Previous slide Next slide Carousel slide Pause slide movement Resume slide movement
use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
close menu open menu
Click to read more about this recipe
Includes

FREE recipes delivered to your inbox!

Sign up

FREE recipes delivered to your inbox!

Discover the secret to better-for-you baking and cooking. Start getting our newsletter today!

 

Sign Up Now
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.

Lasagna

Be the first to rate this

Has average rating

Total rating count

Rate this
  • 1 hr
  • Prep time15 min
  • ServingsPortions 5
recipe image Lasagna

Ingredients

  • 1 pack ready to cook Lasagna sheets
  • 6 Peppers, (red, yellow, orange), diced
  • 2 Red Onions, diced
  • 2 packs Baby Spinach
  • 400g canned chopped Tomatoes
  • Dairy free Parmesan cheese, grated
  • Salt and Pepper
  • Garlic, diced
  • Dairy Free Becel Plant Butter - Unsalted
  • Panko Bread crumbs
  • Parsley, chopped
Creamy bechamel sauce
  • 1 Shallot, diced
  • 50g Dairy Free Becel Plant Butter - Unsalted
  • 50g Plain Flour
  • 500ml Oat Milk
  • 250ml Cream of Choice
  • Salt and Pepper

Nutritional Guidelines (per serving)

      See Full Nutritional GuidelinesClose

      (Nutrition information is calculated using an ingredient database and should be considered an estimate.)

      Instructions

      1. Preheat your oven to 180 C (fan assisted).
      2. Heat Dairy Free Becel Plant Butter in a large frying pan. Add diced Red Onions and Garlic and fry on a medium heat until soft. Add diced Peppers and fry to release as much moisture as possible. Add tinned chopped Tomatoes and Parsley, season with salt and pepper and set aside.
      3. Sauté the Baby Spinach with 50g Dairy Free Becel Plant Butter, press down to release the water and set aside.
      4. In a small saucepan melt the Dairy Free Becel Plant Butter, add the diced Shallot and stir for about 2 minutes. Slowly add the flour, whisking quickly to fully incorporate the flour with the Dairy Free Becel Plant Butter. Slowly add Oat Milk and whisk to prevent clumping. The sauce will thicken in about 3-5 minutes. Add 250ml Cream of Choice. Season with Salt and Pepper.
      5. Add a little of the Vegetable sauce mix into a Lasagna baking dish.
      6. Add one layer of Lasagna sheets. Add some of the Vegetable sauce mix, Spinach and Bechamel sauce for the next layer, adding cheese to each layer. Top again with Lasagna sheets and repeat until all Vegetable mix and Spinach is used.
      7. Finish with Lasagna sheets and add the remaining Bechamel sauce on top. Sprinkle with cheese. For an extra crispy topping, mix the cheese with the breadcrumbs.
      8. Bake in the oven for 45 minutes or until golden brown.
      9. Leave to set for 10 minutes.
      10. Sprinkle with fresh chopped Parsley and serve.

      How would you rate this recipe?

      Recommended recipes

      All recipes