Thanks to Co-op for providing this delicious recipe. Find the recipe and buy the ingredients here
What to do
- Heat 1 tbsp of the oil in a frying pan over a high heat
- In a food processor, whizz the onion, mushrooms, celery, carrot and 1 garlic clove until finely chopped
- Fry for 12-15 mins, stirring occasionally, until golden
- Stir in the wine, then cook for a further 2-3 mins, until the liquid has been absorbed
- Add the chopped tomatoes, along with 200ml water
- Season, bring to a boil, then reduce the heat and simmer for 30 mins.
To make the sauce:
- Melt the spread in a saucepan over a medium heat, add the flour, stir until smooth, then cook for 1 minute
- Gradually add the almond drink, stirring continuously
- Bring to the boil, then simmer for 5 mins, until thickened
- Add the vegan cheese alternative and season. Preheat the oven to 200°C/fan 180°C/Gas 6
- Cook the lasagne sheets in a large pan of boiling water for 7 mins
- Drain well and separate the sheets
- Spoon a little of the mushroom mixture and sauce into the centre of each sheet of pasta, then roll it from the shortest side into a tube and cut in half widthways
- Arrange the rolls in a round dish, 20cm in diameter (a cake tin works well here)
- Repeat to use up the remaining lasagne and filling, and most of the sauce
- Spoon the rest of the sauce over the top of the rolls, then bake in the oven for 30 mins, until golden
- Whizz together the torn bread and remaining garlic clove until you have fine crumbs
- Heat the rest of the olive oil in a small saucepan over a medium-high heat and fry the breadcrumbs for 3-5 mins, stirring frequently, until golden
- Remove from the heat and stir through the parsley
- Once the lasagne rolls are cooked, sprinkle the crispy breadcrumbs over the top before serving
What you will need
- 2 tbsp Co-op olive oil
- 1 small onion, halved
- 250g chestnut mushrooms
- 1 celery stick, roughly chopped
- 1 carrot, cut into chunks
- 2 garlic cloves
- 100ml vegan red wine (we used Co-op South African red wine)
- 400g can Co-op Italian chopped tomatoes
- 30g dairy free spread
- 30g Co-op plain flour
- 500ml almond drink
- 50g vegan cheese alternative, grated
- 16 Co-op lasagne sheets
- 30g Co-op farmhouse white loaf, torn
- ½ x 25g pack flat leaf parsley, finely chopped