Vegan Mushroom and Spinach Lasagne
TM5 TM6

Vegan Mushroom and Spinach Lasagne

Ingredients

Pesto

  • 110 g extra virgin olive oil
  • 40 g nutritional yeast flakes
  • 30 g flaked almonds
  • 20 g fresh basil leaves
  • ½ lemon, freshly squeezed juice only
  • 2 garlic cloves
  • ½ tsp fine sea salt, plus extra to taste
  • ground black pepper, to taste

Tofu Ricotta

  • 2 garlic cloves
  • 395 g firm tofu, drained, broken in pieces
  • 20 g olive oil
  • 20 g water
  • ½ lemon, freshly squeezed juice only
  • 2 Tbsp nutritional yeast flakes
  • ¼ tsp fine sea salt

Mushroom and Spinach Filling

  • 10 g olive oil
  • 450 g chestnut mushrooms, thinly sliced
  • 250 g fresh baby spinach
  • 1 pinch fine sea salt

Marinara Sauce

  • 2 garlic cloves
  • 100 g onions, quartered
  • 100 g carrots, cut in pieces
  • 10 g olive oil
  • 1 ½ tsp dried thyme
  • 1 pinch chilli flakes (optional)
  • 1 pinch caster sugar
  • ½ tsp fine sea salt
  • 1 pinch ground black pepper
  • 800 g tinned chopped tomatoes

Assembly

  • 12 dried lasagne pasta sheets (see tip)

Nutrition
per 1 portion
Calories
2336 kJ / 557 kcal
Protein
29.5 g
Carbohydrates
58 g
Fat
20 g

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