italian · vegan

Vegan Lasagna

Name: Vegan Lasagna
Yield: 4 servings
Cuisine: italian
Ingredients: 1 cups green red lentils; 1 Carrots; 1 onion; 1 small zucchini; sprinking coriander; 150g spinach; 10 lasagne sheets; 35g vegan butter; 4 tablespoons flour; 300ml soya milk; 1.5 teaspoons mustard; 1 teaspoon vinegar

total: 0 min
effort: Easy
serves: 4
ratings: New

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Video on YouTube, linked from Source: TheMealDBWatch on YouTube

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Ingredients

Serves 4

Green red lentils1 cup
Carrots1
Onion1
Zucchinismall1
Coriander
Spinach150 g
Lasagne sheets10
Vegan butter35 g
Flour4 tbsp
Soya milk300 ml
Mustard1.5 tsp
Vinegar1 tsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

6 steps · 0 min

1
Preheat oven to 180 degrees celcius.
2
Boil vegetables for 5-7 minutes, until soft. Add lentils and bring to a gentle simmer, adding a stock cube if desired. Continue cooking and stirring until the lentils are soft, which should take about 20 minutes.
3
Blanch spinach leaves for a few minutes in a pan, before removing and setting aside.

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