OddlyGoodLasagneVerde-min.jpg

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