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Vegan Lasagne

Vegan Lasagne

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Best made in spring when the vegetables are young and tender this vegan lasagne combines fresh green asparagus spears with spinach and baby marrow complimented with a bechamel sauce made using almond milk.

Preparation time


450 g spinach leaves, chopped
500 g green asparagus
3 small baby marrow
1 small stick leek
1 tomato
25 g soft margarine
30 g flour
500 ml almond milk
salt, pepper, ground nutmeg to taste, (optional)
1 tbsp vegetable oil
1 Knorr Naturally Tasty Lasagne Recipe mix
9 lasagne sheets

Preparation method

Preheat oven to 200°C.
Lightly peel the lower third of each asparagus spear and cut off the hard ends.
Cut the spears into pieces then blanch them in boiling water for 3 minutes and strain.
To make the bechamel sauce melt the margarine in a small pot then whisk in the flour and allow to lightly cook.
Whisk in the almond milk and cook until thickened then remove from the heat and season with salt, pepper and a pinch of nutmeg.
Heat oil in a pan and fry the baby marrows and leeks for 3 – 5 minutes then remove.
Add 400 ml water to the pan then stir in the contents of the sachet of KNORR Naturally Tasty Lasagne.
Stir in the spinach and cook for 1 minute.
Place some of the spinach sauce into the base of a baking dish and place three lasagne sheets on top.
Spread the remaining spinach sauce on top and add another 3 lasagne sheets.
Top with the asparagus, baby marrows and leeks and half of the bechamel sauce then top with tomato slices.
Finish off with the remaining three lasagne sheets and bake in the oven for 25 – 30 minutes covered for the first 15 minutes.

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