Lasagne Verde
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
Ingredients
For the Base
<item-todo-done>250g lasagne sheets<item-todo-done><item-todo-done>200g sourdough<item-todo-done><item-todo-done>3 tbsp extra virgin olive oil<item-todo-done><item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>1 onion<item-todo-done><item-todo-done>1 leek<item-todo-done><item-todo-done>1 tsp dried oregano<item-todo-done><item-todo-done>1 tsp dried rosemary<item-todo-done><item-todo-done>2 cloves of garlic<item-todo-done><item-todo-done>½ tsp chilli flakes<item-todo-done><item-todo-done>250g spinach<item-todo-done><item-todo-done>200g frozen peas<item-todo-done><item-todo-done>25g fresh basil<item-todo-done><item-todo-done>25g fresh parsley<item-todo-done><item-todo-done>30g toasted pine nuts<item-todo-done><item-todo-done>1 lemon<item-todo-done><item-todo-done>2 courgettes<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done>
For the Béchamel Sauce
<item-todo-done>3 sprigs of thyme<item-todo-done><item-todo-done>1 bay leaf<item-todo-done><item-todo-done>½ tsp black peppercorns<item-todo-done><item-todo-done>¼ tsp ground nutmeg<item-todo-done><item-todo-done>1 litre - Oddlygood Barista Oat Drink<item-todo-done><item-todo-done>75g plant-based butter<item-todo-done><item-todo-done>75g plain flour<item-todo-done><item-todo-done>75g plant-based parmesan<item-todo-done><item-todo-done>3 tbsp nutritional yeast<item-todo-done>
Before you start
Oven 190C | 20cm x 25cm baking dish | Food processor
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
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
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
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
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