This lovely vegetarian lasagne has a bit of a twist, featuring an almond milk bechamel sauce with a pinch of nutmeg, and all topped off with some lemon zest.

Mushroom and Silverbeet Lasagne


  • 2 bunches silverbeet, ribs removed, chopped
  • ¼ cup (60ml) extra virgin olive oil
  • Small brown onion, thinly sliced
  • 2 garlic cloves, finely chopped
  • 300g mushrooms, roughly chopped
  • bunch flat-leaf parsley, leaves chopped
  • 250g lasagne sheets
  • Finely grated zest of ½ lemon to serve

Almond Milk Bechamel

  • 80ml extra virgin olive oil
  • 1/3 cup plain flour
  • 750ml almond milk
  • 1 pinch ground nutmeg


Preheat oven to 200°C. Bring a saucepan of salted water to the boil, add silverbeet and blanch for 1 minute, then plunge into an ice bath to preserve colour. Drain and set aside.

Heat oil in a frypan over medium heat. Cook onion for 1 minute. Add garlic and cook 1 minute. Add mushroom and cook 10-12 minutes until soft. Add silverbeet. Season, then add herbs and set aside.

Boil a large pot of salted water, then blanch the lasagne sheets for 1 minute. Remove and place sheets onto a clean tea towel, not touching so they don’t stick.

For the bechamel, in a saucepan, heat oil over medium-low heat. Add flour and cook 1-2 minutes to form a paste. Gradually add almond milk, whisking. Season with salt and bring to a simmer. Cook for 2-3 minutes or until sauce starts to thicken. Remove from heat, and stir in nutmeg. Season.

Grease an oven dish with olive oil. Add one layer of lasagne sheets, then cover with half the mushroom mixture. Add another layer of pasta, then half the bechamel. Repeat, ending with bechamel. Grind over black pepper, cover with foil and bake 30-35 minutes.

Serve with lemon zest.

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