Green Vegetable Lasagne

A vegetarian lasagne packed with greens is a brilliant option for vegetarians and meat eaters alike. Since this one can be made ahead and frozen, it’s ideal for busy weeknights.

Recipe Information

Serves: 4

Prep Time: 5 minutes | Cook Time: 45 minutes | Calories: 498 per serving | Diet: Vegetarian

Ingredients

350g broccoli, broken into florets
100g kale
100g spinach
30g unsalted butter
1 garlic clove, crushed
2 tbsp plain flour
650ml milk
75g Cheddar cheese, coarsely grated
200g lasagne sheets
85g crispy salad leaves
150g baby plum tomatoes, quartered
1 tbsp extra-virgin olive oil
½ tbsp cider vinegar
Salt and pepper, to taste

Method

Preheat oven to 200°C (fan 180°C). Bring a pan of water to the boil.
Add broccoli and cook for 3 minutes, then add kale and cook for a further 3 minutes.
Drain and stir through spinach to wilt. Rinse under cold water and drain well.
Heat butter in a saucepan over medium heat. Add garlic and cook for 1 minute.
Stir in flour and cook for another minute. Gradually add milk, stirring constantly.
Simmer for 2–3 minutes until slightly thickened, then stir in 50g of the Cheddar.
Spoon a quarter of the cheese sauce into the base of a 20cm square freezer-proof baking dish.
Add a third of the lasagne sheets, followed by half of the vegetables.
Repeat layers, finishing with remaining sauce and lasagne sheets.
Sprinkle with remaining Cheddar.
Cover with foil and bake for 40 minutes, removing foil for the final 10 minutes,
until golden and bubbling.
Toss salad leaves with tomatoes. Whisk olive oil and cider vinegar, season,
and drizzle over salad. Serve with the lasagne.

Freezing & Defrosting Guidelines

To freeze, assemble lasagne up to step 3, cover with foil and cook for 30 minutes.
Leave to cool completely, wrap well, and freeze.
To reheat, preheat oven to 180°C (fan 160°C).
Bake from frozen for 45 minutes.
Remove foil and bake for a further 10 minutes until piping hot.
Eat on the same day once reheated and do not reheat again.