One-Pot Green Panzagne

Super simple
Super simple
Super simple
Super simple
0:40 m

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.

Start cooking ➞




For the pasta & sauce

<item-todo-done>2 leeks<item-todo-done><item-todo-done>3 cloves garlic<item-todo-done><item-todo-done>½ tbsp plain flour<item-todo-done><item-todo-done>250ml oat cream<item-todo-done><item-todo-done>2 vegetable stock pots<item-todo-done><item-todo-done>1 tbsp Dijon mustard<item-todo-done><item-todo-done> juice of ½ lemon<item-todo-done><item-todo-done>8 dried lasagne sheets<item-todo-done>

For the green veg

<item-todo-done>200g tenderstem broccoli<item-todo-done><item-todo-done>150g frozen peas<item-todo-done><item-todo-done>125g asparagus<item-todo-done><item-todo-done>1 courgette<item-todo-done>

For the cheesy topping

<item-todo-done>100g grated Applewood smoked plant-based cheese<item-todo-done><item-todo-done>2 tbsp plant-based green pesto<item-todo-done>

To serve

<item-todo-done>3 sliced spring onions<item-todo-done><item-todo-done> handful of chopped mint leaves<item-todo-done><item-todo-done> handful of chopped basil<item-todo-done><item-todo-done> handful of rocket<item-todo-done><item-todo-done> juice of ½ lemon<item-todo-done><item-todo-done> Drizzle of olive oil<item-todo-done><item-todo-done> black pepper<item-todo-done>

Before you start

Kettle boiled | Large, deep-sided frying pan with a matching lid | Medium bowl

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.

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.

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.

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.

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. 


  • 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!
//Sources //