Courgette Lasagne

Courgette Lasagne

INGREDIENTS

  • 50g vegan butter
  • 50g flour
  • 500ml pea m.lk
  • 2 tbsps nutritional yeast
  • Juice 1 lemon
  • 4 large courgettes
  • 3 cloves garlic
  • Vegan lasagne sheets
  • Salt and pepper to taste

 

HOW TO MAKE COURGETTE LASAGNE


1. Fry the slices of garlic and courgette in olive oil over a medium heat until soft.

2. Season to taste with salt and pepper, then mix in the lemon juice. Set aside.

3. Melt the butter in a pan and sieve in flour until the flour is cooked, then add the pea m.lk in batches whilst whisking for a thick sauce.

4. Season the bechamel sauce with nutritional yeast, salt and pepper.

5. Layer the bechamel, cooked courgette, and lasagne sheets until the tray is full, finishing with bechamel.

6. Bake at 180C for 40 minutes until cooked.

Back to blog