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Jamie Oliver Cauliflower and Broccoli Lasagne

Jamie Oliver Cauliflower and Broccoli Lasagne
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Jamie Oliver’s cauliflower and broccoli lasagne is a baked pasta dish where layers of lasagne sheets are combined with cooked cauliflower, broccoli, and a creamy cheese or béchamel-style sauce.

Ingredients

Scale

  • 250g lasagne sheets

  • 1 small cauliflower (cut into florets)

  • 1 head broccoli (cut into florets)

  • 2 tablespoons olive oil

  • 2 cloves garlic (minced)

  • 500ml milk

  • 2 tablespoons flour

  • 150g grated cheese (cheddar or mix)

  • Salt and black pepper (to taste)

Optional additions:

  • Parmesan cheese

  • Nutmeg for béchamel

  • Spinach or mushrooms

Instructions

Step 1: Preheat the Oven and Prepare Vegetables

Preheat your oven to 180°C (350°F). Chop cauliflower and broccoli into evenly sized florets so they cook uniformly.

Step 2: Cook or Roast the Vegetables

You can either boil or lightly roast the vegetables. Roasting with olive oil adds more flavor, while boiling is quicker—choose based on preference.

Step 3: Make the Creamy Sauce

In a pan, heat olive oil or butter and add flour, stirring to form a paste. Gradually add milk while whisking to create a smooth béchamel sauce. Cook until slightly thickened.

Step 4: Add Cheese to the Sauce

Stir in grated cheese and season with salt, pepper, and optional nutmeg. This creates a rich, creamy base for the lasagne.

Step 5: Assemble the Layers

In a baking dish, start with a layer of sauce, followed by lasagne sheets, then vegetables. Repeat layers until ingredients are used, finishing with sauce and cheese on top.

Step 6: Bake Until Golden

Bake for 30–35 minutes until the top is golden and bubbling and the pasta is fully cooked.

Step 7: Rest Before Serving

Let the lasagne rest for 10 minutes before cutting. This helps it hold its shape and improves texture.

Find it online: https://jamieolivereats.uk/cauliflower-and-broccoli-lasagne/