Green lasagne with kale pesto

Total time: 1hr 20m
Preparation Time: 50m

For 4 people


Lauren  - laurencariscooks

Nutritional Information

Contains 1365 Kcal, 59g Protein, 150g Carbohydrates, 53g Fat


  • Cashew parmesan
  • 70 g cashew nuts
  • 0.25 tsp sea salt
  • 2 tbsp nutritional yeast
  • 0.25 tsp garlic powder
  • Kale pesto
  • 85 g pine nuts
  • 85 g cashew nuts
  • 85 g washed, prepared kale
  • 3 garlic clove
  • 0.75 dl olive oil
  • 2 tbsp water
  • 1 lemons, use only the juice
  • 0.5 tsp sea salt
  • Lentil ragout
  • 400 g lentils
  • 2 litres water, boiling
  • 1 onions, finely chopped
  • 1 tsp salt
  • 2 garlic clove, finely chopped
  • 1 tbsp olive oil
  • 100 g mixed mushrooms, cut into pieces
  • 2 tins chopped tomatoes (each approx. 400 g)
  • a little pepper
  • Lasagne
  • 500 g green lasagne sheets
  • Utensils
  • One greased ovenproof dish (holding approx. 2.5 l).

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  • Cashew parmesan

    Place all of the ingredients in a blender and puree until smooth, cover and set aside.
  • Kale pesto

    Puree the nuts, garlic and kale in a blender. Turn the blender to a low setting, continue to puree while gradually adding the oil. Add the lemon juice, salt and water, puree briefly. Cover the pesto and set aside.
  • Lentil ragout

    Cook the lentils (uncovered) in water for approx. 15 mins., drain. Sauté the onion and garlic in oil, add the mushrooms and cook for approx. 3 mins. Add the tomatoes, bring to the boil, simmer for approx. 5 mins. Add the drained lentils, mix everything together, season.
  • Lasagne

    Transfer one third of the lentil ragout to the prepared dish, layer the lasagne sheets, pesto and the remainder of the lentil ragout in the dish, top with the cashew parmesan. Bake for approx. 30 mins. in the centre of an oven preheated to 180°C.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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