Super Greens Lasagne Recipe

This Super Greens Lasagne is a nutrient-packed, greener take on the classic Italian comfort dish. It delivers 2 portions of veggies per serving, contains 20g of protein, and is under 500 calories, making it a wholesome, balanced meal.

Prepared in just 15 minutes and cooked in 1 hour, this dish is the perfect choice for a comforting dinner or when meal prepping for the week ahead.

A rich filling of kale, spinach, courgette, broccoli, and leeks is layered between lasagne sheets, topped with a light yet indulgent cheese sauce made from light soft cheese, cheddar, and mozzarella.

This dish is the perfect way to sneak extra greens into your diet in a tasty way.

Serves: 4

Prep time: 15 mins

Cook time: 1 hour

INGREDIENTS:

Filling:

• 1 tbsp extra virgin olive oil
• 1 onion, finely diced
• 2 leeks, thinly sliced
• 2 garlic cloves, crushed
• 1 courgette, diced
• 75g kale or cavelo nero
• 1 head of broccoli, diced into small florets
• 75g baby spinach
• 1 vegetable stock cube
• 30g fresh basil, finely sliced
• ½ lemon, zested
• 6 dried lasagne sheets
• 1 tbsp parmesan
• Salt and pepper, to taste

Cheese sauce:

• 100g light soft cheese
• ½ tsp dried basil
• ½ tsp dried parsley
• Salt and pepper, to taste
• 80g light mature cheddar cheese, grated
• 80g light mozzarella cheese, grated

To serve:

• 4 x small mixed leaf side and tomato side salads

METHOD

1. Preheat oven to 200c.

2. Add 1 tbsp olive oil to a deep dish pan, add onion and leeks and sauté for 5 minutes, until starting to soften.

3. Add garlic and fry off for a further minute.

4. Add courgette and fry off for 2-3 minutes until starting to colour.

5. Add kale and broccoli then top with 150ml of boiling water to allow the greens to steam.

6. Crumble in the vegetable stock cube and leave to steam for 6-8 minutes, stirring regularly.

7. Add spinach, basil and lemon zest and stir until the spinach wilts. Whilst the greens come together, make the cheese sauce.

8. Add soft cheese, basil and parsley to a bowl and season to taste.

9. To an ovenproof baking dish, add a couple of spoonfuls of the greens.

10. Top with lasagne sheets in a single layer (enough to cover the greens), snapping them if needed.

11. Then add a couple of spoonfuls of the cheese mixture and spread across the lasagne sheets.

12. Sprinkle over half of the cheddar and mozzarella, then repeat.

13. Finally, sprinkle over parmesan and season with a good grind of black pepper.

14. Cover loosely with tin foil and bake in the oven for 25 minutes, remove the tin foil then bake for a further 10-15 minutes until golden brown and crunchy on the top.

15. Leave to rest for 5 minutes, just enough time to plate up a side salad. Serve and enjoy.

For an easy food prep store in the fridge for up to 3 days, or pop into the freezer once cooled for up to 1 month.

Want to see more healthy pasta recipes? Take a look here!