Green Vegetable Lasagne

Makes: 6 portions


To prepare the vegan cheese sauce:

  • 2 cups of raw almonds, skin removed
  • 1 cup of filtered water
  • ¼ cup of nutritional yeast
  • 1 clove of garlic, crushed
  • 3 TBSP of fresh lemon juice
  • Herbal salt and black pepper to taste
  • 1-2 TBSP of virgin olive oil

To prepare the white sauce:

  • 6 TBSP of virgin olive oil
  • 5 TBSP of wholemeal spelt flour (or any other wholemeal flour)
  • 4 cups of almond milk
  • Herbal salt and black pepper to taste
  • 1 generous pinch of nutmeg

To prepare the vegetables:

  • 1 TBSP of virgin olive oil
  • 1 brown onion, chopped
  • 2 cloves of garlic, crushed
  • 1 medium head of broccoli, cut into florets
  • 3-4 cups of kale, destemmed and cut into big pieces
  • 3-4 cups of spinach, destemmed
  • 1-2 tsp dried oregano
  • 1-2 tsp of dried or 2-3 TBSP of fresh basil leaves1
  • 1-2 tsp of dried parsley or 2-3 TBSP of fresh parsley
  • Black pepper and herbal salt to taste



  1. Pre-heat your oven to 180 degrees and spray your baking dish lightly with oil.
  2. To make your almond cheese sauce, process your almond and then add the rest of your ingredients. Mix until your cheese sauce creamy and set aside.
  3. To make your vegan white sauce: Heat your olive oil. Add your flour once warm and stir. Add your plant milk, stirring continuously to prevent sauce from burning. Allow sauce to thicken (will thicken once you reached boiling point). Remove from heat and add your spice, salt and pepper. Set aside.
  4. To prepare your vegetables: Sauté your chopped onion and garlic in oil until fragrant.
  5. In the meantime, in a large pan, heat the olive oil and cook onion and garlic until fragrant. Add your broccoli florets and sauté for 1-2 minutes, add your kale and spinach leaves and sauté for another 1-2 minutes or until leaves soft. Add herbs, spices, salt and pepper and set aside.
  6. To assemble your green lasagne: fill the base of your prepared dish with 1/2 of your sautéed vegetables, top with your wholemeal lasagne pasta sheets and then with 1/3 of your white sauce. Repeat one layer of vegetables, pasta sheets and white sauce and top with your vegan cheese sauce. .
  7. Enjoy with a beautiful fresh salad.

2 thoughts on “Green Vegetable Lasagne”

  1. Thank you Ruth, that will be on my plate sooooon. I am curious already now how it will be like on my tongue. Greetings from France, Shivani

  2. Pingback: 12 von 12 im Mai 2022 - Onlinebüro in Frankreich - Shivani Vogt - Frau Selbstbewusst

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