ONE-PAN GREEN LASAGNE. Stop making lasagne that leaves you feeling heavy + inflamed. I’ve spent 20 years as a professional Chef + Nutrition Specialist perfecting this One-Pan Green Lasagne to hit your protein goals without the pasta bloat. This is my “Abundance” approach to comfort food - grain-free, plant-forward, + designed to fuel your recovery rather than slow you down. No compromise on the “YUM” factor. THE INGREDIENTS 1 leek, sliced 500g asparagus, chopped (tips reserved) 1/4 teaspoon white pepper 1/2 teaspoon Celtic sea salt 2 heaped tablespoon organic cassava flour 2 tsp English mustard powder 800ml full fat pure almond milk 600g frozen peas 1/2 tsp fresh thyme 80g organic grass-fed sharp cheese 80g organic grass-fed parmesan 250g dried organic chickpea lasagne sheets 50g almond flakes 50g organic grass-fed butter extra virgin olive oil THE METHOD Preheat the Oven: 200ºC. Sauté the Base: Melt butter + olive oil. Sweat leeks for 5 mins, then add asparagus (no tips) + fry for 10 mins until sweet. The Béchamel: Stir in flour + mustard. Slowly whisk in almond milk into a loose sauce. Simmer for 3 mins. The Mash: Stir in peas, thyme, 40g of each cheese + asparagus tips. Lightly squash the peas with a fork. Assemble: Snap in chickpea pasta sheets. Mix well, pulling a few sheets to the top for that professional texture. The Finish: Top with crushed almonds + remaining cheese. Drizzle with olive oil + bake for 25 mins until bubbling. CHEF’S TIP: Serve this with a massive raw green salad tossed in raw organic apple cider vinegar - the enzymes help break down the plant proteins + ensure your digestion stays as light as this meal. SAVE this for a high-protein reward that loves you back. - @chefclairesharrynroberto