. Mix the cornflour with a little milk to make a paste. Put in a pan with the rest of the milk and the mustard. Heat until simmering, whisking with a wire whisk all the time to make a smooth sauce. Remove from the heat and stir in the grated cheese. Season with pepper.
  7. Pour over the lasagne and lay tomato slices on top. Bake for 30 minutes. Garnish with basil and serve with salad.