Lasagne Verde
- Not too tricky
- 1:05 h
- 25 ingredients
Packed with a host of green veggies such as spinach, courgettes and peas, this lasagne is layered with a nutmeg infused bechamel sauce made using Oddlygood Barista Oat Drink. Not just for coffee, it adds a creamy touch to any recipe and is the perfect addition to this lasagne verde. Topped with plant-based cheese and toasted pine nuts for that perfect crunch this Lasagne Verde is light, fresh, and perfect for those late summer get-togethers.
Serves: 8
Ingredients
For the Base
- 250g lasagne sheets
- 200g sourdough
- 3 tbsp extra virgin olive oil
- 2 tbsp olive oil
- 1 onion
- 1 leek
- 1 tsp dried oregano
- 1 tsp dried rosemary
- 2 cloves of garlic
- ½ tsp chilli flakes
- 250g spinach
- 200g frozen peas
- 25g fresh basil
- 25g fresh parsley
- 30g toasted pine nuts
- 1 lemon
- 2 courgettes
- salt and pepper to taste
For the Béchamel Sauce
- 3 sprigs of thyme
- 1 bay leaf
- ½ tsp black peppercorns
- ¼ tsp ground nutmeg
- 1 litre - Oddlygood Barista Oat Drink
- 75g plant-based butter
- 75g plain flour
- 75g plant-based parmesan
- 3 tbsp nutritional yeast
Before you start
Oven 190C | 20cm x 25cm baking dish | Food processor
Step 1
Infuse the oat drink
- Pour the oat drink into a saucepan with the thyme sprigs, bay leaf, peppercorns and nutmeg
- Bring to a simmer then take off the heat, cover and leave to infuse while you prepare the rest
Ingredients
- 3 sprigs of thyme
- 1 bay leaf
- ½ tsp black peppercorns
- ¼ tsp ground nutmeg
- 1 litre - Oddlygood Barista Oat Drink
Step 2
Prep the ingredients
- Peel and dice the onion
- Peel and mince the garlic
- Finely slice or peel the courgette into thin ribbons (mandolin)
- Dice the leek
- Pick and roughly chop the basil leaves and parsley
- Place the sourdough in a food processor and pulse to fine breadcrumbs
- Zest the lemon
- Finely grate the cheese
Ingredients
- 200g sourdough
- 75g plant-based parmesan
- 1 onion
- 1 leek
- 2 cloves of garlic
- 25g fresh basil
- 25g fresh parsley
- 1 lemon
- 2 courgettes
Step 3
Cook the veg
- Heat a large frying pan over a medium heat with the olive oil
- Add the onion and leek with a pinch of salt, cooking until softened, then add the oregano, rosemary and chilli flakes
- Add the spinach and peas and cook for a few more mins until the spinach has wilted and the peas thawed
- Bring to a simmer to reduce any liquid, then take off the heat and stir through the pine nuts and lemon zest
- Taste to season with salt and pepper
Ingredients
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried rosemary
- ½ tsp chilli flakes
- 250g spinach
- 200g frozen peas
- 30g toasted pine nuts
- salt and pepper to taste
Step 4
Make the Béchamel sauce
- Heat the butter in a saucepan to melt
- Stir through the flour, mixing to a paste, then gradually pour in the milk, whisking until smooth
- Bring to a simmer, whisking continuously as it thickens
- Take off the heat and stir through half of the cheese, nutritional yeast and taste to season with salt and pepper
Ingredients
- 75g plant-based butter
- 75g plain flour
- 3 tbsp nutritional yeast
Step 5
Assemble and bake
- To layer the lasagne, start with a drizzle of the white sauce then lasagne sheets in the base of the dish
- Spread ¼ of the white sauce over the sheets, topped with 1/3 of the spinach mix and courgette slices
- Repeat the process with another 2 layers of lasagne sheets and the remaining spinach and courgette
- Finish with a final layer of lasagne sheets and spread the remaining ¼ of white sauce over the top
- Scatter over the sourdough crumb and rest of the cheese
- Drizzle with extra virgin olive oil and bake for 30 minutes until golden and bubbling
- Place under the grill for 5 minutes to crisp up the top
- Leave to stand for 15 minutes before serving
Ingredients
- 250g lasagne sheets
- 3 tbsp extra virgin olive oil