30-plant lasagne

Name: 30-plant lasagne
Prep time: 25 min
Cook time: 1 h 50 min
Total time: 2 h 15 min
Yield: 10
Ingredients: 200 g packs No.1 Woodland Mushrooms; 2 tbsp extra virgin olive oil, plus extra to drizzle; 2 clove/s garlic, finely sliced; 2 bay leaves; 75 g mixed nuts; 250 g pouch Merchant Gourmet Puy Lentils; 340 g super plant tomato & vegetable pasta sauce* (product available from January 2026); 3 pinch/es Cooks’ Ingredients Super Plant Seasoning* (product available from 31st December); ½ tbsp balsamic vinegar; 385 g pack Cooks’ Ingredients Butternut Squash; 75 g unsalted butter; 100 g plain flour; 800 ml milk; 200 g mature Cheddar, grated; 260 g pack spinach; 300 g pack fresh lasagne sheets; 125 g mozzarella

Veggie lasagne, but not as you know it. We’ve squeezed in 30 different plant varieties – including our 10 Tomato & Chargrilled Veg Sauce and Cook's Ingredients Super Plant Seasoning, each contributing 10. And to top it off, we didn’t skimp on the cheese.

3.5 out of 5 stars(2) Rate this recipe

VegetarianSource of fibreSource of protein20 plant varieties

Serves10
CourseMain meal
Prepare25 mins
Cook1 hr 50 mins
Total time2 hrs 15 mins
Plusresting

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2 x 200g packs No.1 Woodland Mushrooms
2 tbsp extra virgin olive oil, plus extra to drizzle
2 clove/s garlic, finely sliced
2 bay leaves
75g mixed nuts
250g pouch Merchant Gourmet Puy Lentils
3 x 340g super plant tomato & vegetable pasta sauce* (product available from January 2026)
3 pinch/es Cooks’ Ingredients Super Plant Seasoning* (product available from 31st December)
½ tbsp balsamic vinegar
385g pack Cooks’ Ingredients Butternut Squash
75g unsalted butter
100g plain flour
800ml milk
200g mature Cheddar, grated
260g pack spinach
300g pack fresh lasagne sheets
125g mozzarella

Tear any larger mushrooms in half so they are all a uniform size. Heat the oil in a large pan over a medium heat; fry the mushrooms for 5-10 minutes until golden. Add the garlic and bay leaves; fry for 2-3 minutes. Meanwhile, in a food processor, whizz the nuts into a coarse crumb.
Tip the nuts into the pan along with the lentils, pasta sauce, 300ml water, a few twists of the seasoning mix and a pinch of salt. Simmer for 40 minutes, until thickened, then add the vinegar; season.
Meanwhile, prepare the remaining ingredients. Cook the squash according to pack instructions. To make the white sauce, melt the butter in a large pan, then stir in the flour and cook for 2-3 minutes until it looks like wet sand. Take the pan off the heat and gradually whisk in the 30-plant lasagne milk until smooth, then return to a medium heat. Simmer for 5-10 minutes until thick enough to coat the back of a spoon. Stir in the Cheddar until melted, then season. Bring a kettle of water to the boil. Tip the spinach into a colander, then pour over the just-boiled water to wilt.
Heat the oven to 180°C, gas mark 4. Spread ⅓ of the ragù in the base of a 1.5-2 litre baking dish (about 25x30cm). Cover with 2-3 lasagne sheets, then spoon over ⅓ of the white sauce, spreading out evenly. Dot with ½ of the spinach, then repeat. Spread over the final ⅓ of the ragù, the slices of squash, another 2-3 lasagne sheets and the remaining ⅓ of the white sauce. Tear the mozzarella over the top. Drizzle with a little extra oil and bake for 45 minutes-1 hour until the top is golden and the lasagne sheets are tender. Rest for 10 minutes before serving.

Typical values per serving when made using specific products in recipe