Sage & Onion Cheesy Lasagne

Katy Hackforth
Servings

6 servings

Prep Time

90 minutes

Calories

702

Cuisine

British

Category

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.

Sage & Onion Cheesy Lasagne

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

  1. Preheat oven to 200°C/180°fan/Gas 6

  2. Mix soft cheese, cream, cheeses, eggs, nutmeg and a grind of black pepper in a large bowl
  3. 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
  4. Season well

  5. Grease a 2 litre (3½ pints) baking dish measuring 26 x 20cm (10 x 7.5in)

  6. Spoon a third of the vegetable mixture into the dish
  7. Top with 2 lasagne sheets then a third of the creamy sauce
  8. Repeat the layering, finishing with the sauce
  9. Scatter over Parmesan and top with reserved sage leaves
  10. Bake for 30 minutes until bubbling and golden.

Sage & Onion Cheesy Lasagne

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