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Green lasagne with kale pesto
50 m active | 1 h 20 m total
Nutrition facts per serving:
  • Energy in kcal about 1365
  • Fat about 53g
  • Carbohydrates about 150g
  • Protein about 59g
This is needed
This is needed for 4 people
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
  • 500 g green lasagne sheets
  • One greased ovenproof dish (holding approx. 2.5 l).
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And that's how it's done
And that's how it's done
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.
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.