Soya milk, cannellini beans, nutritional yeast, iodised salt and seeds provide protein, iron and iodine
| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 75 minutes |
| Serves | 6-8 |
| Cuisine | Italian |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 359 |
| Fat | 16.4g |
| Saturates | 1.6g |
| Protein | 14.7g |
| Carbs | 38.7g |
| Sugars | 6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 200°C, gas mark 6. Line a roasting tray with baking paper.
Slice the broccoli florets into 1cm thick rounds, letting the florets on the edges fall off. Slice the courgettes. Toss the broccoli and courgettes in 2 tablespoons of olive oil, 1 teaspoon of salt and pepper. Place in the oven and roast for approx. 10-15 minutes or until tender and slightly crisp.
Remove from the oven and lower the oven temperature to 180°C, gas mark 4.
Finely slice the onion.
Heat the oil in a medium-sized pan. Sauté the onion until golden and tender. Remove from the heat and cool.
In a blender or food processor, combine the onion, sunflower oil, Cennellini beans, ½ teaspoon of sea salt, nutmeg, soya milk and nutritional yeast and blitz until smooth and creamy.
Lightly oil a rectangular baking dish and spread a spoonful of tomato sauce over the bottom. Top with a layer of lasagna sheets. Spoon a thin layer of the white sauce over the sheets. Top with a layer of broccoli and courgette, then a layer of tomato sauce and a layer of parmesan. Repeat the layers until the ingredients are used up, ending with a layer of lasagna sheets topped with tomato sauce, mozzarella and parmesan. Cover the dish tightly with foil and place in the oven. Bake 40 minutes, until the sheets are tender and the mixture is bubbling.
Meanwhile, prepare the seed topping. Line a baking tray with parchment paper. In a medium-sized bowl, combine the seeds, breadcrumbs, paprika and ¼ tablespoon of salt with 1 tablespoon of olive oil. Spread in an even layer over the baking tray and bake for 15-20 minutes or until golden. Remove from the oven and set aside.
Once 40 minutes have passed, uncover the lasagna and bake for a further 10 minutes, until the top begins to brown.
Remove from the heat and allow to sit for 5 minutes before sprinkling with the crunchy seed topping and serving.
