Lasagne Verde

Lasagne Verde

Lasagne Verde is one of those recipes we keep coming back to when we want to really impress people without anyone feeling heavy afterwards. It's got everything: silky layers of pasta, a gorgeous green veg filling packed with courgette, leek and fresh herbs, and a proper infused béchamel that tastes way more indulgent than it has any right to. The whole thing is rich, creamy and deeply comforting but made entirely from plants. Honestly, make this on a weekend when you've got a bit of time and you will not regret it.

Cook: 65 min
Serves 8

Before You Start

  • Preheat oven to 200°C
  • Large lasagne dish (approximately 30x20cm)
  • Food processor
  • Mandoline (for courgette ribbons)
  • Large frying pan
  • 2x saucepans
  • Whisk
  • Microplane or fine grater (for lemon zest & cheese)

Ingredients

  • 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
  • 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

Method

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
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
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
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
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

Tips & Variations

  • Use a mandolin for the courgette: We know it sounds fussy but getting those thin, even ribbons makes a real difference to the texture of the filling. If you don't have one, a peeler works brilliantly too.
  • Don't rush the infusing step: We find even 15 to 20 minutes of the oat milk sitting with those aromatics makes a huge difference. Cover the pan and just let it do its thing while you prep everything else.
  • Make it the night before: This is one of those dishes that actually gets better overnight. The layers settle, the flavours deepen, and reheating it the next day feels like a total treat. We do it all the time.

Why This Works

The trick here is infusing the oat drink before you make the béchamel. Thyme, bay, peppercorns and nutmeg turn what could be a pretty plain white sauce into something that tastes like it's been simmering all day. That depth of flavour is what makes this lasagne feel genuinely special rather than just a veg swap.