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Member recipe

Green veggie lasagne

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Cooking time

Prep: 10 minutes Cook: 50 minutes

Skill level

Easy

Servings

Serves 4

Super healthy veggie lasagne - customisable depending on what you have lying around in the fridge! The amounts for each vegetable can vary depending on how much you like them/if you have them available or can be substituted for your favourite. Dried mushrooms (porcini if you want to splash out and have them) work a treat in the white sauce for extra umami :)

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Ingredients

  • 4 - 5 cloves of garlic (or more if you like it) crushed, smoked garlic/lazy garlic works well too
  • 75g celery, finely sliced
  • 175g shallots or onions, finely sliced
  • 175g leek, finely sliced
  • 100g little gem/romaine lettuce, torn into small chunks
  • 30-100g rocket
  • 75g spring onions, finely sliced/chopped using scissors
  • 2 tablespoons of mixed Italian herbs (I like oregano and majoram)
  • 30g cornflour
  • 175g dried lasagne sheets
  • 10g nutritional yeast (or substitute for parmesan, if preferred)
  • 700ml skimmed milk
  • 50- 150g quark or cottage cheese - optional
  • 75g courgette greens (weight with seeds removed) - optional
  • 150g mushrooms - optional
  • 2 tsp marmite - optional
  • A can or two of white beans/green lentils (drained) - optional

Method

  1. Soak the lasagne sheets in a water, taking care that they don't stick.

  2. Preheat the oven to 175 degrees if using a fan oven or 185 degrees if using a conventional one.

  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.

  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.

  5. Meanwhile dry fry/griddle the little gem and any courgette greens and/or mushrooms, if using.

  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!).

  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.

  8. Transfer to the oven and bake until browned on top and the lasagne sheets are al dente.

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