This veggie lasagne is perfect for the Summer months and also the perfect way to whip up throughout National Vegetarian Week

Serves: 4
Veggie Lasagne 1


  • 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 and Images Courtesy of Alpro 

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