Veggie lasagna

A veggie lasagna with Alpro Soya Original that will seduce even sworn carnivores

4 portions


"12 sheets of lasagna

2 zucchinis

500g of mushrooms

24 to 28 cherry tomatoes, cut in two

2 finely chopped shallots

1 clove of crushed garlic

a few sprigs of parsley

50g of flour

30g of olive oil or Alpro Margarine for Baking and Frying

750ml of Alpro Soya Original

2 tablespoons of olive oil or Alpro Baking and Frying

Provencal herbs


pepper and salt"

Made with


"1. Preheat the oven to 200°C. Slice the mushrooms and zucchini. Saute the shallots, garlic and mushrooms in 1 tablespoon of olive oil. After 5 minutes, add the zucchini, halved cherry tomatoes and the chopped parsley and allow to simmer for 3 minutes. Season with freshly ground pepper, salt and the herbs.
2. For the bechamel sauce, heat 30g of olive oil in a saucepan and sprinkle in the flour while stirring continuously until you obtain a smooth mixture. Let it cool and then gradually pour in the Alpro Soya Drink Original. 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 lasagna sheets. Layer the lasagna by alternating the vegetable sauce, lasagna sheets, bechamel sauce, lasagna sheets, vegetable sauce and so on. Repeat until the baking dish is full and finish with a layer of bechamel sauce.
4. Place the baking dish in the preheated oven and bake for 40 to 45 minutes. Sprinkle over the parsley and serve. A delicious dish that will certainly impress your friends. "

  • Lactose free


Top of the lasagne with 3 tablespoons breadcrumbs to give it a nice brown colour and crunch. Feta cheese is also a nice alternative for cheese on the lasagna.