Creamy Spring Greens Lasagne
A vibrant, one-pan twist on classic lasagne, this creamy green version is fresh, nourishing, and ready in just 20 minutes. Tender pasta cooks directly in a silky spring green sauce with butterbeans and peas for plant-powered protein, then gets topped with a rich cashew cream and crispy breadcrumbs. It’s comforting, bright, and perfect for a quick midweek dinner.
Takes 20 minutes
Serves 4
Ingredients
Base
- 15 ml olive oil 1 tbsp
- 1 medium onion finely chopped
- 1 medium courgette finely sliced
- 400 g cooked butterbeans drained (1 tin, about 2¼ cups)
- 200 g frozen peas 1½ cups
- 150 g lasagne sheets broken into pieces (about 8 sheets / 5 cups pieces)
- 400 ml vegetable stock 1¾ cups
Spring Green Sauce
- 2 cloves garlic or 50g wild garlic ½ cup chopped
- 100 g kale stems removed (4 cups chopped)
- 100 g cashew nuts 1 cup
- 75 ml olive oil ⅓ cup
- 75 ml water ⅓ cup
- Juice of ½ lemon 1½ tbsp
- ¾ tsp salt
Cashew Cream
- 100 g raw cashews ¾ cup
- 200 ml oat milk ¾ cup + 2 tbsp
- 30 ml olive oil 2 tbsp
- Juice of ¼ lime 1 tsp
- 2 g sea salt generous pinch
- Black pepper to taste
To Serve
- 50 g breadcrumbs ½ cup
- Olive oil for drizzling
- Fresh basil or parsley optional
Instructions
Prepare the vegetables
- Peel and finely chop the onion and garlic (if using cloves). Slice the courgette. Drain and rinse the butterbeans.
Blanch the kale
- Bring a saucepan of salted water to the boil (about 1 tbsp salt). Add the kale and simmer gently for 4 minutes. Drain and rinse with cold water.
Make the green sauce
- Blend the cooked kale, garlic or wild garlic, cashews, olive oil, lemon juice, salt, and water until smooth and creamy. Taste and adjust seasoning if needed.
Sauté the vegetables
- Heat the olive oil in a large, deep pan over high heat. Add the onion and cook for 3 minutes, stirring regularly. Add the courgette and cook for 4–5 minutes until softened.
Add pasta and cook
- Stir in the butterbeans, peas, and green sauce. Break the lasagne sheets into bite-sized pieces and mix through, ensuring they don’t stick together. Add the vegetable stock, cover, and simmer over medium heat for about 7 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened.
Make the cashew cream
- Blend the cashews, oat milk, olive oil, lime juice, salt, and black pepper until silky smooth. Add a splash more oat milk if needed to loosen.
Finish and crisp
- Drizzle the cashew cream over the cooked lasagne. Sprinkle with breadcrumbs and drizzle lightly with olive oil. Char lightly with a blowtorch or place under a hot grill for 3–5 minutes until golden and bubbling.
Serve
- Scatter with fresh basil or parsley and serve hot, straight from the pan.