Veggie Lasagne

You will need

500g mushrooms
2 courgettes
2 shallots, finely chopped
1 clove garlic, crushed
4 tbsp of olive oil
320g cherry tomatoes, halved
A few sprigs of parsley
Pinch of salt and pepper
Mixed dried herbs
50g of flour
750ml of Alpro Soya Unsweetened
Pinch of nutmeg
12 dried lasagne sheets


1. Preheat the oven to 200°C. Start by slicing the mushrooms, courgettes, shallots and garlic. Sauté the finely chopped shallots, crushed garlic and sliced mushrooms in 1 tbsp of olive oil. After 5 minutes, add the sliced courgette, halved cherry tomatoes and the chopped parsley and allow to cook for 3 minutes. Season with freshly ground pepper, salt and the mix of dried herbs.

2. For the béchamel sauce, heat the rest of the olive oil in a saucepan and sprinkle in the flour while stirring continuously until the mixture becomes smooth. Let it cool and then gradually pour in the Alpro Soya Unsweetened. Stir and bring to a simmer. Allow it to simmer until the desired thickness is achieved. Season with freshly ground pepper, salt and nutmeg.

3. Cover a greased baking dish with a layer of lasagne sheets. Create the lasagne by alternating the lasagne sheets, vegetable mixture and béchamel sauce. Repeat until the baking dish is full and finish with a layer of béchamel sauce.

4. Place the baking dish in the preheated oven and bake for 40 to 45 minutes. Sprinkle over the mixed herbs and serve. A delicious dish that will certainly impress your friends.

Recipe courtesy of Alpro