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Sun-dried Tomato Pesto Lasagne; Limoncello Sorbet
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Ingredients
Limoncello Sorbet
- 200 g caster sugar
- 425 g water
- 115 g limoncello (vegan)
- 170 g lemon juice
Lasagne
- 350 g aubergine, cut in pieces (5 cm)
- 300 g courgettes, cut in pieces (5 cm)
- 300 g red peppers, cut in pieces (5 cm)
- 2 Tbsp olive oil, plus 10 g
- 3 tsp fine sea salt
- 1 tsp ground black pepper, plus 1 pinch
- 4 garlic cloves
- 150 g onions, quartered
- 1000 g passata
- 40 g fresh basil leaves, torn in pieces
- ½ tsp caster sugar
- 180 g extra virgin olive oil
- 45 g pine nuts
- 180 g sun-dried tomatoes
- 15 g nutritional yeast flakes
- 1 Tbsp lemon juice
- 1 pinch dried chilli flakes
- 500 g soya milk (unsweetened)
- 50 g plain flour
- 50 g dairy-free spread
- ¼ tsp ground nutmeg
- ½ tsp Dijon mustard
- 9 dried lasagne pasta sheets
- Nutrition
- per 1 portion
- Calories
- 3907 kJ / 934 kcal
- Protein
- 18 g
- Carbohydrates
- 113 g
- Fat
- 47 g
- Saturated Fat
- 7 g
- Fibre
- 12 g
- Sodium
- 1323 mg
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