Lasagne fits into the stodgy comfort food category but it doesn’t have to be that way! Once you remove the bechamel sauce, the cheese, the meat and the white pasta you can add back in the fresh veggies, nuts, beans and whole grains. My light veggie lasagnes are just as enjoyable as the traditional version but you wont need a nap or an extra blood pressure pill afterwards.

Your Lasagne recipe is easy to change up with the seasons. Use up whatever veggies you have in the house and combine them with wholemeal pasta sheets, nuts, beans and herbs of your choice. Make a big size pan and you have dinner sorted for the next couple of days. Portions can also be frozen for on demand easy meals.

spring lasagne 5

Spring Lasagne
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Ingredients
  1. 500g frozen peas
  2. 250g frozen broad beans
  3. 1 cup cooked beans of your choice (I used black eye beans)
  4. 2 zucchini
  5. 1 cup plant milk (I used almond)
  6. 3 cups veggie stock
  7. 1 bunch asparagus
  8. 2 large handfuls baby spinach leaves
  9. 1 small handful fresh mint leaves
  10. 2 cups almond meal (or almond pulp left over from your almond milk)
  11. 1 lemon
  12. 1/2 cup savoury yeast flakes
  13. 1/4 teaspoon garlic powder
  14. 1/2 teaspoon onion powder
  15. salt and pepper
  16. 1 packet wholemeal spelt pasta sheets
  17. 1 punnet of cherry tomatoes
Instructions
  1. Allow the pea, beans and sliced zucchini to simmer in a pot, over a low heat, with the milk and stock for 20 minutes.
  2. Using a stick blender puree the veggie sauce until 1/2 smooth and 1/2 chunky.
  3. Pre-heat your oven to 180degC.
  4. Chop the asparagus into 3 cm lengths and add to the pot along with the spinach leaves.
  5. Finely chop the mint leaves and add these to the pot.
  6. Stir well and simmer for a further 5 minutes.
  7. Meanwhile combine the almond meal, zest and juice of the lemon, yeast flakes, garlic and onion powder and the salt and pepper in a bowl and mix well with a spoon.
  8. Remove the pot from the heat and grab your large baking dish.
  9. Spoon 1/3 of the veggie sauce in the bottom of the baking dish and distribute evenly.
  10. Cover with an even layer of 1/3 of the nut mixture.
  11. Cover the pan with 1 layer of pasta sheets.
  12. Repeat spooning in another 1/3 of the veggie sauce, nut mixture and pasta sheets.
  13. Finish with a layer of veggie sauce and nut mixture.
  14. Decorate the top with slices of cherry tomatoes.
  15. Bake in a moderate oven (180degC) for 30-35min or until golden and the pasta is soft.
  16. *** If your sauce reduces too much you may need to add some extra water to the pan before placing in the oven. The lasagne should look very moist before going in the oven. If it is too dry the pasta sheets will not cook properly***
Veggies & Me https://www.veggiesandme.com/
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