POTATO LASAGNE

Creamy asparagus sauce, Gorgonzola & pesto

SERVES 6

TOTAL 2 HOURS 10 MINUTES

2 bunches of asparagus

(700g total)

2 onions

50g plain flour

1 litre semi-skimmed milk 800g large potatoes

30g Parmesan cheese 70g Gorgonzola cheese 1 tablespoon green pesto

Preheat the oven to 180C. Snap the woody ends off the asparagus. Finely chop the bottom 3cm of each stalk (reserving the rest). Peel and finely chop the onions. Put the chopped veg into a large non-stick pan on a medium heat with 2 tablespoons of olive oil. Cook for 15 minutes, or until softened, stirring

HENERGY

FAT

SAT FAT

PROTEIN regularly. Stir in the flour, then gradually stir in the milk. Simmer and stir for 5 minutes, blend until smooth (in batches, if needed), then return to the pan. Scrub and finely slice the potatoes, stir into the sauce and simmer on a low heat for another 5 minutes, stirring regularly. Finely grate in the Parmesan and season to perfection. Halve the remaining asparagus lengthways, leaving any thin stalks whole.

Get a nice baking dish (roughly 25cm x 30cm) and spoon in enough sauce and potatoes to cover the base. Sprinkle over a few pieces of asparagus and a few bombs of Gorgonzola, then repeat until you’ve used up all the ingredients, finishing with asparagus and a little sauce. Bake for 1 hour, or until golden, bubbling and the potatoes are tender. Let it sit for 10 minutes, then dollop with pesto to serve.

HCARBS

SUGARS

SALT

FIBRE