![Vegan Mushroom and Spinach Lasagne Vegan Mushroom and Spinach Lasagne](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/68371CD0-A91C-41A6-89BF-26879303B19E/Derivates/c50f3ce8-3709-4b2f-b995-b3e6362911e8.jpg)
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Ingredients
Pesto
- 110 g extra virgin olive oil
- 40 g nutritional yeast flakes
- 30 g flaked almonds
- 20 g fresh basil leaves
- ½ lemon, freshly squeezed juice only
- 2 garlic cloves
- ½ tsp fine sea salt, plus extra to taste
- ground black pepper, to taste
Tofu Ricotta
- 2 garlic cloves
- 395 g firm tofu, drained, broken in pieces
- 20 g olive oil
- 20 g water
- ½ lemon, freshly squeezed juice only
- 2 Tbsp nutritional yeast flakes
- ¼ tsp fine sea salt
Mushroom and Spinach Filling
- 10 g olive oil
-
450
g chestnut mushrooms, thinly sliced
or portobello mushrooms, cut in pieces - 250 g fresh baby spinach
- 1 pinch fine sea salt
Marinara Sauce
- 2 garlic cloves
- 100 g onions, quartered
- 100 g carrots, cut in pieces
- 10 g olive oil
- 1 ½ tsp dried thyme
- 1 pinch chilli flakes
- 1 pinch caster sugar
- ½ tsp fine sea salt
- 1 pinch ground black pepper
- 800 g tinned chopped tomatoes
Assembly
- 12 dried lasagne pasta sheets (see tip)
- Nutrition
- per 1 portion
- Calories
- 2336 kJ / 557 kcal
- Protein
- 29.5 g
- Carbohydrates
- 58 g
- Fat
- 20 g
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