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Vegan Mushroom and Spinach Lasagne

Vegan Mushroom and Spinach Lasagne
4.5 100 評分
準備 40 分
總時間 2小時 15 分
6 portions
免費註冊

食材

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 (非必選)
    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

難易度

中等

營養價值 每 1 portion

蛋白質 29.5 g
卡路里 2336 kJ / 557 kcal
脂肪 20 g
碳水化合物 58 g

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