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Flora Recipes

Veggie Lasagne with Garlic Breadcrumbs


  1. Tip the winter greens and spinach into a colander and pour boiling water over. Tip into a clean dish cloth and squeeze out as much moisture as you can. Mix the mascarpone, parmesan and double cream together and season well.
  2. Heat 2 tbsp of the Flora in a large frying pan, add the onion and a big pinch of salt, fry until soft, around 5 mins. Add the garlic and nutmeg and cook for 2 mins further, then add the squeezed greens, season well. Tip most of the mascarpone mix into the greens, reserving a little for the top of the lasagne. Stir well and set aside. Mix all the ingredients for the breadcrumb topping.
  3. Heat the oven to 180C/160C fan. Put ¼ of the greens mix into the base of 20 x 30cm baking dish. Top with a layer of lasagne sheets then add another ¼ of the mixture. Repeat with the rest of the mixture and lasagne sheets, finishing with a later of lasagne sheets.
  4. Spread the reserved mascarpone and parmesan mix over the top. Scatter with the cheesy breadcrumbs. Bake for 40 mins, until the sauce is bubbling and the pasta has no resistance when you push a skewer through.


~ For the veggie lasagne ~

  • 3 tbsp Flora Original
  • 700g sliced winter greens and spinach
  • 1 onion
  • 2 garlic cloves
  • 1 tsp nutmeg
  • 500g mascarpone, or vegan alternative
  • 150g parmesan, or vegan alternative, plus extra to serve
  • 200ml double cream, or vegan alternative
  • 16 lasagne sheets

~ For the breadcrumbs ~

  • 2 slices of stale bread, blitzed into breadcrumbs
  • 2 tbsp Flora Original, melted
  • 1 garlic clove, crushed
  • 2 tbsp parmesan, or vegan alternative

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