Super Green Cheats Lasagne With Courgette, Butter Beans, Miso Bechamel, Toasted Nuts & Seeds
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Preheat your oven to 220Ā°C / 200Ā°C fan and take out a large casserole dish or an oven-proof deep pan, along with a blender or a large mixing bowl and a stick blender. Don't worry if you don't have a blender as we will provide an alternative method below.
STEP 2
Place your casserole dish or ovenproof pan over medium-high heat and drizzle in some olive oil. Slice theĀ courgetteĀ into 0.5cm rounds, add to the pan, and sautĆ© until they are softened and lightly browned.
STEP 3
In the meantime, add theĀ super green lasagneĀ sauceĀ andĀ baby spinachĀ into a blender, and blend until the sauce is smooth and vibrant green. Alternatively, you can use a mixing bowl and a stick blender for this process. We deliver the sauce and spinach separately for better flavour and colour.
If you don't have a blender, you can alternatively wilt the spinach in the sauce by gently heating in a small saucepan for a few minutes.
Once theĀ courgettesĀ have softened a little, pour the sauce into the pan along with 50ml of water (double the measurement for a four person portion size), and theĀ butter beansĀ (including the water). Give everything a good mix and cook until it's lightly bubbling, around 3 minutes.
STEP 4
Break theĀ lasagne sheetsĀ into 3-4 pieces each and add them to the simmeringĀ super green lasagneĀ sauce.Ā Stir well to ensure the lasagne sheets are separated and evenly distributed in the sauce, then place the dish in the pre-heated oven and bake for 10 minutes.
Remove the lasagne from the oven, pour over theĀ miso bechamelĀ and return it to the oven for another 15-20 minutes or until the bechamel is a little thicker. If you have time, leave the lasagne to rest for 5 minutes before serving so itās easier to cut and serve.
STEP 5
Meanwhile, toast theĀ nuts and seedsĀ by dry frying (without oil) in a small frying pan until golden, around 2-4 minutes.
STEP 6
To serve, drizzle or scatter the toasted nuts and seeds over the wild garlic lasagne, divide between serving bowls and enjoy!
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Super Green Cheats Lasagne With Courgette, Butter Beans, Miso Bechamel, Toasted Nuts & Seeds
Super Green Cheats Lasagne With Courgette, Butter Beans, Miso Bechamel, Toasted Nuts & Seeds
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Preheat your oven to 220Ā°C / 200Ā°C fan and take out a large casserole dish or an oven-proof deep pan, along with a blender or a large mixing bowl and a stick blender. Don't worry if you don't have a blender as we will provide an alternative method below.
STEP 2
Place your casserole dish or ovenproof pan over medium-high heat and drizzle in some olive oil. Slice theĀ courgetteĀ into 0.5cm rounds, add to the pan, and sautĆ© until they are softened and lightly browned.
STEP 3
In the meantime, add theĀ super green lasagneĀ sauceĀ andĀ baby spinachĀ into a blender, and blend until the sauce is smooth and vibrant green. Alternatively, you can use a mixing bowl and a stick blender for this process. We deliver the sauce and spinach separately for better flavour and colour.
If you don't have a blender, you can alternatively wilt the spinach in the sauce by gently heating in a small saucepan for a few minutes.
Once theĀ courgettesĀ have softened a little, pour the sauce into the pan along with 50ml of water (double the measurement for a four person portion size), and theĀ butter beansĀ (including the water). Give everything a good mix and cook until it's lightly bubbling, around 3 minutes.
STEP 4
Break theĀ lasagne sheetsĀ into 3-4 pieces each and add them to the simmeringĀ super green lasagneĀ sauce.Ā Stir well to ensure the lasagne sheets are separated and evenly distributed in the sauce, then place the dish in the pre-heated oven and bake for 10 minutes.
Remove the lasagne from the oven, pour over theĀ miso bechamelĀ and return it to the oven for another 15-20 minutes or until the bechamel is a little thicker. If you have time, leave the lasagne to rest for 5 minutes before serving so itās easier to cut and serve.
STEP 5
Meanwhile, toast theĀ nuts and seedsĀ by dry frying (without oil) in a small frying pan until golden, around 2-4 minutes.
STEP 6
To serve, drizzle or scatter the toasted nuts and seeds over the wild garlic lasagne, divide between serving bowls and enjoy!
Product Information
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Description
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Preheat your oven to 220Ā°C / 200Ā°C fan and take out a large casserole dish or an oven-proof deep pan, along with a blender or a large mixing bowl and a stick blender. Don't worry if you don't have a blender as we will provide an alternative method below.
STEP 2
Place your casserole dish or ovenproof pan over medium-high heat and drizzle in some olive oil. Slice theĀ courgetteĀ into 0.5cm rounds, add to the pan, and sautĆ© until they are softened and lightly browned.
STEP 3
In the meantime, add theĀ super green lasagneĀ sauceĀ andĀ baby spinachĀ into a blender, and blend until the sauce is smooth and vibrant green. Alternatively, you can use a mixing bowl and a stick blender for this process. We deliver the sauce and spinach separately for better flavour and colour.
If you don't have a blender, you can alternatively wilt the spinach in the sauce by gently heating in a small saucepan for a few minutes.
Once theĀ courgettesĀ have softened a little, pour the sauce into the pan along with 50ml of water (double the measurement for a four person portion size), and theĀ butter beansĀ (including the water). Give everything a good mix and cook until it's lightly bubbling, around 3 minutes.
STEP 4
Break theĀ lasagne sheetsĀ into 3-4 pieces each and add them to the simmeringĀ super green lasagneĀ sauce.Ā Stir well to ensure the lasagne sheets are separated and evenly distributed in the sauce, then place the dish in the pre-heated oven and bake for 10 minutes.
Remove the lasagne from the oven, pour over theĀ miso bechamelĀ and return it to the oven for another 15-20 minutes or until the bechamel is a little thicker. If you have time, leave the lasagne to rest for 5 minutes before serving so itās easier to cut and serve.
STEP 5
Meanwhile, toast theĀ nuts and seedsĀ by dry frying (without oil) in a small frying pan until golden, around 2-4 minutes.
STEP 6
To serve, drizzle or scatter the toasted nuts and seeds over the wild garlic lasagne, divide between serving bowls and enjoy!