Jamie Oliver Cauliflower Cheese Lasagne

This comforting Jamie Oliver Cauliflower Cheese Lasagne is one of those hearty, satisfying dishes that hits all the right notes. Layers of homemade pasta, velvety white cheese sauce, and beautifully roasted cauliflower come together in a rich, cheesy bake that’s perfect for cozy dinners or feeding a hungry crowd. It’s clever, full of flavor, and a surprisingly fun project to cook up on a weekend. (inspired by Jamie Oliver)

Ingredients Needed

For the Vegetables:

• 4 large leeks (white part only)
• 4 cloves garlic
• ½ fresh red chilli
• ½ bunch fresh thyme (15g)
• 1 cauliflower
• 1 romanesco cauliflower
• 125ml dry white wine
• 1 small knob unsalted butter

For the White Sauce:

• 2 litres whole milk
• 1 bunch mixed herbs (rosemary, sage, bay, thyme – about 20g)
• 75g plain flour
• 75g butter
• 150g Cheddar cheese (plus extra for topping)
• 150g Lancashire cheese
• 30g blue cheese (e.g., Stichelton)

For the Pasta:

• 500g Tipo ‘00’ flour
• 5 free-range eggs

For the Anchovy Crumb:

• 8 anchovies in oil
• 2 sprigs fresh rosemary
• 100g stale bread

How To Make Jamie Oliver Cauliflower Cheese Lasagne

1. Step 1: Make the Pasta DoughStart by placing the flour on a surface or in a bowl. Make a well in the center, crack in the eggs, and beat. Gradually incorporate the flour until a dough forms. Knead for 3–4 minutes, then cover and rest for 30 minutes.
2. Step 2: Prep and Cook the VegTrim and slice the leeks, garlic, and chilli. Heat olive oil in a large pan, then sauté the garlic, chilli, and thyme. Add the leeks with seasoning. Break the cauliflowers into florets and chop the stalks. Add stalks to the pan with white wine and a knob of butter. Cook until softened, then add florets and a splash of water. Simmer gently for 30 minutes.
3. Step 3: Make the White SauceIn a saucepan, warm the milk with a tied bunch of herbs. In a separate bowl, mix flour and butter into a paste and whisk into the milk. Simmer until thickened. Remove from heat and stir in cheeses. Season and cool.
4. Step 4: Make the Anchovy CrumbBlend rosemary, bread, and anchovies until fine.
5. Step 5: Roll Out PastaDivide rested dough into 4 pieces and roll each through a pasta machine to 2mm thickness. Cut into sheets and 7x15cm strips.
6. Step 6: Assemble the LasagnePreheat oven to 170°C. Line the base of a 25x35cm baking dish with 2 pasta sheets. Layer with vegetables, spoonfuls of white sauce, crumbled blue cheese, and pasta strips. Repeat layers, finishing with sauce and Cheddar. Fold in the overhanging pasta.
7. Step 7: Bake the LasagneTop with the anchovy crumb and bake at the bottom of the oven for 1–1 hour 20 minutes until golden and bubbling.

Why I Love This Recipe

This isn’t your average veggie lasagne. Jamie’s take with cauliflower and three cheeses is pure indulgence with a smart twist. I made it for a Sunday lunch and it completely disappeared—no one missed the meat! The anchovy crumb adds a salty crunch that makes it feel restaurant-worthy.

Recipe Tips

• Rest the pasta dough to make it easier to roll thin and smooth.
• Layer the flavors by seasoning each stage—veg, sauce, and layers.
• Use good cheese: The blue cheese adds depth, but feel free to swap if it’s not your thing.
• Make it ahead: Assemble the lasagne and keep in the fridge overnight to bake fresh the next day.
• Grate your cheese: It melts faster and more evenly for a smoother sauce.

How To Store & Reheat Leftovers

• Refrigerate: Cool completely and store in an airtight container for up to 3 days.
• Freeze: Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge.
• Reheat: Bake at 180°C, covered with foil, for 20–25 minutes, removing foil for the last 5 minutes to crisp the top.

FREQUENTLY ASKED QUESTIONS

• Can I use store-bought pasta?
  Absolutely! It saves time—just layer in cooked lasagne sheets as directed.
• Is the anchovy crumb optional?
  Yes, but it really elevates the dish. For a vegetarian version, try toasted breadcrumbs with capers instead.
• Can I make this gluten-free?
  Yes—use gluten-free flour for the pasta and sauce, and GF bread for the crumb.
• What cheeses can I substitute?
  Mozzarella, Gruyère, or Red Leicester work well. Just keep the blend melty and flavorful.

Nutrition Facts

Serving Size: 1 serving (based on 10 servings per recipe)

• Calories: 718
• Total Fat: 35.8g
• Saturated Fat: 18g
• Total Carbohydrate: 66.2g
• Dietary Fiber: 5g
• Sugars: 15.6g
• Protein: 32.2g ​​

Try More Jamie Oliver Recipes:

• Jamie Oliver Chestnut Brussels Sprouts Pie
• Jamie Oliver Festive Porchetta & All the Trimmings
• Jamie Oliver Slow-Cooker Beef Curry
• Jamie Oliver Slow-Cooker Beef