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Green Lasagna

October 25, 2014


Green Lasagnas are wicked, ever since the success of my awesome chicken pesto lasagna I have been loving pretty coloured lasagnas that ooze incredible smells and “vibrancy” in my kitchen.   This recipe is for a vegetarian lasagna but tuna can be added as part of the first base, although this lasagna is super filling and can hold its own as a crowd pleaser.  I love the creamy four cheese sauce with the pesto it is a brilliant combo, plus the sweetness of the homemade tomato sauce is also gorgeous.  Smiles all round with this recipe.  Serve with a light salad.

This recipe was adapted from Good Housekeeping Cook’s Year (Ebury Press, 1995).



1 tbsp vegetable oil, 1 large onion, 2 crushed garlic cloves, 300g spinach, 2 large leeks, 300g four cheese sauce,  250g green pesto, 300g chopped tomatoes, 2 tsps sugar, 1 tbsp tomato puree, salt and pepper, 2 tsps ground cumin, 500g grated cheddar cheese, 200g mozarella, green lasagna sheets.


1. In a large frying pan heat up the oil on a medium/ high heat.
2. Fry the onion, garlic, spinach and leeks until softened.
3. In a large bowl mix the cheese sauce and pesto with the vegetables.
4. Set aside and in a medium saucepan heat up the tomatoes, sugar, puree, salt and pepper and cumin.
5. Heat thoroughly and season to taste.
6. Start cooking the lasagna sheets.
7. Mix the two cheese together and then start layering.
8. Start with the green mixture than layer the sheets.
9. Spread on the sauce and half the cheese.
10. Repeat this process and finish with a cheese layer.
11. Bake in the oven for 40 minutes at 180 degrees C.
12. When hot and bubbling leave to cool for 10 minutes before serving.


From → Main Meals

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