Veggie Lasagne
Preparation time: 35 minutes
Cooking time: 40 - 45 minutes
Serves: 4
Nutrition: Per serving
Energy
776 Kcal
Fat
16.4g
Saturates
2.8g
Sugars
9.6g
Salt
0.61g
A delicious vegetable lasagne the whole family will enjoy.
Ingredients
500g mushrooms
2 courgettes
1 tbsp olive oil
2 shallots, finely chopped
1 clove garlic, crushed
24 to 28 cherry tomatoes, halved
Half a bunch fresh parsley, finely chopped
1 tsp Herbs de Provence
Salt & pepper
50g vegetable spread e.g. olive, sunflower
50g plain flour
600ml of Alpro Soya Unsweetened alternative to milk
12 sheets of lasagne
A pinch grated nutmeg
Method
Preheat the oven to 200°C/180°C Fan/Gas mark 6.
Slice the mushrooms and courgettes. Sauté the shallots, garlic and mushrooms in 1 tablespoon of olive oil for 5 minutes. Add the sliced courgettes, halved cherry tomatoes and the chopped parsley and allow to simmer for 3 minutes. Add the Herbs de Provence, a pinch of salt and a good pinch of ground pepper.
For the bechamel sauce: Over a medium to high heat, melt the vegetable spread in a saucepan and sprinkle in the flour while stirring continuously for 2-3 minutes until you obtain a smooth mixture and it all comes together. Remove the pan from the heat and pour in a little of the Alpro Soya Unsweetened at time, stirring well after each addition to produce a smooth paste. Once all the Alpro Soya Unsweetened has been incorporated, place the pan back on the heat and bring to a simmer, stirring continuously and allow to simmer and thicken for 1-2 minutes. Stir and bring to a simmer. Allow it to simmer until the desired thickness is achieved. Remove from the heat, add a small pinch of salt, a good pinch of ground pepper and a good pinch of grated nutmeg – stir well.
Assemble the lasagne in your baking dish: cover the base of the baking dish with one third of the vegetables, cover with a layer of lasagne sheets followed by one third of the bechamel sauce. Repeat twice more ending with a layer of bechamel sauce.
Place in the preheated oven and bake for 40 to 45 minutes.