Sage & Onion Cheesy Lasagne
Katy Hackforth
6 servings
90 minutes
702
British
Main
A mouthwatering Sage & Onion Cheesy Lasagne from the Dairy Diary.
Perfect for using up leftover cheese and with the addition of sage & onion flavours this is a really comforting treat!
For more recipes like this, check out the Dairy Diary recipe collection.
Ingredients
- Soft cheese 200g (7oz)
Double cream 300ml (½ pint)
- Mixed cheeses (like Stilton or Cheddar) 250g (9oz), crumbled or grated
- Eggs 2, beaten
- Ground nutmeg a pinch
- Butter 25g (1oz), plus extra for greasing
- Onions 2, peeled and finely sliced
- Garlic 2 cloves, peeled and crushed
- Savoy cabbage 300g (11oz), finely sliced
- Carrots 2, peeled and grated
Finely chopped fresh sage 3 tbsp, 6-8 leaves reserved
- Fresh lasagne sheets 6
- Parmesan 25g (1oz), grated
Directions
Preheat oven to 200°C/180°fan/Gas 6
- Mix soft cheese, cream, cheeses, eggs, nutmeg and a grind of black pepper in a large bowl
- Melt butter in a large frying pan and fry onions for 5-7 minutes until softened and lightly golden, adding garlic, cabbage, carrots and chopped sage halfway through
- Season well
Grease a 2 litre (3½ pints) baking dish measuring 26 x 20cm (10 x 7.5in)
- Spoon a third of the vegetable mixture into the dish
- Top with 2 lasagne sheets then a third of the creamy sauce
- Repeat the layering, finishing with the sauce
- Scatter over Parmesan and top with reserved sage leaves
- Bake for 30 minutes until bubbling and golden.