Potato Lasagne | Daily Mail Online

Potato Lasagne

Creamy asparagus sauce, Gorgonzola & pesto 

Energy 378kcal | fat 15.4g | sat fat 6g | protein 17.8g | carbs 44.8g | sugars 14.8g | salt 0.8g | fibre 3.4g

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 160C fan. 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 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.