Perangkat & Aksesori
Resep ini dirancang untuk kombinasi perangkat dan aksesori tertentu. Tanpa pengaturan yang diperlukan ini, kami tidak dapat menjamin hasil yang sukses.
Vegan Mushroom and Spinach Lasagne
Bahan-bahan
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 (opsional)1 pinch
-
caster sugar1 pinch
-
fine sea salt½ tsp
-
ground black pepper1 pinch
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tinned chopped tomatoes800 g
Assembly
-
dried lasagne pasta sheets (see tip)12
Kesulitan
sedang
Nutrisi per 1 portion
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