One-Pot Green Panzagne
This one is genuinely special. We came up with it when we wanted all the comfort of a proper lasagne but without the faff of layering it up and waiting an hour for it to bake. It's a one-pot wonder, packed with greens, creamy sauce, and those gorgeous leeks that just melt into everything. The lasagne sheets snap straight in and cook in the pan, soaking up all that mustardy, buttery broth until they're silky and soft. Trust us on this one, it's the kind of dinner you'll be thinking about the next day.
Before You Start
- Large, deep-sided frying pan with matching lid
- Medium bowl
Ingredients
- 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
- 200g tenderstem broccoli
- 150g frozen peas
- 125g asparagus
- 1 courgette
- 100g grated Applewood smoked plant-based cheese
- 2 tbsp plant-based green pesto
- 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
Method
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.
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!
Tips & Variations
- Don't skip the lid: keeping the pan covered while the pasta cooks is key. It traps the steam and makes sure the lasagne sheets cook through evenly without drying out at the edges.
- Swap the greens: we love this with spinach and peas but it works brilliantly with kale, chard, or whatever leafy greens you've got knocking about in the fridge that need using up.
- Add some cheese on top: if you want to take it up a notch, a handful of grated vegan parmesan or a dollop of vegan ricotta stirred through right at the end is absolutely gorgeous.
Why This Works
The trick is dissolving the Dijon mustard into the stock before it goes in. It sounds simple but it adds this background warmth and depth that makes the whole sauce taste like it's been cooking for hours. Cooking the lasagne sheets directly in the sauce means they release starch as they cook, which naturally thickens everything into something really luscious and creamy without needing loads of extra effort.