Spring green lasagne

Spring green lasagne

Kenko Kitchen
10 mins
Cooking time
45 mins
Elisa Watson

This recipe is a twist on normal lasagne and is packed with beautiful green vegetables. There is no meat in sight, nor cheese, nor gluten. It is as healthy as it is delicious, and is a great way to trick even the fussiest kids (or adults) into eating green vegetables!


Quantity Ingredient
4 french shallots, diced
2 tablespoons plant-based oil
3 garlic cloves, crushed
1 teaspoon salt
1 tablespoon capers
1 quantity Cashew ‘goat’s’ cheese
250ml coconut cream
250ml low-sodium vegetable stock
1 lemon, zested
1/2 lemon, juiced
25g mint, chopped
15g basil, chopped
7g flat-leaf parsley, chopped
80g peas
95g broad beans
1 bunch asparagus, chopped
1 bunch broccolini, chopped
2 kale leaves, chopped
250g gluten-free lasagne sheets


  1. Cook the shallots in the plant-based oil in a large saucepan over medium heat for 5 minutes. Add the garlic, salt and capers and cook for another 2 minutes. Add the ‘goat’s’ cheese, coconut cream, vegetable stock and lemon zest and juice. Once the mixture begins to thicken, after about 5 minutes, add the mint, basil and parsley. Remove from the heat and keep warm.
  2. While the sauce is thickening, steam the peas, broad beans, asparagus and broccolini for 5 minutes. In the last minute add the chopped kale and immediately remove from the heat.
  3. Preheat the oven to 180°C.
  4. In a lasagne dish, begin by spreading a small spoonful of sauce over the bottom of the dish, top with lasagne sheets then add a good serving of the steamed vegetables. Top with more sauce and another layer of lasagne sheets. Repeat this 2–3 times or until out of mixture. Spoon sauce onto the top lasagne sheet and bake in the oven for 20–30 minutes or until the mixture is bubbling and the top is crisp.
  5. Serve with a salad or on its own!
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