Summer Watercress & Asparagus Lasagne Recipe

Summer Watercress & Asparagus Lasagne Recipe


Serve immediately after being cooked. Refrigerate for 2 days maximum.
Vegan Vegetarian Dairy Free
Recipe by

This Vegan recipe incorporates the amazing watercress and lovely baked whole asparagus fronds to complete a very special lasagne. With added protein from two powerful vegan protein powders, lots of exquisite tastes from ground nutmeg and garlic and tons of vegetables; Vegan lasagne has never looked so good or more appetising.


  • 1 x bunch thin Asparagus
  • 1 x large Leek
  • 2 x large Courgettes
  • 1 x cup Cashew Nuts (150g) (soaked if you don’t have a power blender)
  • 1 x tsp ground Black Pepper
  • 1 x tsp Sea Salt
  • ¼ x tsp ground Nutmeg
  • ¼ x tsp Onion Powder
  • 2 x tbsp Rice Protein Powder
  • A few drops truffle oil (optional)
  • 1 x bunch Watercress
  • 1 x large clove Garlic
  • 1 x tbsp Chia Protein Powder
  • 500g Dried Egg-free Lasagne Sheets (gluten free if necessary)
  • 3 x cups (2 x 400g cans) Ratatouille
  • 2 x cups Tomato Pasta Sauce or Herbed Passata
  • 2 x Large Tomatoes

  • Sharpe Knife
  • Chopping Board
  • Grill Pan
  • High Speed / Power Blender
  • Large rectangular Baking Dish
  • Oven

  1. Heat a dry grill pan over a medium high heat. Prepare the Vegetables - Slice the Courgette from top to bottom in 1/2 cm strips. Halve the Leek from top to bottom, wash well and then cut into 4 chunks.
  2. Holding the Asparagus at each end, bend the stem which will break off the tough, woody ends.
  3. Add the Vegetables, in batches to the hot pan to slightly char then set aside.
  4. Add 2/3 cup Cashews, half the Salt and Pepper, Nutmeg, Onion Powder, Rice Protein Powder, 2 cups of filtered water and the T0ruffle Oil (if using) to the jug of a high speed blender and blend until very smooth and creamy. Pour into a jug and set aside.
  5. Then, without need to clean the blender, add the Watercress, Garlic, 1/3 cup Cashews, 1 cup filtered water, half the Salt and Pepper and the Chia Protein Powder to the jug and blend until completely smooth.
  6. Preheat the oven to 180’C/350’F and take a large rectangular baking dish. Layer the Lasagne, Watercress Cream, Lasagne, Half the Ratatouille, Half the Vegetables, Watercress Cream, then repeat saving 4 or 5 Asparagus tips to one side. Then a final layer of Lasagne sheets, the Passata and the Truffle Cream.
  7. Top with the sliced Tomatoes and reserved Asparagus, sprinkle with Salt and Pepper and bake for 30-40 minutes until golden and the lasagne gives to a knife.

Of course, because this Lasagne is already loaded with vegetables this recipe is great for an evening meal and will sustain you with many vitamins and minerals. As well as making you feel full and satisfied this recipe has an added boost of protein from the Chia Seed Protein Powder and Rice Protein Powder. These two significantly raise the bar of this Vegan Lasagne giving whomever eats it more energy and power. Watercress is incredibly high in calcium, beta-carotene and Vitamin A. Gram for gram, watercress contains more vitamin C than oranges, more calcium than milk, more iron than spinach, and more folate than bananas. The Asparagus is similar in its worthiness being loaded with vitamins A, C, E and K, folate and fibre. The bottom line is that this vegan lasagne recipe is a fantastic main meal with zero cholesterol that is very healthy just as it is.

2 June 2015 - 11:45am