Vegan honeycomb lasagne
https://www.coop.co.uk/recipes/vegan-honeycomb-lasagne
This vegan take on lasagne is inventive and delicious
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Feeds
6
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Ready in
2 hours
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 67g
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Ingredients
- 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
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Few basil leaves, to garnish
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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
Method
- Bring a large pan of water to the boil.
- Cook the lasagne sheets for 5-6 mins, until just pliable — do this in batches to stop them sticking together
- 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
- Heat 1 tbsp olive oil in a large nonstick frying pan over a medium heat
- Fry the onion, leek, grated courgette and mushrooms for 5-6 mins, until beginning to soften. Sprinkle in the rosemary and season
- Take the pan off the heat and stir through the spinach, until wilted. Set aside to cool slightly
- For the sauce, put all the ingredients, apart from the cheese alternative and the spinach, into a saucepan
- Cook over a medium heat until thickened and bubbling, whisking vigorously all the time
- Once thickened, stir through the cheese alternative until melted
- Add the spinach and stir until wilted
- Take off the heat and blitz with a handheld blender
- Stir a third of the sauce through the veg until well coated
- Preheat the oven to 200°C/fan 180°C/gas 6
- 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
- To assemble the rolls, lay a sheet of pasta on a chopping board.
- Place 2 courgette ribbons and 1 heaped tbsp of the veg mixture at one end of the sheet, then roll up into a tube
- Stand the roll upright against the side of the prepared dish. Repeat for the rest of the lasagne rolls, fitting them together snugly
- Spoon the remaining third of the sauce over the top of the rolls
- Bake for 35-45 mins, until dark golden and crisp on the top. Serve garnished with the basil leaves
