Vegan Lasagne
Best made in spring when the vegetables are young and tender this vegan lasagne combines fresh green asparagus spears with spinach and baby marrow complimented with a bechamel sauce made using almond milk.
Feeds
4Person
Preparation time
80Min.
intermediate
Ingredients
- 450 g spinach leaves, chopped
- 500 g green asparagus
- 3 small baby courgettes
- 1 small stick leek
- 1 tomato
- 25 g soft vegan margarine
- 30 g flour
- 500 ml almond milk
- salt, pepper, ground nutmeg to taste, (optional)
- 1 tbsp vegetable oil
- 1 Knorr Dry Cook-In Sauce tomato Base
- 9 lasagne sheets
- 400 ml water
Preparation method
Nutrition
- Vegan
- Vegetarian
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