Vegan Mushroom and Spinach Lasagne
TM5 TM6

Vegan Mushroom and Spinach Lasagne

4.6 (60 ratings)

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
  • 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 (optional)
  • 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

Like what you see? This recipe and more than 79 000 others are waiting for you!

Sign up for free

Register for our 30 day free trial and discover the world of Cookidoo®. No strings attached.

More information

Alternative recipes

Show all