Vic's Vegan Green Lasagne Recipe

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Vic’s Vegan Green Lasagne Recipe

For a delightful change this month, we’re shaking things up in our recipe blog. Instead of featuring a guest vegan business (don’t worry, they’ll be back next month!), I wanted to share one of my all-time favourite recipes with you – my very own Vegan Green Lasagne!

I have an undeniable love for green vegetables, particularly broccoli and asparagus. Whenever asparagus is locally in season, I make sure to stock up my freezer. Sadly, it has a high carbon footprint if not sourced locally.

This incredible lasagne is inspired by a recipe from the talented Jamie Oliver. I’ve taken his creation and veganized it while adding some personal touches to make it even more irresistibly delicious.

In my opinion, this dish is an absolute delight that can be enjoyed at any time of year. The combination of mint and lemon in the creamy green vegetable filling creates a burst of freshness that is incredibly satisfying. It’s simply one of those dishes that I love to cook over and over again, and I have received nothing but rave reviews from friends and family who have had the pleasure of trying it.

I encourage you all to give this recipe a try, my lovelies, and don’t forget to share your culinary masterpieces with us by tagging us in your pictures!

Vic x

Ingredients

For the lasagne

1 bunch of spring onions
6 cloves of garlic
700g asparagus
300g tender stem broccoli
1 big bunch of fresh mint (60g)
300ml vegan single cream
1 lemon
300ml organic vegetable stock
500g lasagne sheets
Vegan Parmesan cheese (I use Green Vie Parveggio)
Olive oil
1/2tsp salt

For the vegan cottage cheese:

Mix 1 396g pack of tofu
1tsp garlic powder
Add 30g of Nutritional Yeast

Method

Preheat oven to 200°C or 180°C for fan assisted ovens /Gas mark 6

Trim and finely slice the spring onions.

Pour a splash of oil into a large frying pan over a high heat, then add the spring onions.

Using a garlic crusher, crush the garlic straight into the pan and toss everything together well.

Line up the asparagus, trim off the woody ends, then finely slice and add the stems to the pan, reserving the tips for later.

Season with sea salt and black pepper, add 1 splash of boiling water and cook for a few minutes, or until softened, stirring occasionally.

Add the broccoli (cut into similar sizes pieces), then pick, roughly chop and add the mint along with the cream. Finely grate in half the lemon zest.

Roughly mash and squash everything in the pan using a fork or a potato masher, then season to perfection with salt and pepper.

Pour in the stock and bring to the boil, then stir in approx. 1/3 of the vegan cottage cheese – the consistency should be creamy and loose.

Place a deep 30cm x 35cm roasting tray on a medium heat. Spoon in a quarter of the veggie mixture to cover the bottom of the tray, then top with a layer of lasagne sheets. Repeat the layers with the rest of the veg and pasta, finishing with a layer of lasagne sheets.

Mix the remaining tub of cottage cheese with 1 splash of water to loosen, then spread evenly over the top of the lasagne.

Toss the reserved asparagus tips in a drizzle of oil, then tip onto the lasagne, pushing everything down with the back of a spoon to compact.

Finish with a drizzle of oil and a generous grating of Parmesan.

Pop into the oven for approx. 35-40 mins until the lasagne is cooked and the asparagus on top is chargrilled.