Green Spread Lasagna

Green Spread Lasagna

1 tray

  • Lasagne sheets
  • 1 zucchini
  • 2 cups of spinach, frozen
  • 4 tbsp of olive oil
  • 2 onions
  • 4 cloves of garlic
  • 1 lemon, both zest and juice
  • Salt & pepper to taste
  • 1 tbsp of Vegetable stock

"Bechamel Sauce"

  • 2 tubs (300g) of Stockeld Spread
  • Salt & Pepper to taste
  • 1 ½ cups of water
  • 1 tsp ground nutmeg
  • Handful of fresh thyme
  • A squeeze of agave syrup for sweetness
  • 3 tbsp of vegan butter


  • Turn the oven to 200 C. 
  • Roughly chop onions and fry them in a generous amount of olive oil.
  • Shred zucchini and add it to the pan along with finely chopped cloves of garlic.
  • Fry for 5-10 mins and add lemon zest and lemon juice, frozen spinach and a pinch of salt & pepper.
  • For the sauce, heat up a small pot over medium heat with olive oil, spread, veggie stock and spices. Bring to a simmer and thin it out with water. 
  • Pour the sauce into the greens and mix.
  • Time for layering! Alternate sauce and lasagne sheets until the baking tray is filled and top it all off with vegan butter.
  • Bake in the oven for 40 mins or until golden brown.   

Enjoy!

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