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Veggie Open Lasagne

20 Minute Veggie Open Lasagne. Cheese heaven and on the table in 20 minutes - yes please!

Serves: 2 (easily doubled) Time: 20 minutes



  • 250g Cherry Tomatoes

  • 2 Tablespoons Olive Oil

  • 1 Small Bunch Of Basil

  • 1 Onion, diced

  • 30g Butter

  • 30g Flour

  • 500ml Milk

  • 40g Cheddar Cheese, grated

  • 1 Teaspoon Dried Oregano

  • 100g Greek Feta Cheese

  • 1 Garlic Clove, minced

  • 6 Lasagne Sheets

  • 160g Shredded Kale


  1. Boil a kettle full of water and add to a large pot with a pinch of salt. Then add the lasagne sheets, one at a time drizzling some olive oil in between each sheet to ensure that they don't stick together. Cook for 10-12 minutes until soft.

  2. Heat a large non-stick pan over high heat and add the remaining olive oil. Then add the onion and cook until translucent, add the garlic and oregano and cook until fragrant.

  3. Next add the butter, allow it to melt then add the flour and mix well. Begin to add the milk gradually, stirring until it becomes a thicker sauce. Once the sauce is thick, add the kale and allow it to wilt, crumble over the feta then remove from the heat and set aside.

  4. Meanwhile, combine the basil, tomatoes and remaining oil in a bowl, toss well and season.

  5. Finally drain the lasagne sheets. Divide them between plates, top with the creamy kale and feta sauce, the salad mix and a scattering of cheese on top!


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Rosie ❤️


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