Vegan Lasagna

Name: Vegan Lasagna
Yield: 2
Cuisine: Italiana
Ingredients: 4 tablespoons Wheat flour; 1 Onion; 1 Carrot; 150 g Spinach; 1 Courgette; 1.5 teaspoons Mustard; Coriander; 1 teaspoon Vinegar; 10 Lasagne Sheets; 1 cup green red lentils; 35 g vegan butter; 300 ml soya milk

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Contains allergens

Cereales con glutenMostaza

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 2 (estimated)

Nutrition facts

Protein20 %12 g
Carbs66 %40 g
Fat15 %4 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	231 kcal	44 kcal
Protein	12 g	2.3 g
Carbs	40 g	7.7 g
Fat	4 g	0.8 g

One serving is about 521 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty33/100
Recipe completeness50/100
Nutrition reliability: Medium

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: ItalianKeeps 3 days in the fridgeFreezer friendlyGood for batch cooking

Rough estimate based on the type of dish; always check the food before eating it.

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Vegan - Italian

Ingredients

4 tablespoons Wheat flour
1 Onion
1 Carrot
150 g Spinach
1 Courgette (small)
1.5 teaspoons Mustard
Coriander (sprinking)
1 teaspoon Vinegar
10 Lasagne Sheets
240 ml green red lentilsOriginal: 1 cup
35 g vegan butter
300 ml soya milk

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

Preheat oven to 180 degrees celcius.
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.
Blanch spinach leaves for a few minutes in a pan, before removing and setting aside.
Top up the pan with water and cook the lasagne sheets. When cooked, drain and set aside.
To make the sauce, melt the butter and add the flour, then gradually add the soya milk along with the mustard and the vinegar. Cook and stir until smooth and then assemble the lasagne as desired in a baking dish.
Bake in the preheated oven for about 25 minutes.