One-pan Green Lasagne
  1. Preheat the Oven: 200ºC.

  2. Sauté the Base: Melt butter + olive oil. Sweat leeks for 5 mins, then add asparagus (no tips) + fry for 10 mins until sweet.

  3. The Béchamel: Stir in flour + mustard. Slowly whisk in almond milk into a loose sauce. Simmer for 3 mins.

  4. The Mash: Stir in peas, thyme, 40g of each cheese + asparagus tips. Lightly squash the peas with a fork.

  5. Assemble: Snap in chickpea pasta sheets. Mix well, pulling a few sheets to the top for that professional texture.

  6. The Finish: Top with crushed almonds + remaining cheese. Drizzle with olive oil + bake for 25 mins until bubbling.

Course🍽️Main Course

Diets🥕Vegetarian🌾Gluten-free...

Category🍝Lasagna

Cuisine🇮🇹Italian

Occasions🍲Comfort Food📆Everyday

Season🌸Spring

DifficultyMedium ⏰ 45m

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