A good load of vegan lasagne? That's exactly what we've prepared for you today!
Whether you're vegan or not, you'll definitely enjoy this version because it's got everything you need to satisfy not only your cravings but also your body.Thanks to the lentils that form the base of the lasagne, it's the perfect lunch for New Year's and mealprep anytime you're not in a rush but want a filling meal that you can just reheat on a hectic day. 🚀
1 serving contains
- 267 kcal
- 46,7 g carbohydrates
- 19,5 g fats
- 15,3 g protein
Per 6 portions
- 1 tbsp olive oil
- 1 onion
- 3 cloves garlic
- 200 g carrots
- 100 g Portobello mushrooms
- 100 g spinach leaves
- ready-to-eat brown lentil
- ground paprika
- garlic granules
- dried basil
- 425 g tomato puree
- 2 tbsp sugo basilico
- salt
- pepper
- 200 g cashews
- 1 cup water
- 2 tsp apple cider vinegar
- 1 tsp dijon mustard
- 1/2 lemon juice
- salt
- pepper
- lasagne pasta
- nutritional yeast
Instructions
-
-
Season the vegetables with sweet paprika, dried garlic and basil. Mix everything well and pour in the tomato puree. Add 2 tablespoons of vegan pesto for a fuller flavor and stir.
-
Next, add the brown pre‑cooked lentils, 2 handfuls of spinach leaves and simmer until the carrots are soft. Finally, season the vegetable mixture with salt and pepper.
-
The next step is to prepare the "béchamel". Throw the cashew nuts into a blender, pour water, add apple cider vinegar, juice of half a lemon, pepper, salt and mix into a smooth cream.
-
Prepare a baking dish. Spread the bottom with a little vegetable mixture. Place the lasagne slices on top, followed by the vegan "béchamel", then the vegetable mixture again and the lasagne slices, and keep doing this until you run out of pasta. There should be a vegetable mixture on top.
-
Bake the lasagne in a preheated oven for about 30 minutes at 180 °C. After 15 minutes, pour a little water over the lasagne. After baking, remove from the oven and leave to rest for a while.
-
Serve sprinkled with delicatessen yeast.
So good taste!
