Green Lasagne with peas, spinach & mozzarella




45 minutes prep, +45 min oven time
Green Lasagne with peas, spinach & mozzarella

TIP: You can make the lasagne 1 day ahead up to the point before it goes into the lasagne.  Keep it covered in the fridge until you need to cook it, then bring up to room temperature.  Bake for 45min.


  • 2 leeks (+- 500g)
  • 3 cloves of garlic
  • 50g butter
  • 60g wholemeal flour or GF flour (eg buckwheat)
  • 600 ml milk or dairy free alternative (eg, oat or almond)
  • 15g of fresh basil leaves
  • 2 tbsp of dried Italian herbs
  • 2 1/2 tbsp of olive oil
  • 400g spinach
  • 300g frozen peas
  • 9 lasagne sheets (wholewheat or gluten free version)
  • 125g mozzarella
  • ovendish (20 x 30cm)


  1. Preheat the oven to 180 °C. Meanwhile, cut 1cm from the bottom of the leeks. Halve the leeks lengthwise and rinse under cold running water. Cut 1 leek into thin half rings and the rest into 4 cm pieces. Finely chop the garlic cloves.
  2. Melt the butter in a saucepan over medium heat. Fry the chopped leek rings for 4 min. Add the garlic and fry for a further 1 min. Mix in the flour and cook over a low heat for 3 min keep stirring. On a low heat, add the milk in small amounts, stirring with a whisk. Do not add the next amount until the previous one has been absorbed. Keep stirring until you get a bechamel sauce, this takes about 5 min.
  3. Keep 1 sprig of basil for garnishing. Cut the rest of the basil leaves into thin strips and finely chop the stems. Stir the chopped basil through the Béchamel sauce and season with ¾ of the Italian herbs, pepper and salt.
  4. In the meantime, heat 2 tbsp of the olive oil in a frying pan and fry the rest of the leeks for 5 min over a medium heat. Add the spinach and frozen garden peas and fry for a further 10 min until the spinach has shrunk.
  5. Grease the oven dish with the remaining oil. Cover the bottom with a little bechamel sauce. Spread ⅓ of the lasagne sheets over this, ⅓ of the vegetable mixture and ⅓ of the rest of the béchamel sauce. Repeat 2 more times and finish with a thin layer of bechamel sauce.
  6. Slice the mozzarella and divide over the lasagne. Garnish with the rest of the Italian herbs. Bake in the middle of the oven for approx. 45 min. If necessary, cover with aluminium foil if the lasagne becomes too dark. Remove the lasagne from the oven and garnish with the remaining basil leaves.