Ad: This is a sponsored post
I’m not sure I’ve met anyone who doesn’t like lasagne, but let’s face it – it can be a bit of a chore to make. Two pots bubbling on the stove, one with a creamy béchamel and the other with a rich, tomato-ey ragù, then all that layering, breaking the lasagne sheets into the right shape, then baking. It is absolutely always worth the wait, but sometimes I just can’t quite find the motivation.
So here’s something a bit different – a no-chop, no-saucepan, lazy-
boy -person’s lasagne.
The secret? Frozen ingredients, simply microwaved, blitzed into a sauce or smashed with a fork, then layered and topped with a crunchy garlic bread topping.
I can’t pretend this is quite as rich, or as creamy as a ‘proper’ lasagne, with both sauces simmered lovingly on the stove until they are thick, rich and glossy, but if you’re in the mood for homemade lasagne but not for all the chopping and faffing, this is definitely worth a go.
Frozen vegetables are such a handy thing to have on standby, and I find them particularly good in this sort of dish where they are ingredients rather than served on their own. In this context you really can’t tell the difference from fresh veg, (in fact they are often fresher and therefore more nutritious than a cauliflower that’s been lurking at the back of the fridge for a week!), but there is no wastage, and no chopping or peeling required.
You might remember my little Kale Pesto & Cauliflower Picnic Pies, which were a collaboration with Iceland for their #PowerofFrozen campaign. This lazy lasagne is another recipe to add to the growing collection of bloggers’ recipes celebrating the value for money, convenience, quality and choice of their range of frozen foods.
The Ultimate Lazy Veggie Lasagne
For the creamy cauliflower sauce:
- 500 g frozen cauliflower florets
- 75 g frozen diced onions
- 300 ml soya, nut or dairy milk according to your preferences
- 1 tsp 'lazy' garlic
- 1 tbsp mustard
- 1 tbsp plain flour
- 1/2 tsp salt
For the broccoli kale & tomato layer:
- 500 g frozen broccoli florets
- 125 g frozen curly kale
- 100 g frozen diced onions
- 350 ml passata
- 9 lasagne sheets
For the garlic bread topping:
- 1 slice bread
- 2 tbsp nuts or seeds (I used pine nuts and sunflower seeds, but any will do - cashews, pumpkin seeds, hazelnuts, walnuts, or unsalted peanuts would all work well too)
- 1 tsp 'lazy' garlic
- 1 tbsp frozen parsley
- 1 tbsp extra virgin olive oil
- For the creamy cauliflower sauce, take a large microwaveable bowl, tip in the cauliflower florets and diced onions, cover and microwave on full power for 8-9 minutes until the florets are tender.
- Pour into a blender or food processor, (or just use a hand-blender in the bowl), add the milk, garlic, mustard, flour and salt, and blitz to a smooth sauce. Taste and adjust seasoning as required. Set aside.
- For the broccoli & kale layer: take a second large, microwaveable bowl and tip in the broccoli, kale and diced onions. Add 2 tbsp water, cover and microwave on full power for 9-10 minutes until the broccoli is tender. Drain through a sieve or colander, squeezing out as much moisture as possible with a fork, then mash the florets into small pieces (or use a sharp knife to break them up a bit).
- For the garlic bread crust: toast the slice of bread. In a mini chopper, blender or food processor, blitz the toast, nuts/seeds, garlic, parsley and olive oil together to form crumbs.
- Preheat the oven to 180°C / 350°F / Gas Mark 4.
- To layer the lasagne: tip half of the broccoli & kale mixture into the bottom of an ovenproof dish, then pour over half the passata. Sprinkle with salt and black pepper, then cover with a layer of lasagne sheets.
- Continue by spreading over half of the cauliflower sauce, followed by another layer of lasagne sheets. Repeat with a further layer of broccoli/kale, passata, salt and pepper, lasagne sheets, then the remaining cauliflower sauce. Scatter over the garlic bread crumbs, then bake for 25-30 minutes until golden brown and cooked through.
Don’t forget to pin the recipe for later, or to share with friends → → → → →
There are plenty of similarly quick and easy recipes in my new book, ‘Vegan in 15‘*. Hop over to Amazon for a look. Thanks for your support!
And if you haven’t yet signed up, you can get a monthly roundup of all my recipes and giveaways delivered to your inbox absolutely free – just click here to subscribe to The Veg Space monthly newsletter.
For more #PowerofFrozen recipes, take a look at:
- Kate’s Spaghetti with Kale, Chilli, Asparagus & Lemon from Veggie Desserts
- Nayna’s Vegetables in Tao Pan Sauce with Garlic Rice from Simply Food
- Helen’s Easy Mixed Berry & Apple Pot Pies from Fuss Free Flavours
- Choclette’s Green Vegetable Galette from Tin & Thyme