Lasagna Verde (Vegetarian Green Lasagna)
You will be in love with nutritious green vegetables in this decadently creamy Lasagna Verde! This vegetarian recipe uses two types of cheese - Parmesan and Mozzarella - and three green veggies to create a beautiful spring/summer season lasagna that will be enjoyed by the whole family!
Equipment
- Ovenproof dish
- Blender/ Liquidiser/ Smoothie Maker
Ingredients
For Green Bechamel:
- 200 g spinach
- 40 g butter
- 40 g flour
- 400 ml milk
- ⅛ teaspoon ground nutmeg
- 30 g Parmesan grated
- 1 egg medium
For Lasagna:
- 100 g spinach
- 150 g asparagus
- 200 g garden peas defrosted if frozen
- 125 g ball of mozzarella
- 7-8 lasagna sheets
- 25 g Parmesan grated
Instructions
- Boil a full kettle of water. Add the spinach to a large colander and pour the boiling water slowly over the spinach to help it wilt (you may need more than one kettle depending on the size and shape of your colander). Leave the spinach to drain and cool down. Once cool enough to handle, squeeze out as much moisture out of them as possible. You can sweeze it in your hands, or place the spinach in a piece of muslin cloth.
- In the meantime, heat a saucepan with butter in it until it melts. Whisk in the flour and carry on cooking for about 1 minute, until the flour cooks and starts coming away from the sides. Gradually pour the milk in, whisking continuously.
- Bring the sauce to a simmer and stirring continuously cook for another 3-5 minutes until it thickens.
- Add the parmesan, garlic, nutmeg and a pinch of salt and stir. Leave the mixture to cool down to lukewarm.
- Pour your cooled bechamel sauce into a blender/ liquidiser. Add an egg and prepared spinach and blitz into a smooth green sauce.
- Preheat the oven to 180C Fan.
- Start by adding two tablespoons of the green bechamel sauce to the bottom of the ovenproof dish. Cover the sauce with lasagna sheets. Then spoon ⅓ of bechamel sauce on top. Arrange half of the asparagus and half of the spinach and scatter half the peas on top. Add half of the torn mozzarella ball.
- Place the lasagne sheets on top. Then spoon another ⅓ of becahmel, add the best of the asparagus, spinach, peas and mozzarella. Cover the veggies with another layer of lasagna sheets. Then pour the remaining becahmel sauce on top. Scatter grated Parmesan and bake for 45-50 minutes.
- Let the cooked lasagne rest for 10 minutes before slicing and serving!
Notes
Store leftovers in airtight containers for up to 2 days, or freeze for up to 3 months.
Nutrition
Calories: 554kcalCarbohydrates: 62gProtein: 30gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 100mgSodium: 604mgPotassium: 963mgFiber: 7gSugar: 11gVitamin A: 8538IUVitamin C: 43mgCalcium: 574mgIron: 5mg
Tried this recipe?Let us know how it was!