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Leek, red pepper and cashew vegetarian lasagne

16 March 2018

Sports nutritionist Dr Sarah Schenker shares her recipe for a high-calcium vegetarian lasagne.

Leek, red pepper and cashew nut lasagne
Leek, red pepper and cashew nut lasagne

Cooking time

50-60 minutes




  • 850ml semi-skimmed milk
  • 50g olive oil spread
  • 50g plain flour
  • 1 bay leaf
  • 60g grated Italian-style hard cheese (Parmesan is not vegetarian, but alternatives are widely available)
  • 1 tbsp olive oil
  • 3 leeks sliced
  • 3 red peppers cubed
  • 300g ricotta
  • 12 lasagne sheets (ready to cook)
  • 50g cashew nuts, roughly chopped
  • 1/2 tsp of nutmeg powder
  • 100g grated mozzarella
  • Salt and freshly ground black pepper


Preheat the oven to 180°C /Gas Mark 4.

Place the milk, olive oil spread, flour and bay leaf in a saucepan, season, and whisk together over a medium heat continually until it comes to simmering point and has thickened. Turn the heat down to its lowest possible setting and allow the sauce to cook gently for 5 minutes. Then, stir in most (50g) of the Parmesan, remove the pan from the heat and discard the bay leaf.

Heat the olive oil in a large frying pan, add the leeks and red peppers and cook until softened (approximately 5 minutes). Transfer into a large bowl and stir in the ricotta and cashew nuts. Season with black pepper and a pinch of salt.

Assemble the lasagne by spreading one-quarter of the sauce into the bottom of the dish, then one-third of the leek mixture and place sheets of lasagne on top of this. Repeat the whole process, this time adding one-third of the grated Mozzarella, then the lasagne sheets. Repeat again, finishing with a layer of pasta, the rest of the sauce and the remaining parmesan and mozzarella.

Bake for 50-60 minutes until the top is golden and bubbling.

Our thanks to British Leeks for supplying this recipe

Visit our vegetarian recipe section for more meat-free meal ideas, or try one of our other pasta recipes, including vegetarian courgette caponata and smoked tofu and watercress cannelloni.


The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.