Spring Lasagne with Almond Bechamel
Rich, zesty & green. Our Spring Lasagne is a creamy & delicious meal for these early days of the new season.
One of the more labour intensive dishes we make!
We start by making a creamy almond bechamel by soaking blanched almonds overnight, then pureeing to make a rich almond cream. We combine it with an olive oil roux, then add white wine and lemon zest.
Then we sautee leeks, garlic and onion, and combine with green garden peas.
Then we alternate layers of peas & leeks, zesty bechamel, and garlicky spinach.
Finally, we top with pumpkin seeds, and rosemary bread crumbs.
Delicious on its own or enjoy with a small side salad.
Our Spring Lasagne with Almond Bechamel comes in a 1.4kg size, which is suitable for 4 generous serves with sides.
Ingredients & Allergens
Lasagne Sheets, Leeks, Onion, Peas, Spinach, Mint, Flour, Almonds, Olive Oil, Nutritional Yeast, White Wine, Bread Crumbs, Parsley, Thyme, Pumpkin Seeds, Rosemary, Lemon Zest, Garlic, Salt
Allergens: ALMONDS, WHEAT, ALCOHOL
Allergen statement: Whilst all of our food is made with entirely plant-based ingredients, using equipment used only for plant-based food, our kitchen facilities are shared with other businesses. As such, at this time, we cannot guarantee our food is allergen free. That includes: gluten, wheat, fish, shellfish, peanuts, milk, egg and sesame seeds. We apologise to all of our friends with severe allergies. For further information, please feel free to contact us at firstname.lastname@example.org
Cook from frozen. Remove compostable bag & place in compost where possible, or return to the Plant Kitchen team when they deliver your next order.
Preheat oven to 180°C. Cover with aluminium foil. Bake for 60 minutes, until piping hot. Remove foil and bake for another 10 minutes until golden.