Courgette Ribbon Lasagne - Veganuary

Name: Courgette Ribbon Lasagne - Veganuary
Ingredients: Make a Béchamel sauce by making a roux with equal quantities of flour and Olive oil (we like Morgenster) – so 1 ½ tablespoons and 1 ½ tablespoons of plain flour; Once your roux has formed – slowly add two cups of warm Almond Milk – keep stirring until you have a nice thick bechamel; To flavour the bechamel – season generously with Salt (we like Oryx Salt), 1 teaspoon of finely chopped Thyme and 1 clove of fresh garlic crushed; 1 x cup Toasted Cashew nuts – Finely chopped – not ground – as you want a crunch in your lasagne; 1 x cup of peas (fresh) – blanched; 4 large courgette, cut into large strips using a potato peeler and drained on paper towels

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Try this Courgette Ribbon Lasagne Recipe, it allows you to enjoy shopping for fresh and local ingredients and finally sitting down and savouring that dish and sharing it with family and friends. For...

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Ingredients

Make a Béchamel sauce by making a roux with equal quantities of flour and Olive oil (we like Morgenster) – so 1 ½ tablespoons and 1 ½ tablespoons of plain flour
Once your roux has formed – slowly add two cups of warm Almond Milk – keep stirring until you have a nice thick bechamel
To flavour the bechamel – season generously with Salt (we like Oryx Salt), 1 teaspoon of finely chopped Thyme and 1 clove of fresh garlic crushed
1 x cup Toasted Cashew nuts – Finely chopped – not ground – as you want a crunch in your lasagne
1 x cup of peas (fresh) – blanched
4 large courgette, cut into large strips using a potato peeler and drained on paper towels