A summery alternative to the traditional tomato-based bolognese bake; my Cheesy Greens Lasagne layers steamed broccoli, asparagus, beans and peas in a fresh basil-spinach pesto with a rich cheesy sauce...
INGREDIENTS
FOR THE SUMMER GREENS LAYER
1 tbsp olive oil
3 shallots, finely chopped
3 shallots, finely chopped
3 cloves garlic, minced
1 small leek, sliced into rings
100g green beans, trimmed and halved
100g asparagus, trimmed and halved
100g tender stem broccoli, trimmed and halved
1 cup frozen peas
1 small leek, sliced into rings
100g green beans, trimmed and halved
100g asparagus, trimmed and halved
100g tender stem broccoli, trimmed and halved
1 cup frozen peas
FOR THE FRESH BASIL & SPINACH PESTO
2 large handfuls fresh spinach
1 large handful fresh basil
2 tbsp pine nuts
3 tbsp nutritional yeast
1 small garlic clove
4-5 tbsp olive oil
1 tsp lemon juice
1/4 tsp sea salt
FOR THE CHEESY SAUCE
1/4 cup vegan butter
1/4 cup rice flour (or plain)
500ml oat milk
1/4 cup nutritional yeast
1 tbsp dijon mustard
Pinch nutmeg
1/4 tsp sea salt
1/4 tsp black pepper
1 bay leaf
9 dried lasagne sheets
TO GARNISH
Handful fresh basil leaves
METHOD
1. Add the oil to a large pan, then add in the shallots and garlic and fry off until soft. Add in the leeks and allow to soften slightly, before adding in the green beans, asparagus, tenderstem broccoli and peas next. Pour in 1/2 a cup of boiling water to lightly steam the greens, add in a good pinch of salt and turn it through.
2. Blend the Basil & Spinach Pesto ingredients together until a rustic pesto forms, then pour that into the pan with the vegetables, add in another good pinch of salt and a crack of black pepper, then turn it through to get the pesto sauce mixed with all of the greens.
3. Make the cheese sauce by adding the vegan butter to a smaller, separate pan on a medium heat and melt it down. Sift in the rice flour and lower the heat, stirring the butter and flour together to form a roux. Gradually pour in the oat milk, then add in the nutritional yeast, dijon mustard, ground nutmeg, salt and black pepper, then whisk together until smooth. Add in the bay leaf and continue to constantly stir, bringing it to a gentle boil so that it gradually thickens into a sauce.
4. Preheat the oven to 180 degrees celsius and after around 20 minutes of the sauce cooking, remove the bay leaf then take a square baking dish and first place in a layer of the pesto greens as a base. Layer some lasagne sheets on top, then pour on a layer of the cheese sauce and spread it out evenly over the top of the pasta sheets. Repeat that process until the dish is filled to the top, the last layer being a layer of the cheese sauce.
5. Grate some vegan parmesan over the top of the sauce, scatter over some fresh basil leaves and lightly drizzle over some olive oil. Place that in the oven to bake for around 40-45 minutes until the top is golden and slightly crispy around the edges.
6. Serve it up with more of the vegan parmesan grated over the top and a fresh rocket and tomato salad on the side.
SHOP MY KITCHEN