This lasagna is PACKED with greens. And I mean really packed… It’s made with a spinach bechamel sauce, sateéd broccoli, basil pesto, lasagna noodles and vegan parmesan. And there is even more room to add any veggie you like, as long as it is green!
A healthy, comforting lasagna that’s also great for mealprepping.
Making lasagna might seem intimidating or a lot of work. All those layers with different sauces and fillings must take forever to prep, right? Well you’re (kind off) wrong. Making homemade lasagna takes a bit of time but none of the steps to make this green lasagna are even slightly difficult.
The basic steps for making a lasagna are; make the fillings and sauces then assemble.
For this recipe you’ll need to make the spinach bechamel sauce, the sauteéd broccoli and basil pesto, then assemble everything in a baking dish.
Serves 6 people
Ingredients
For the bechamel
2 tbsp of butter or olive oil
2 heaped tbsp of all purpose flour
2 cups (500ml) of plant based milk, I use oatly
3-4 cups of fresh spinach
a pinch of ground nutmeg
salt and peper to taste
For the lasagna
1 pack of egg-free lasagna sheets
vegan parmesan, check out my cheese guide here
1 broccoli
olive oil
1 garlic clove
200 g of basil pesto storebought or homemade
How to
Start by making the bechamel sauce.
Place the spinach and milk in a blender and blend until very smooth.
Place a pot over medium heat and add the butter or oil.
Once melted add the flour and whisk until combined and the butter and flour have formed a roux.
Leave to cook, while whisking, for a minute.
Then add in the spinach-milk.
Whisk vigorously until there are no more clumps.
Turn up the heat and season with nutmeg, salt and pepper.
Bring the bechamel to a boil while whisking.
If the bechamel is too thick, it should be like a runny pancake mixture, then add in a little more milk.
Taste and set aside.
Cut the broccoli in small chunks and heat up a good amount of olive oil in a frying pan.
Add the broccoli to the pan and fry for a few minutes.
Add in a splash of water en cover with a lid.
Leave to cook until the broccoli is tender and falls apart slightly.
Mince the garlic.
Then add to the broccoli and fry for another minute or so. Set aside.
Now it’s time to assemble the lasagna.
Place 1/2 cup of the bechamel sauce on the bottom of a baking pan.
Line with lasagna sheets and place half of the broccoli over the noodles.
Grated over some parmesan and place another layer of lasagna noodles on top.
Spread half of the basil pesto over the noodles and cover with another 1/2 cup of bechamel.
Repeat until the baking dish is full.
Top everything with a final layer of bechamel.
Cover with tin foil and bake in the oven for 30-40 minutes on 180°C.
For the last 10 minutes remove the tin foil.
Serve with grated parmesan and fresh herbs on top.
Buon appetito!
