This lasagne verde layers creamy cannellini pesto sauce, leafy greens and tender vegetables for a light yet satisfying meal that’s packed with a variety of plants
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 25 minutes |
| Serves | 4 |
| Cuisine | Italian |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 1172 |
| Fat | 45g |
| Saturates | 14g |
| Protein | 52g |
| Carbs | 148g |
| Sugars | 13g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 200°C, gas mark 6.
Finely chop the leeks. Mince the garlic. Drain and rinse the beans. In a saucepan, heat the olive oil over a medium heat. Add the leeks, minced garlic and spinach. Sauté for 1–2 minutes until fragrant. Add the cannellini beans, vegetable stock, milk, 3 tbsp grated Parmigiano Reggiano, nutmeg, salt and pepper. Simmer for 5–10 minutes until the beans are heated through.
Carefully transfer the bean mixture to a blender. Blitz until smooth and creamy. Stir in the pesto and lemon juice. If needed, add more vegetable stock for the desired consistency.
Remove the stems from the kale and blanch in boiling water for 30 seconds, then drain and set aside. Finely slice the Tenderstem® broccoli. Slice the courgettes into rounds.
In 25cm ovenproof frying pan, spread ¼ of the cannellini sauce mixture. Top with 2–3 sheets of lasagne, a layer of kale, broccoli, courgette rounds, a quarter of the sauce. Repeat this process two times more. On the final layer of lasagne, finish with the cannellini sauce and some sliced courgettes. Sprinkle over the 50g grated Parmigiano Reggiano and 100g grated cheddar. Place in the oven, uncovered, for approx. 20 minutes.
Remove from the oven and serve topped with the pine nuts.
