Sweetcorn and leek lasagne
Needed to use up some corn, and leeks, so out came this.
Method
Fry the leeks, shallots, garlic and lemon rind in a small frying pan with 2 tbsp oil - season with salt and pepper
Sauté for about 5-10 mins until the leeks and shallots have gone soft
Boil your lasagne sheets in salted water for about 4-5 mins
Blend the sweetcorn and tofu sauce ingredients together
Put some sauce in the bottom of a small oven proof dish
Add 1 lasagne sheet ontop, then a spoonful of the leeks and shallots, and some of the remaining sweetcorn
Put more sauce ontop, and some pasta water and add another pasta sheet, followed by the rest of the leeks, sweetcorn and some more sauce
Top with the final lasagne sheet, the last of the sauce, more pasta water and season
Add grated parmesan, cream cheese, salt and pepper
Bake for 40 mins at 170°C, then turn up to 200 for the last 5 mins and serve
Notes + Variations:
*Can use your typical egg mixture here, but add the rest of the ingredients