Green Pea Hummus Lasagna
Using a vegetable layer in lasagna gives some truly fabulous taste sensations!
Servings: 4 people
Calories: 600kcal
Cost: 60p a serving
Equipment
- saucepan
- stick blender
- small whisk
- or
- large mixing spoon
- mixing bowl
- rolling pin
- oven proof dish
Ingredients
Hummus Layer
- 600 g peas frozen, 76p/kg, 46p
- 4 tblsp tahini Bodrum, £3.50/500g, 42p
- 2 whole lemons zest & juice, 4 for £1, 50p
- 1 tsp salt
- 1 tsp Aleppo pepper or ground black pepper
- 2 tsp garlic powder 10p
Bechamel Layer
- 50 g butter Asda £1.45/250g, 29p
- 50 g flour value, 45p/1.5kg
- 500 ml milk £1.09/2.27litres, 24p
- 0.5 tsp nutmeg fresh, grated - optional
- 2 bay leaves optional
Pasta
- 100 g flour value, 45p/1.5kg
- or
- 4 lasagna sheets
Topping
- 80 g cheddar cheese grated £3.69/825g, 36p
Metric - US Customary
Instructions
To Make The Hummus Layer
- Cook the peas and drain well. Add everything else and whizz with a hand blender or similar until smooth. Leave some peas unblended if you would like that.
To Make Bechamel
- For the bechamel layer, melt the butter in a saucepan, then add the flour and stir around to mix and cook a little. Now add half a cup of the milk and stir continuously until the milk is absorbed. I like to use a small whisk for this. Repeat until all the milk has been used. Infuse with a bay leaf or two if you have any
- Simmer very gently for around half an hour with the lid on. This prolonged cooking time really does improve the flavour, but if you don't have the time, go straight to the next step click here to start a 30 minute timer
- Add a little grated nutmeg right at the end if you have any. Season well with salt and pepper, taste and adjust. Use a little spoon of mustard as well if you like. All the seasonings are added at the end of the cooking time as the heat of the cooking reduces their flavour. We still have to cook it in the oven of course.
To Make Pasta
- If you want to make pasta, for cheapness, or to make the dish vegan – for 2, put 50g flour in a bowl and add enough cold water to make a pastry like dough. For 4, use 100g flour. Knead a little, or just leave in the bowl for a couple of hours and the gluten will develop.
Divide into 3. Roll out each third to the thickness of a credit card and approximately the shape of your dish.Or just use value pasta sheets.
Layer Up Your Lasagna
- Now layer up your lasagna in an ovenproof dishDivide your pea hummus into 3 sections in the saucepan. Divide the bechamel into 4 sections in the saucepan. Divide the cheddar into 4.
- Layer oneHummusBechamelsprinkle with cheddarPasta or lasagna sheets
- Layer tworepeatHummusBechamelsprinkle with cheddarPasta or lasagna sheets
- Layer threerepeatHummusBechamelsprinkle with cheddarPasta or lasagna sheets
- Now top it all off with the last layer of bechamel. Sprinkle with the last cheddar
- Bake at 180c for about half an hour until golden and bubbling. click here to start a 30 minute timer
Notes
Priced at Asda using mySupermarket, May 2019
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Got a great recipe? How about submitting it to appear on Thrifty Lesley!
Nutrition
Calories: 600kcal | Carbohydrates: 61g | Protein: 24g | Fat: 30g | Saturated Fat: 14g | Cholesterol: 60mg | Sodium: 871mg | Potassium: 687mg | Fiber: 10g | Sugar: 15g | Vitamin A: 2010IU | Vitamin C: 60.9mg | Calcium: 351mg | Iron: 4.9mg
