Green veggie lasagne
Serves 4
Easy
Prep:
Cook:
Use your slow cooker to make this green veg, lentil and pesto lasagne. No pre-cooking is required, as the sauce is simply whizzed together in a blender
Skip to ingredients
Units:
- 200-250g baby spinach
- 2 garlic cloves
- 250g mascarpone
- 100g frozen peas
- 1 vegetable stock cubecrumbled
- small handful of basilplus extra leaves to garnish
- 100g green pesto(vegetarian, if needed)
- 2 x 400g cans green lentilsdrained
- 9 dried lasagne sheets
- 250g grated mozzarella
- 250g feta
- green saladto serve (optional)
Nutrition: Per serving
- kcal928
- fat66g
- saturates38g
- carbs41g
- sugars7g
- fibre9g
- protein39g
- salt3.63g
Method
step 1
Whizz the spinach, garlic, mascarpone, peas, stock cube, basil, pesto, 300ml boiled water and a little seasoning in a blender until smooth.
step 2
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.
step 3
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.
