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Week 38 - green lasagne + garlic focaccia bread

Updated: May 22, 2021

A 3-5 cheese lasagne with peas, spinach and edamame beans served with easy garlic focaccia pizza breads.

A healthier option to use silken tofu instead of ricotta cheese to reduce some of the saturated fat in this dish without impairing the flavour.


100g vegetarian parmesan/parmigiano

30g strong cheddar + extra for topping

1 ball of mozzarella (~150g)

250-300g ricotta or silken tofu

800ml milk

40g butter/margarine

2 leeks

100g spinach/kale

Peas (2 big handfuls)

150g edamame beans

Handful walnuts

Handful pumpkin seeds

Lasagne sheets

270g plain flour

1 sachet of fast action yeast

Herbs & spices: Smoked paprika, lots of garlic puree (this one is delicious) or 5 garlic cloves sliced, green chillies, Knorr stock pot, small bunch of mint & parsley, dried green herbs (eg. mixed, italian mix)


100g smoked mozzerella

1tbsp mustard (wholegrain)

Bag of leaves for a side salad

Garlic granules

Selection of our delicious lasagnes with focaccia garlic breads prepared by the foodies in this week's class


Slice 2 cloves of garlic and add to a small frying pan with a 6tbsp of olive oil and put on a low heat · Slice 3 more cloves of garlic, set aside · slice leeks into coins · defrost peas

Prep the focaccia

Measure our 100ml of warm water (100F-120F), set aside

In a large bowl put:

  • 200g flour

  • 1tsp yeast

  • 1/2tsp sugar

  • 1/2tsp salt (opposite side to yeast)

  • 1/2tsp garlic granules (next to the salt)

Make a well in the flour and pour in two tablespoons of the infused oil (put the rest back on the low heat).

Slowly pour in 3/4 of the warm water and stir with a spoon to incorporate everything. You are going for a dough that sticks together but doesn't stick to your hands.

You may not need all the water.

Kneed for 3-5 mins and the put back in the bowl, pour on 3tbsp of the remaining warm oil onto the dough - squidge it in with your finger tips, cover and set the bowl somewhere warm.

Put a big knob of butter into the garlic pan and turn off the heat - leave this until when you serve.

Lasagne layers

Layer 1 - leeks

Over a medium heat, gently cook the leeks in butter for 10 mins then add 2 sliced garlic cloves, sliced chillies, the peas, edamame beans, the chopped mint and parsley. Mix well and take off the heat.

Layer 2 - bechamel

Make the bechamel sauce by mixing 40g butter and 70g flour on a medium heat for 5 mins with a whisk.

Then whisk in half of the milk (~400ml) to start plus 1tbsp mustard and 2-3tsp smokey paprika and a stock cube/pot. Add more milk to get a smooth viscosity like a thick yoghurt.

Finally, melt in 60g parmesan, 30g cheddar and set aside.

Layer 3 - ricotta and spinach

To a blender add:

  • The ricotta/silken tofu

  • Handful of walnuts

  • Handful of pumpkin seeds

  • 200g green leaves (spinach/kale)

  • 1 clove of sliced garlic

  • Glug of olive oil

Blend to a thick paste then mix in 40g of parmesan and black pepper, set aside.

Put the oven on to 180°.

Layer up

In an ovenproof dish (approx. 30cm x 20cm) layer up:

  1. 1/4 bechamel sauce

  2. Pasta sheets

  3. 1/4 bechamel, 1/2 the green leek mixture, 1/2 mozzarella torn over the leek layer

  4. Pasta sheets

  5. All the ricotta/tofu layer

  6. Pasta

  7. 1/4 bechamel, 1/2 the green leek mixture, 1/2 mozzarella torn over the leek layer

  8. Pasta sheets

  9. 1/4 bechamel sauce

Pop in the oven, uncovered for 40 minutes.

Focaccia finishing

In an oven dish approx. 20cm x 20cm, place your dough and gently stretch to fill the dish.

Poke in the garlic cloves from your frying pan into the dough. Leave the butter in the pan until later. Drizzle any remaining oil from the bowl over the dough, crack some sea salt over the dough, cover and put back somewhere warm while the lasagne cooks.

40 minutes after you put the lasagne in the, remove and top with smokey mozzarella (optional) and cheddar. Put back in oven for 5 mins.

Cook focaccia

As soon as the lasagne is out, put your oven up to its hottest temperature. Put in your focaccia bread for two minutes then turn the temperature down to 200° (do not open the oven).

After 7 minutes in total, quickly peek into the oven to check the bread - it should be lightly browned.

Depending on your oven, this will take between 7-12 minutes to cook.

Just before serving, pour over the remaining butter in the frying pan (warmed).

Serve hot and delicious, maybe with a side salad.

Beautiful meals from @shans_scran and @vanda89vandi

Tag us on Instagram if you use any of these recipes and we'll add you to our story! @cookwithkelly

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