Sage & Onion Cheesy Lasagne

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!

5/5
1

Serves 6

1hr 25 mins

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

Instructions

Preheat oven to 200ºC/180ºfan/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 (3½pints) 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.

Cook’s Tips

Use 1 tbsp dried sage if fresh sage is unavailable. This is a great way to use up any leftover cheeses.