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A Vegetarian Lasagne Recipe From Off Carte

by: Well Made Clothes Staff | 2 weeks ago | Features

Spring is officially in the air now, which means we are dreaming of long days at the beach and dinners with our mates (if restrictions allow). It also means that we're trying to freshen things up by getting our daily dose of greens. 

Enter Off Carte's vegetarian lasagne. ICYMI, Off Carte is the recipe exchange community that was founded by Joel Mevissen of Westmont Pickles and our very own Rosie Dalton. On Instagram, Off Carte shares easy DIY recipes from chefs, designers and everyone in between. Including a special weekly recipe that they have been sharing especially for us at Well Made Clothes.

This week it is their green lasagne! Here's how.



1. Follow our recipe for homemade pasta dough and cut it into sheets for lasagne

2. Preheat your oven to 180 degrees C

3. Prepare your green veggies (we like to use leek, kale, asparagus, zucchini) and sautée with some onion, garlic and a splash of white wine

4. Make your bechamel – whisk melted butter with flour over low heat, slowly adding milk to reach a creamy consistency. You can use plant-based butter and milk alternatives here, to make the dish vegan

5. Layer your lasagne in an oiled Pyrex dish, in the following order: pasta, greens, bechamel

6. Finish on a layer of bechamel and top with a generous helping of finely grated parmesan cheese (or vegan soy cheese)

7. Bake in the oven for about 40 or until golden brown on the top

8. Rest for 10 to allow your lasagne to set

For more cooking inspiration, join the Off Carte Recipe Exchange

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