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Recipe of the Week: Leek & Mushroom Lasagne with Flower Sprouts

Leek & Mushroom Lasagne with Flower Sprouts

Leek & Mushroom Lasagne with Flower Sprouts

What do you get if you cross kale with sprouts? Flower sprouts! Not only are they beautiful but they also contain a super-charged dose of nutrients, especially vitamin E. 

This is an ‘open’ lasagne that doesn’t have to be baked in the oven so you can deliver everyone’s favourite family dinner in record time. Using cream means you don’t need to make a roux, making preparation even easier.

Kcal/fat/prot: 773 / 64g / 18g (/pers) 

Origin: Italy

Prep time: 40 min 

Ingredients for 2 (for 4):

  • 4 (8) Lasagne sheets
  • 1 (2) Leek
  • 200g (400g) Chestnut mushrooms
  • 2 (4) Eggs
  • 10g (20g) Fresh parsley
  • 150ml (300ml) Double cream
  • 120g (240g) Flower sprouts
  • 1 (2) Garlic cloves 

You need: Salt, Pepper, Olive oil and Butter 


  1. Cut the leek in half lengthwise and wash carefully to remove any dirt from between the leaves. Chop the leek finely. Tear the mushrooms into pieces (approx. 1cm). Crush the garlic with the side of a knife, peel and chop finely
  2. Add 1-2 tbsp of butter to a pan over a medium heat. Once the butter is foaming, add the leek. Cook for 1 min or until the leek starts to soften
  3. Add the mushroom and garlic to the pan and season to your taste with pepper. Cook without stirring until the mushrooms have released all their liquid and it has evaporated, aprrox. 8 min. Boil a kettle (used in step 4)
  4. Meanwhile, cook the pasta in a pot of boiling water and salt (optional) for 4 min or until the pasta is cooked to your taste. Remove the pasta using a slotted spoon or tongs, leaving the pot of boiling water on the heat. Rinse the pasta under a cold tap
  5. Add the flower sprouts to the pasta water and cook for 3 min. Remove the flower sprouts from the pot, leaving the pot of boiling water on the heat. Rinse the flower sprouts under a cold tap. Chop the parsley finely
  6. Add 150ml (300ml) of cream and 50ml (100ml) of water to the vegetable pan and reduce the heat. Simmer until the sauce has thickened. Add half the parsley just before serving and mix well
  7. Reduce the heat of the pot to a gentle simmer. Crack the eggs into the pasta water and poach for 3 min or until the white is set but the yolk is still runny. Remove the eggs with a spoon and place on a piece of kitchen paper
  8. Assemble your open lasagnes by layering the pasta and the cream sauce. Top with a poached egg, serve with the flower sprouts and a sprinkle of parsley