Serves 4 I Prep 20 mins I Cook 45 minns
INGREDIENTS
• 500g (171/20z) mushrooms, sliced
• 2 courgettes, sliced
• 2 shallots, finely chopped
• 1 garlic clove, crushed
• 4 tbsp olive oil
• 320g (111/40z) cherry tomatoes, halved
• a few sprigs of parsley
• pinch of salt and pepper
• 1 tsp mixed dried herbs
• 50g (13/4oz) flour
• 750m1(25%fl oz) unsweetened soya milk
• pinch of nutmeg
• 12 egg-free lasagne sheets
METHOD:
Preheat the oven to 200°C/Gas Mark 6. Sauté the chopped shallots, crushed garlic and sliced mushrooms in 1 tbsp of olive oil. After 5 minutes, add the sliced courgette, 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.
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 soya milk. Stir and bring to a simmer. Allow it to simmer until the desired thickness is achieved. Season with freshly ground pepper, salt and nutmeg.
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.
Place the baking dish in the preheated oven and bake for 40-45 minutes. Sprinkle over the mixed herbs and serve.
Per serving:
Calories: 440
Protein: 7.3g
Fat: 14.8g
Saturates: 2.1g
Salt: 0.2g
Sugar: 6g
