Green veggie lasagne
1 vegetable stock cubecrumbled
Ingredients · Servings 4
- 200-250g baby spinach
- 2 garlic cloves
- 250g mascarpone
- 100g frozen peas
- 1 vegetable stock cube crumbled
- small handful of basil plus extra leaves to garnish
- 100g green pesto (vegetarian, if needed)
- 2 x 400g cans green lentils drained
- 9 dried lasagne sheets
- 250g grated mozzarella
- 250g feta
- green salad to serve (optional)
Method · 2 h 15 min
- Whizz the spinach, garlic, mascarpone, peas, stock cube, basil, pesto, 300ml boiled water and a little seasoning in a blender until smooth.
- Scatter a third of the lentils into your slow cooker. Cover with 3 of the lasagne sheets, breaking them up to fit, if needed. Spoon over a third of the green sauce and scatter over a third of the mozzarella. Crumble over a third of the feta. Repeat the layering twice more.
- Cover and cook the lasagne on high for 2 hrs 30 mins-3 hrs until the pasta is tender. Sprinkle over a few extra basil leaves and serve with a green salad on the side, if you like.
- green saladto serve (optional)
- kcal928
- fat66g
- saturates38g
- carbs41g
- sugars7g
- fibre9g
- protein39g
- salt3.63g
