Courgette Ribbon Lasagne Recipe | Veganuary

Name: Courgette Ribbon Lasagne Recipe | Veganuary
Total time: 60 min
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, local ingredients and to savour the dish.

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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