Courgette Leek Mushroom & Pine Kernel Lasagne

by Primal Plate


2 tbsp organic cold-pressed virgin olive oil
450g organic leeks, very finely chopped
250g organic mushrooms, very finely chopped
250g organic mushrooms, finely sliced
40g organic pine kernels
3 tbsp fresh organic marjoram leaves, finely chopped (if you can’t find marjoram use 2 tbsp oregano leaves instead)
1 tbsp organic tamari soy sauce
¼ tsp freshly grated organic nutmeg
sea salt and black pepper
2 large organic courgettes (or 3 medium plump ones), ends cut off and sliced lengthways into 3mm slices (best done on a mandolin)
Topping: 4 tbsp pine kernels

Ingredients - for the pine kernel sauce
40g organic grass-fed butter
100g organic ground almonds
150ml organic double cream
450ml freshly filtered water
100g organic pine kernels
sea salt and black pepper


Pre-heat the oven to 200℃ / 400℉ / Gas mark 6

Heat the oil in a large sauté pan and cook the leeks covered over a medium-low heat for 10 minutes. Add the sliced and chopped mushrooms, the pine kernels, tamari and marjoram and cook uncovered over a medium-high heat for a further 5-6 minutes, or until the liquid released by the mushrooms has evaporated. Remove the pan from the heat and season with the nutmeg, sea salt and black pepper. Set aside whilst you prepare the pine kernel sauce.

To make the pine kernel sauce: Dilute the cream with the filtered water by mixing the two together in a glass measuring jug. Melt the butter in a large saucepan over a medium heat and then stir in the ground almonds to make a ‘roux’. Gradually add half the diluted cream to the roux, stirring constantly as you go until the mixture comes together and is free of lumps. Tip the mixture into a blender, then add the rest of the diluted cream and the pine kernels and whizz everything together until you have a smooth, creamy white sauce. Tip the contents of the blender back into the saucepan, return the pan to the heat and bring to a gentle boil stirring continuously until the sauce thickens - this may take a while. If the sauce seems too thick, add an extra tablespoon of filtered water to thin it out slightly. Remove the pan from the heat and season with salt and black pepper.

To assemble the lasagne: Place a layer of the mushroom, leek and pine nut mixture in the base of a deep, square or rectangular oven-proof dish. Top with a layer of courgette slices to cover completely, and then add a little of the sauce. Repeat these layers twice more, leaving enough sauce to finish with a thick layer. Sprinkle the surface with 4 tbsps of pine kernels. Bake for 40 minutes until golden brown and tender. Bring the dish to the table and serve with a crisp green and/or tomato and basil salad.

Great vegetables & you can fine tune your vegbox to suit. Eating more seasonally & organic, so much better for the environment. Weekly newsletter helps understand organic farming & I’m happy supporting a local farmer.

— Nancy, Bradwell on Sea

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