Step-by-Step Instructions

1. Preheat oven and prepare equipment

   2 min

   Preheat your oven to 220°C / 200°C fan and take out a large casserole dish or an oven-proof deep pan, along with a blender or a large mixing bowl and a stick blender. Don't worry if you don't have a blender as we will provide an alternative method below.

   Equipment: oven, casserole dish, blender, mixing bowl, stick blender
   Temperature: 220°C

2. Slice and sauté courgette

   6 min

   Place your casserole dish or ovenproof pan over medium-high heat and drizzle in some olive oil. Slice the courgette into 0.5cm rounds, add to the pan, and sauté until they are softened and lightly browned.

   Equipment: casserole dish, stove

3. Blend sauce and simmer with beans

   7 min

   In the meantime, add the super green lasagne sauce and baby spinach into a blender, and blend until the sauce is smooth and vibrant green. Alternatively, you can use a mixing bowl and a stick blender for this process. We deliver the sauce and spinach separately for better flavour and colour. If you don't have a blender, you can alternatively wilt the spinach in the sauce by gently heating in a small saucepan for a few minutes. Once the courgettes have softened a little, pour the sauce into the pan along with 50ml of water (double the measurement for a four person portion size), and the butter beans (including the water). Give everything a good mix and cook until it's lightly bubbling, around 3 minutes.

   Equipment: blender, mixing bowl, stick blender, casserole dish, stove

4. Assemble and bake lasagne

   33 min

   Break the lasagne sheets into 3-4 pieces each and add them to the simmering super green lasagne sauce , a few sheets at a time, stir well to ensure the lasagne sheets are separated and evenly distributed in the sauce, then place the dish in the pre-heated oven and bake for 10 minutes. Remove the lasagne from the oven, pour over the miso bechamel and return it to the oven for another 15-20 minutes or until the bechamel is a little thicker. If you have time, leave the lasagne to rest for 5 minutes before serving so it’s easier to cut and serve.

   Equipment: oven, casserole dish
   Temperature: 220°C

5. Toast nuts and seeds

   3 min

   Meanwhile, toast the nuts & seeds by dry frying (without oil) in a small frying pan until golden, around 2-4 minutes.

   Equipment: small frying pan, stove

6. Garnish and serve lasagne

   2 min

   To serve, drizzle or scatter the toasted nuts & seeds over the wild garlic lasagne , divide between serving bowls and enjoy!

   Equipment: serving bowls