Green Lasagne
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A refreshing, delicious lasagne recipe that uses up broken lasagne sheets! Fairly quick and easy - although it does have a few components. Recipe from The Happy Pear.
Serves 4
You’ll need a good blender and a large saucepan (handy if it can go under the grill/oven)
Ingredients (when in italics available from the van)
Base
15 ml olive oil /1 tbsp (approx 25p)
1 medium onion finely chopped
1 medium courgette finely sliced
200 g dried butterbeans cooked and drained (approvx £2)
200 g frozen peas
150 g lasagne sheets broken into pieces (approx £1.13)
1 teaspoon bouillon mixed with 400 ml water (approx 15p)
Green Sauce
2 cloves garlic or 50g wild garlic chopped
100 g kale
100 g cashew nuts (approx £1.50)
75 ml olive oil (approx £1.23)
75 ml water
Juice of ½ lemon
¾ tsp salt (approx 6p)
Cashew Cream
100 g raw cashews (approx £1.50)
20g oat milk powder mixed with 200 ml water (approx 35p)
30 ml olive oil/ 2 tbsp (approx 49p)
Juice of ¼ lime
2 g sea salt /generous pinch (approx 2p)
Black pepper to taste
50g Breadcrumbs
Total cost from Incredible Bulk approx £8.68
Method
Prepare your butterbeans - you’ll need to allow for 8hrs/overnight soaking and then cooking - up to an hour simmer in saucepan. Once cooked, store in bean juice in fridge until ready to use in recipe. Drain before adding.
Soak both 100g cashew nuts in separate bowls, covering nuts with boiling water and set to one side.
Prepare your base vegetables, chopping onion and courgette and leave to one side.
Prepare your green sauce - drain 1 bowl of cashews and add to blender along with rest of green sauce ingredients and blend until smooth. Leave to one side
Prepare your base - heat the olive oil in a large, deep pan over high heat. Add the onion and cook for 3 minutes, stirring regularly. Add the courgette and cook for 4–5 minutes until softened.
Stir in the cooked, drained butterbeans, peas, and green sauce - mix well and cook through.
Break the lasagne sheets into bite-sized pieces and place on top of the base. Add the vegetable stock, gently mix, the lasagne sheets will mix in slightly but you can keep a layer on top. Then cover the pan and simmer over medium heat for about 10-15 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened.
While the lasagne is cooking make the cashew cream. Drain the second bowl of cashews and place in blender (we don’t wash the blender in between - up to you!) add the oat milk, olive oil, lime juice, salt, and black pepper and blend until silky smooth. Add a splash more oat milk if needed to loosen.
Once the lasagne is cooked through, drizzle the cashew cream over the top. Sprinkle with breadcrumbs and drizzle lightly with olive oil. Place under a hot grill for 3–5 minutes until golden and bubbling.
Serve - Scatter with fresh basil or parsley and serve hot, straight from the pan!
Zero Waste Tips
Buy your ingredients loose from your local refill shop to avoid single use packaging. Buy vegetables loose without plastic packaging.
Look to grow your own basil / parsley! Easy to grow on a windowsill.
Make your own breadcrumbs - use up stale ends of loaves by breaking up and placing in blender. These can then be stored in freezer until needed.