Veggie Lasagne
Main
Oven dishes
Soya
Vegetarian
Pasta dishes
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500g mushrooms
2 courgettes
1 tbsp olive oil
2 shallots, finely chopped
1 clove garlic, crushed
24 to 28 cherry tomatoes, halved
Handful fresh parsley, finely choppedn
1 tsp mixed herbs
Salt & pepper
50g hard margarine or oil e.g. olive, sunflower
50g plain flour
600ml of Alpro Soya Unsweetened alternative to milk
150g grated cheese
12 Lasagne sheets
Ingredients
500g mushrooms
2 courgettes
1 tbsp olive oil
2 shallots, finely chopped
1 clove garlic, crushed
24 to 28 cherry tomatoes, halved
Handful fresh parsley, finely choppedn
1 tsp mixed herbs
Salt & pepper
50g hard margarine or oil e.g. olive, sunflower
50g plain flour
600ml of Alpro Soya Unsweetened alternative to milk
150g grated cheese
12 Lasagne sheets
Preparation
1
Lay aside the lasagne sheets and the mozzarella.
2
Cut the shallot, leek and garlic in small cubes. Thinly slice the zucchini lengthwise.
3
Add the Alpro Soy cuisine and Alpro Soya Unsweetened Drink and season with sea salt, pepper, tarragon, nutmeg and lime to your personal taste.
4
Sprinkle the remaining mozzarella over it and bake in a preheated oven at 180 degrees on the middle rack for about 30 minutes.
5
A delicious meal for the whole family!
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