Alpro Skinny Lasagne

This normally horrifically calorific treat is loads lighter with Alpro, and if you make it with soya mince, too, it’s even more packed with plant power.

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   First of all make the tomato sauce. Melt the margarine in a saucepan and fry off the onion and garlic. Add the mince (or soya mince) and mushrooms, and fry together, then pour in the tomato sauce, basil and sliced salami, and season with salt and pepper. Simmer on a low heat for at least 15 minutes.
   
   For the béchamel sauce, make a roux by melting the margarine in a saucepan, adding the flour and cooking for a few seconds, stirring well. Pour in the Alpro soya Wholebean milk alternative bit by bit, whisking well as you go to keep the sauce smooth and velvety. Season to taste.
   
   Pre heat your oven to 180°C/355°F/Gas Mark 4 while you assemble the lasagne. Grease an oven dish and begin layering, starting with the tomato sauce. Cover with lasagne sheets, add another layer of tomato sauce and cover again with lasagne sheets.
   
   Thinly slice the mozzarella and spread it over the last layer of pasta, finishing by pouring the béchamel sauce over everything. Top with the grated gruyere cheese and bake in the oven until golden and bubbling round the edges.