Green veggie lasagne
- Alice Shields
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Serves 4
Easy
Prep: 15 mins
Cook: 2 hrs
A star rating of 4.8 out of 5.4 ratingsRate
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Use your slow cooker to make this green veg, lentil and pesto lasagne. No pre-cooking is required, as the sauce is simply whizzed together in a blender
High-fibre
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
200-250g baby spinach
-
2 garlic cloves
-
250g mascarpone
-
100g frozen peas
-
1 vegetable stock cube
crumbled
-
small handful of basil
plus extra leaves to garnish
-
100g green pesto
(vegetarian, if needed)
-
2 x 400g cans green lentils
drained
-
9 dried lasagne sheets
-
250g grated mozzarella
-
250g feta
-
green salad
to serve (optional)
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Nutrition: Per serving
- kcal928
- fat66g
- saturates38g
- carbs41g
- sugars7g
- fibre9g
- protein39g
- salt3.63g
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Method
-
step 1
Whizz the spinach, garlic, mascarpone, peas, stock cube, basil, pesto, 300ml boiled water and a little seasoning in a blender until smooth.
-
step 2
Scatter a third of the lentils into your slow cooker. Cover with 3 of the lasagne sheets, breaking them up to fit, if needed. Spoon over a third of the green sauce and scatter over a third of the mozzarella. Crumble over a third of the feta. Repeat the layering twice more.
-
step 3
Cover and cook the lasagne on high for 2 hrs 30 mins-3 hrs until the pasta is tender. Sprinkle over a few extra basil leaves and serve with a green salad on the side, if you like.
Recipe from Good Food magazine, August 2026
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A star rating of 4.8 out of 5.4 ratings
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