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 Béchamel:

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:

Add olive oil to a medium-low heat pan, add chopped onion and sauté until golden, then add the frozen peas and spinach – cook for 4-5 minutes
When the peas have thawed, add the pesto, some leaves of basil & salt/pepper
For the béchamel, mix all ingredients in a blender, add milk and olive oil gradually (until you get the desired texture)
Dip your Konjac lasagna sheets for 1 min in hot water, then dry
Build your lasagna: layer of bechamel, lasagna sheets, pesto mix, bechamel… when none left end with a layer of goats cheese
Place in oven for 10 mins (grilling option)
Decorate with basil leaves