A Month of Low Syn Budget Meals. Breakfast, Lunch, Dinner, the lot

I have been exploring swapping out the ragu layer of a lasagna for many other different things. The first was made using a really good lentil ragu which I thought would work well as a lasagna. It was very successful and inspired me to think of lots of other variations, vegetable based, haven’t even started on meaty variations yet!

The first one was a mushroom ragu, flavoured with thyme. Loved that one.  Another success was a beetroot and orange version. Lovely!  I’ve rounded up all the lasagna I’m doing, plus a few other suggestions, and I’ll be adding to it as we go along. so you can find them. This weeks version uses a green pea hummus by Izzy Hozzack. It’s a great recipe and wonderful used in all the myriad ways you can use hummus, including lasagna.

Green Pea Hummus Lasagna

green pea hummus lasagna, a cheap family recipe

Priced at Asda using mySupermarket, May 2019
Serves 4

Hummus layer

600g frozen peas, 76p/kg, 46p
4 tblsp tahini, Bodrum, £3.50/500g, 42p
Tsp salt
Tsp Aleppo pepper or ground black pepper
Juice and zest of 2 lemons, 4 for £1, 50p
2 tsp garlic powder, 10p

Bechamel layer

50g butter, Asda £1.45/250g, 29p
50g flour, 2p
500ml milk, £1.09/2.27litres, 24p
fresh grated nutmeg (optional)
a bay leaf or two (optional)
salt and pepper

100g flour (3p) to make pasta or buy lasagna sheets
80g grated cheddar £3.69/825g, 36p

Total cost £2.42, 60p a serving (4)
Total nutrition 2288 calories, 100g protein, 108g fat, 224g carbs
Nutrition per serving 572 calories, 25g protein, 27g fat, 56g carbs

Quantities to serve 2

Hummus Layer

300g frozen peas
2 tblsp tahini, Bodrum
Half Tsp salt
Half Tsp Aleppo pepper or ground black pepper
Juice and zest of a lemon
Tsp garlic powder

Bechamel layer

25g butter
25g flour
250ml milk
fresh grated nutmeg (optional)
a bay leaf or two (optional)
salt and pepper

50g flour or buy lasagna sheets
40g grated cheddar

To make 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. 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. Simmer very gently for around half an hour with the lid on. This prolonged cooking time really does improve the flavour. Infuse with a bay leaf or two if you have any and 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 dish

Divide your pea hummus into 3 sections in the saucepan. Divide the bechamel into 4 sections in the saucepan. Divide the cheddar into 4.

Hummus
Bechamel
sprinkle with cheddar
Pasta or lasagna sheets

repeat
Hummus
Bechamel
sprinkle with cheddar
Pasta or lasagna sheets

repeat
Hummus
Bechamel
sprinkle with cheddar
Pasta 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.

This green pea lasagna is absolutely delicious! Click To Tweet

Verdict

Filling, creamy and very flavoursome. Absolutely delicious! Serve with a bit of salad, garlic bread, chips or cooked vegetables. I asked my husband what he thought and he said that he had been a bit dubious, but that it was actually pretty tasty. If you knew him, you would know what high praise this is!

Variations

Use plant milk, a vegan spread and a vegan cheese for vegans, or just leave out the cheese part. If you can’t find lasagna sheets without egg, and you want to make this vegan, you could try making pasta, it’s really not very difficult.

I’ve found that this can be used as a basic recipe for lasagna, just changing the ragu layer for all sorts of other things. I’ve done a lentil one, a mushroom one, a beetroot and orange one, this pea one and who knows what will be next! Maybe an ordinary chickpea hummus.

Use any of the vegetable hummus recipes, green pea or butternut squash or sweetcorn, beetroot or parsnip or swede

Pea Hummus Lasagna for a budget family dinner

 

 


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A Month of Low Syn Budget Meals. Breakfast, Lunch, Dinner, the lot