Συσκευές & Αξεσουάρ
Vegan Mushroom and Spinach Lasagne
Προετοιμασία 40 λεπτ.
Σύνολο 2ωρ. 15 λεπτ.
6 portions
Υλικά
Pesto
-
extra virgin olive oil110 g
-
nutritional yeast flakes40 g
-
flaked almonds30 g
-
fresh basil leaves20 g
-
lemon freshly squeezed juice only½
-
garlic cloves2
-
fine sea salt plus extra to taste½ tsp
-
ground black pepper to taste
Tofu Ricotta
-
garlic cloves2
-
firm tofu drained, broken in pieces395 g
-
olive oil20 g
-
water20 g
-
lemon freshly squeezed juice only½
-
nutritional yeast flakes2 Tbsp
-
fine sea salt¼ tsp
Mushroom and Spinach Filling
-
olive oil10 g
-
portobello mushrooms, cut in pieceschestnut mushrooms thinly sliced450 g
-
fresh baby spinach250 g
-
fine sea salt1 pinch
Marinara Sauce
-
garlic cloves2
-
onions quartered100 g
-
carrots cut in pieces100 g
-
olive oil10 g
-
dried thyme1 ½ tsp
-
chilli flakes (προαιρετικό πεδίο)1 pinch
-
caster sugar1 pinch
-
fine sea salt½ tsp
-
ground black pepper1 pinch
-
tinned chopped tomatoes800 g
Assembly
-
dried lasagne pasta sheets (see tip)12
Βαθμός δυσκολίας
μέτρια
Διατροφή ανά 1 portion
Πρωτεΐνη
29.5 g
Θερμίδες
2336 kJ /
557 kcal
Λιπαρά
20 g
Υδατάνθρακες
58 g
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