Dairy free mushroom lasagnette with tomato salad

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Dairy free mushroom lasagnette with tomato salad

Woolworths keeps making it easier to go plant-based – look out for the extended dairy-free cheese and nut-milk range. Vegan and preservative free, these cheeses are locally produced and exclusive to Woolies in South Africa.


The range includes a hard cheese, which is sweet and nutty, and perfect for pasta or on its own. Other options include white salad cheese, cheese slices, cheese spread and a Cheddar-flavoured cheese. And if you like plant-based milk alternatives, there’s also two new fresh nut milks to try: almond milk and a mixed nut milk.


To make a lasagnette, cook lasagne sheets according to package instructions. Heat 2 T olive oil in a large pan over a medium heat. Sauté 150 g shimeji mushrooms until slightly caramelised and season to taste. Serve with grated dairy-free hard cheese and cracked green peppercorns. For the tomato salad, slice tomatoes and lettuce, toss in 2 T olive oil, 1 T lemon juice and 1 t red wine vinegar. Season and serve with cubed dairy-free white salad cheese.

Find out more at woolworths.co.za.

TASTE Article by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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