You’ll Need:

# 1 lb. (450g) leeks, trimmed and sliced
# 4 sticks celery, trimmed and chopped
# 8 oz. (225g) carrots, sliced
# 4 oz. (100g) dried lasagne verde
# 8 oz. (225g) frozen broad beans
# half a pint (285 ml) milk
# half a pint (285 ml) vegetable stock
# one and a half ounces (40g) butter
# one and a half ounces (40g) plain flour
# 4 oz. (100g) mature Cheddar cheese, grated
# 12 oz. (350g) button mushrooms, sliced
# 12 oz. (350g) can sweetcorn, drained
# salt and ground black pepper
# 3 oz. (75g) mature Cheddar cheese, for topping

Directions : # Pre-heat oven to 400F, Gas Mark 6, 200C
# Place the carrots, celery, leeks and broad beans in a large pan and cover with boiling water
# Cover, bring to the boil and simmer for 5-7 minutes until the vegetables are tender
# Drain off the water, reserving half a pint (285 ml) for the sauce)
# Melt the butter in a pan then stir in flour and cook gently for 1 minute while stirring
# Gradually add the milk and vegetable stock, stirring continuously until the sauce comes to the boil and thickens
# Stir in the cheese, cooked vegetables, mushrooms and sweetcorn
# Season well and set aside
# Cook the lasagne according to packet instructions then drain and refresh in cold water to prevent over-cooking
# Layer lasagne in a shallow ovenproof dish alternating with the vegetable sauce, finishing with sauce
# Sprinkle with grated cheese as a topping and bake in the pre-heated oven for 30 minutes or until the top is golde