Vegan Mushroom and Spinach Lasagne

Vegan Mushroom and Spinach Lasagne

4.5 100 rating

Prep. 40 min

Total 2 h 15 min

6 portions

Ingredients

Pesto

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

Tofu Ricotta

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

Mushroom and Spinach Filling

olive oil
10 g
chestnut mushrooms thinly sliced
450 g
portobello mushrooms, cut in pieces
fresh baby spinach
250 g
fine sea salt
1 pinch

Marinara Sauce

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

Assembly

dried lasagne pasta sheets (see tip)
12

Difficulty

medium

Nutrition per 1 portion

Protein 29.5 g

Calories 2336 kJ / 557 kcal

Fat 20 g

Carbohydrates 58 g

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