POLOKWANE – For our non-vegan readers, Veganism refers to a person who does not eat or use animal products.
Vegan diets tend to be higher in dietary fibre, magnesium, folic acid, vitamin C, vitamin E, iron and phytochemicals, and lower in dietary energy, saturated fat, cholesterol, long-chain omega-3 fatty acids, vitamin D, calcium, zinc and vitamin B12.
This delicious lasagne can actually be enjoyed by all and is not necessarily only meant for Vegans.
Ingredients
- 450g spinach leaves, chopped
- 500g green asparagus
- 3 small baby marrow
- 1 small stick leek
- 1 tomato
- 25g soft margarine
- 30g flour
- 500ml almond milk
- salt, pepper, ground nutmeg to taste, (optional)
- 1 tbsp vegetable oil
- 1 x KNORR Naturally Tasty Lasagne Recipe Mix
- 9 lasagne sheets
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 Recipe Mix.
- 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.
This recipe was provided by What’s for Dinner.
