One-Pot Green Panzagne
- Super simple
- 0:40 m
- 20 ingredients
We have just launched our brand new frying pan, K!T - and we thought what better way to celebrate than creating an amazing green lasagne recipe in the pan using some of our favourite ingredients. You name it, it's in there: leeks, tenderstem broccoli, peas, asparagus, courgette - it's a who's who of lovely green veg. Super healthy and super delicious - you'll be making this for years.
Serves: 4
Ingredients
For the pasta & sauce
- 2 leeks
- 3 cloves garlic
- ½ tbsp plain flour
- 250ml oat cream
- 2 vegetable stock pots
- 1 tbsp Dijon mustard
- juice of ½ lemon
- 8 dried lasagne sheets
For the green veg
- 200g tenderstem broccoli
- 150g frozen peas
- 125g asparagus
- 1 courgette
For the cheesy topping
- 100g grated Applewood smoked plant-based cheese
- 2 tbsp plant-based green pesto
To serve
- 3 sliced spring onions
- handful of chopped mint leaves
- handful of chopped basil
- handful of rocket
- juice of ½ lemon
- Drizzle of olive oil
- black pepper
Before you start
Kettle boiled | Large, deep-sided frying pan with a matching lid | Medium bowl
Step 1
Prepare the sauce ingredients
- Top, tail, then chop the leeks into rounds.
- Peel and finely chop the garlic.
- Dissolve the vegetable stock pots and Dijon mustard in 350ml boiled water.
- Carefully snap the lasagne sheets in half roughly.
Ingredients
- 2 leeks
- 3 cloves garlic
- 2 vegetable stock pots
- 1 tbsp Dijon mustard
- 8 dried lasagne sheets
Step 2
Make the sauce
- Heat a large, deep-sided frying pan with a matching lid with a drizzle of olive oil and a knob of butter over a medium heat.
- Once hot, add the leek rounds and cook for 5-6 minutes until softened but not coloured.
- Add the chopped garlic and cook for 1 minute further, then add the plain flour and cook for 30 seconds.
- Pour in the stock and oat cream, season with a good grind of black pepper and squeeze in the juice of ½ a lemon.
Ingredients
- ½ tbsp plain flour
- 250ml oat cream
- juice of ½ lemon
Step 3
Cook the lasagne sheets
- Bring to the boil over a high heat, then add the snapped lasagne one piece at a time.
- Cover with a lid and cook for an initial 12 minutes, stirring fairly regularly to make sure the pieces don’t get stuck together.
Meanwhile, prep the green veg and cheesy topping - Top, tail and cut the courgette into quarters lengthways, then slice into 5mm thick pieces.
- Trim, then chop the Tenderstem broccoli and asparagus into thirds.
- Add the grated plant-based cheese to a medium bowl with the pesto and mix it all up until fully coated.
Ingredients
- 200g tenderstem broccoli
- 125g asparagus
- 1 courgette
- 100g grated Applewood smoked plant-based cheese
- 2 tbsp plant-based green pesto
Step 4
Add the green vegetables
- Once the pasta has had 12 minutes, add the chopped broccoli and courgette, and stir everything together.
- Add approx. 50ml of boiled water if everything’s looking a little thick already and cook, covered, for 4 minutes further.
- Add the asparagus and peas and cook for 2 minutes further.
Ingredients
- 150g frozen peas
Step 5
Now for the cheesy topping
- Sprinkle the pesto cheese over all of the pasta, cover with a lid and cook for a final 5 minutes until really gooey and melty.
Serve - Remove the pan from the heat and sprinkle over the chopped mint, basil and spring onion.
- Finish with a handful of rocket, squeeze over the juice of the remaining lemon and drizzle with some olive oil.
- Season with a good grind of black pepper and dig in!
Ingredients
- 3 sliced spring onions
- handful of chopped mint leaves
- handful of chopped basil
- handful of rocket
- juice of ½ lemon
- Drizzle of olive oil
- black pepper