Leftover Bread Lasagne
A classic revamped with a veggie twist. Use sweet leeks, broccoli and cottage cheese to make a quick and simple lasagne alternative and instead of pasta sheets use our Fletchers bread, great for leftovers in the kitchen.
6 Slices Fletchers White Bread
Onion finely chopped 1
Clove garlic crushed 1
Leeks finely sliced 2
Cottage cheese 200 g
Vegetable stock 250 ml
Lemon zest 1
Double cream 150 ml
Salt 2 g
Pepper Pinch 1
Mature cheddar 100 g
Tender stem Broccoli 200 g
In a pan, fry finely chopped onion and crushed garlic in butter. Gently fry until the onions turn soft and then continue to add the finely sliced leeks and also the stems of the broccoli, which to, should to be finely sliced.
Add in lemon zest and continue to fry until the leeks are soft.
Add the stock and bring the pan to a simmer.
Add the broccoli tips and continue to simmer.
Blend the cottage cream until smooth and then add to the pan along with the cream. Season to taste. The mix needs to be single cream consistency, if too thick add more stock.
Remove the crust from the bread and roll each slice until thin.
In a deep dish, add a spoon full of the leek and broccoli mix and then layer with 2 slices of bread. Add another layer of mix and 2 slices of bread and top with cheese, repeat this process.
Add another layer of bread and top with remaining mix and cheese.
Place into a hot oven at 180C for around ten minutes or until the cheese is golden brown.
Serve straight from the oven.
This recipe uses
Sliced Bread: Thick White Sandwich BreadView Product