Scruffy Winter Lasagna

Jamie Oliver’s latest cookbook “Superfood Family Classics” is the source of this intriguing sounding recipe! This is not your standard beef, tomato, cheese lasagna, it’s a white lasagna loaded with some of the winter season’s healthiest produce (fennel, savoy cabbage, leeks, mushrooms). It is sure to hit the spot for comfort food, all the while covering all of your nutritional bases.

Makes 8 servings


  • ½ tbsp. olive oil
  • 800g chicken breast (~3 large chicken breasts), cut in half
  • 2 slices of gammon bacon, finely sliced
  • 2 leeks, trimmed and finely sliced
  • 4 sticks of celery, trimmed and finely sliced
  • 2 bulbs of fennel, trimmed and finely sliced
  • 2 fresh bay leaves (dried works too)
  • ½ bunch of fresh thyme (15g) OR 2 tsp dried thyme
  • 2 heaped Tbsp. whole grain flour
  • 2 heaped Tbsp. Dijon mustard
  • 1 L skim or 1% milk
  • 1 medium savoy cabbage
  • 400g cremini mushrooms, finely sliced
  • 375g fresh whole grain lasagne sheets
  • 30g Parmesan cheese, grated


  1. Place a large casserole pan on a high heat with ½ tablespoon of oil. Brown the chicken on all sides, stirring occasionally. Meanwhile, wash, trim and finely slice the leeks, celery and fennel, and put aside.
  2. Stir in the bacon, bay leaves, and strip in the thyme leaves, cooking until the bacon is lightly golden.
  3. Add the sliced vegetables and cook for 15 minutes, stirring often.
  4. Mix in the flour, mustard, and a pinch of sea salt and black pepper.
  5. Gradually stir in the milk and reduce to a low heat. Cover and simmer for 20 minutes, stirring regularly.
  6. Wash the cabbage. Slice in half and cut out and discard the centre stalks. Then slice the cabbage into 2cm thick shreds.
  7. Finely slice the mushrooms and stir into the stew with the cabbage and 700ml of boiling water. Simmer for 30 more minutes.
  8. Preheat the oven to 180°C/350°f
  9. Turn the heat off under the stew and use two forks to shred the chicken. Taste, and season as needed with salt and pepper.
  10. Ladle a layer of stew into a roasting tray (9” x 13”). Roughly tear in a couple of sheets of pasta, and then repeat the process until you’ve used it all up. Press and push your fingers into it to create texture – you want it scruffy – then finely grate over the Parmesan. Bake for 40 minutes, or until golden and bubbling.
  11. Leave to sit for 5 minutes, and then serve with a side salad or roasted vegetables like broccoli.


Calories (kcal) 406Potassium (mg)1,063
Carbohydrates (g) 52Sodium (mg)424
Protein (g) 38Fibre (g)9
Fat (g)4.7Calcium (mg) 375
Saturated Fat 1..5Iron (mg)3.1