- 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 chopped
- 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
Preheat the oven to 200C/180C 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, a pinch of salt and a good pinch of ground pepper.
To make the cheese sauce: Over a medium heat, melt the margarine or oil in a saucepan and sprinkle in the flour while stirring continuously for 2-3 minutes until you obtain a smooth mixture. Pour in the milk a little at a time. Beating well with each addition to produce a smooth mixture. Allow it to simmer until the desired thickness is achieved. Add 100g of the grated cheese and allow the cheese to melt. Remove from the heat, season to taste.
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 cheese sauce. Repeat twice more ending with a layer of cheese sauce. Sprinkle the remaining cheese over the top
Place in the preheated oven and bake for 40 to 45 minutes. Enjoy!