- STEP 1
Soak the lasagne sheets in a water, taking care that they don't stick.
- STEP 2
Preheat the oven to 175 degrees if using a fan oven or 185 degrees if using a conventional one.
- STEP 3
Dry fry the alliums (spring onions, shallots, leeks and garlic) with the celery and herbs on a gentle heat for around 5 minutes, adding a little water if it looks like they might be catching. Transfer to a saucepan.
- STEP 4
Slake a couple of tablespoons of milk with the cornflour and add the remaining milk to the alliums, celery and herbs and heat through, stirring occasionally, until the vegetables are soft (approximately 10 minutes). Stir in marmite, if using.
- STEP 5
Meanwhile dry fry/griddle the little gem and any courgette greens and/or mushrooms, if using.
- STEP 6
Puree the milk, allium, celery and herb mixture using an immersion blender then add the cornflour/milk slake to the and heat through until the sauce reaches the desired consistency (it will thicken up a bit but remember that the lasagne sheets will absorb some liquid so don't thicken it too much!).
- STEP 7
Layer up the lasagne alternating between lasagne sheets, green sauce, griddled veg and handfuls of rocket. If using quark or cottage cheese, beans or lentils dot spoonfuls of them at the top of each layer. Finish with a layer of sauce and sprinkle with nutritional yeast.
- STEP 8
Transfer to the oven and bake until browned on top and the lasagne sheets are al dente.