recipe

Konjac spinach lasagna

35 minutes

A rainy Saturday in London calls for a vegetable pesto lasagna- this one is so comforting and easy too!

For the pesto:
  • 50g pine nuts (or sunflower seeds/walnuts)
  • 100 g basil
  • 50g parmesan/pecorino/nutritional yeast
  • 150ml olive oil
  • 1 garlic clove
For the lasagna:
  • 200 gr pesto
  • Small onion
  • 200 gr spinach
  • 250 gr peas (I used frozen)
  • Basil
  • Konjac lasagna sheets
  • Goats Cheese
For the Cauliflower BĂ©chamel:
  • 1/2 cauliflower (cooked at max power for 7 min in microwave)
  • Salt & Pepper
  • Extra Virgin Olive Oil
  • 1 cup milk (I used almond)
  • Pinch of nutmeg
Pesto: Garlic hack: boil for two minutes, then place in cold water to avoid any further cooking. This will reduce the sharpness of the garlic but still give a delicious flavour! Then mix with rest of the pesto ingredients in a food processor, add salt & pepper Lasagna:
  1. Add olive oil to a medium-low heat pan, add chopped onion and sautĂ© until golden, then add the frozen peas and spinach – cook for 4-5 minutes
  2. When the peas have thawed, add the pesto, some leaves of basil & salt/pepper
  3. For the béchamel, mix all ingredients in a blender, add milk and olive oil gradually (until you get the desired texture)
  4. Dip your Konjac lasagna sheets for 1 min in hot water, then dry
  5. Build your lasagna: layer of bechamel, lasagna sheets, pesto mix, bechamel… when none left end with a layer of goats cheese
  6. Place in oven for 10 mins (grilling option)
  7. Decorate with basil leaves