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Vegan honeycomb lasagne

Vegan honeycomb lasagne


This vegan take on lasagne is inventive and delicious

  • Feeds 6 Feeds 6
  • Ready in 2 hours

Each serving contains

  • Energy
    1730kj 407kcal
  • Fat
    Low 14%
  • Saturates
    Low 16%
  • Sugar
    Low 9%
  • Salt
    Low 8%

% of adult’s reference intake | Carbohydrates per serving : 67g

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Big Bag Option


  • 23-25 Co-op lasagne sheets
  • 1 tbsp Co-op olive oil, plus extra for greasing
  • 1 onion, finely chopped
  • 2 leeks, chopped
  • 2 courgettes, 1 grated, 1 shaved
  • into ribbons using a vegetable peeler
  • 200g chestnut mushrooms, chopped
  • ½ tsp dried rosemary
  • 125g bag Co-op baby spinach, roughly chopped
  • Few basil leaves, to garnish

  • For the sauce

  • 500ml unsweetened oat or almond drink
  • 40g dairy-free spread
  • 40g Co-op plain white flour
  • ½ tsp ground nutmeg
  • 50g dairy-free cheese alternative, grated
  • 125g bag Co-op baby spinach


  1. Bring a large pan of water to the boil.
  2. Cook the lasagne sheets for 5-6 mins, until just pliable — do this in batches to stop them sticking together
  3. Carefully lift each sheet out of the water and drape it over the edge of a colander, brushing with a little oil to stop it sticking
  4. Heat 1 tbsp olive oil in a large nonstick frying pan over a medium heat
  5. Fry the onion, leek, grated courgette and mushrooms for 5-6 mins, until beginning to soften. Sprinkle in the rosemary and season
  6. Take the pan off the heat and stir through the spinach, until wilted. Set aside to cool slightly
  7. For the sauce, put all the ingredients, apart from the cheese alternative and the spinach, into a saucepan
  8. Cook over a medium heat until thickened and bubbling, whisking vigorously all the time
  9. Once thickened, stir through the cheese alternative until melted
  10. Add the spinach and stir until wilted
  11. Take off the heat and blitz with a handheld blender
  12. Stir a third of the sauce through the veg until well coated
  13. Preheat the oven to 200°C/fan 180°C/gas 6
  14. Grease a high-sided round 20cm baking dish or cake tin with olive oil, and spread about a third of the sauce across the bottom
  15. To assemble the rolls, lay a sheet of pasta on a chopping board.
  16. Place 2 courgette ribbons and 1 heaped tbsp of the veg mixture at one end of the sheet, then roll up into a tube
  17. Stand the roll upright against the side of the prepared dish. Repeat for the rest of the lasagne rolls, fitting them together snugly
  18. Spoon the remaining third of the sauce over the top of the rolls
  19. Bake for 35-45 mins, until dark golden and crisp on the top. Serve garnished with the basil leaves

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