Vic’s Vegan Green Lasagne Recipe

I thought we would mix up this months recipe blog,  rather than a guest vegan business (normal service will resume next month!), I am sharing with you my own Vegan Green Lasagne recipe which is one of my favourite things to make! I absolutely love green vegetables especially broccoli and asparagus and I always fill my freezer with asparagus when its locally in season otherwise it has a high carbon footprint sadly.

This lasagne is based on a recipe by Jamie Oliver which I have veganised and amended a little to make it even more super tasty! To me this dish is perfect at any time of year; with a blend of mint and lemon with the cream based green vegetable filling that is so fresh, clean and tasty! This is definitely one of my favourite dishes to cook and I am sure any of my friends and family who have tried it would agree as it always gets a great response!

Enjoy making this dish lovelies, please tag us in any pictures!

Vic x

Ingredients

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.