Sweetcorn and leek lasagne

Needed to use up some corn, and leeks, so out came this.

Recipe, serves 1, or 2;

1/2 leek, cut diagonally into 2cm slices
2 small shallots, cut into 4 lengthways
1 garlic clove
Salt
Pepper
1/4 lemon rind

THE SAUCE (you only need half of this)
1 block silken tofu
2 small or 1 large tin sweetcorn- 3/4 blended
5 basil leaves
Salt
Pepper
2 spring onions
1 tsp stock
1 clove garlic
2 cloves black garlic

3 lasagne sheets
Rest of sweetcorn
30g Parmesan (if you’re vegan use willicroft- you can get it at whole foods)

Method

1. Fry the leeks, shallots, garlic and lemon rind in a small frying pan with 2 tbsp oil - season with salt and pepper

2. Sauté for about 5-10 mins until the leeks and shallots have gone soft

3. Boil your lasagne sheets in salted water for about 4-5 mins

4. Blend the sweetcorn and tofu sauce ingredients together

5. Put some sauce in the bottom of a small oven proof dish

6. Add 1 lasagne sheet ontop, then a spoonful of the leeks and shallots, and some of the remaining sweetcorn

7. Put more sauce ontop, and some pasta water and add another pasta sheet, followed by the rest of the leeks, sweetcorn and some more sauce

8. Top with the final lasagne sheet, the last of the sauce, more pasta water and season

9. Add grated parmesan, cream cheese, salt and pepper

10. Bake for 40 mins at 170°C, then turn up to 200 for the last 5 mins and serve

Notes + Variations:

*Can use your typical egg mixture here, but add the rest of the ingredients