Can’t believe it’s January already! 🤩 As per tradition, I’m on a mission to cut back on meat this month, so here I present the star of the show – @1912 Artisan Stilton® Stilton Veggie Lasagne, a flavour explosion that’ll leave you craving more!🤤 Plus, it’s a cool way to enjoy any leftover 1912 Stilton from the holidays😊 1912 Stilton is made with British milk and is protected by a certification trademark and a protected designation of origin (PDO). Here’s what you need: Ingredients: Stilton Sauce: • 100g 1912 Stilton • 40g unsalted butter • 1.5 tbsp plain flour • 500ml milk • 1 shallot • 1 bay leaf • 1/3 tsp nutmeg • Salt and pepper to taste Lasagne: • 8 lasagne sheets • 600g diced mushrooms • 1 tbsp olive oil • 1 diced onion • 2 diced celery sticks • 2 diced carrots • 1 tsp oregano • 1 tsp fennel seeds • Salt and pepper to taste • 1 tsp tomato puree • 1 can chopped tomatoes (400g) • 1/2 tsp sugar • 1 bay leaf Topping: • 50g 1912 Stilton • Basil leaves Method: For the white sauce, melt butter in a saucepan, add flour, and stir until combined. Pour in milk, add shallot, bay leaf, and cook over medium-low heat until thickened. Remove from heat, discard onion and bay leaf. Season with salt, nutmeg, and crumbled 1912 Stilton. Mix until melted, taste, and adjust seasoning. In a pan, cook diced mushrooms until water is released. Add olive oil and remaining vegetables. Cook for 5-7 minutes. Season with salt, pepper, oregano, fennel seeds, add tomato puree, sugar, and chopped tomatoes. Cook for another 10 minutes or until vegetables are softened.Adjust seasoning. To assemble lasagne, spread 3 tbsp Stilton sauce in a baking dish. Layer lasagne sheets, veggie sauce, and Stilton sauce. Repeat layers. Cover with parchment and foil, bake at 190C for 30 minutes, uncover, add 50g crumbled Stilton, and bake for 10-15 minutes until golden. Garnish with basil leaves and enjoy! #1912stilton #stilton #lasagne #veganuary #london