Main courses · Pasta & rice
Vegan Mushroom and Spinach Lasagne
Cooking instructions are available on the original Cookidoo® page.
Open on Cookidoo® ↗TM5TM6TM7
Details
- Difficulty
- medium
- Prep
- 40 min
- Active
- 40 min
- Cook
- 135 min
- Total
- 135 min
- Yield
- 6 portions
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- Category
- Main coursesPasta & rice
- Time
- Over 1 hour
- Nutrition
- High protein
- Difficulty
- Medium
- Rating
- Well rated
- extra virgin olive oil
- 110 g
- nutritional yeast flakes
- 40 g
- flaked almonds
- 30 g
- fresh basil leaves
- 20 g
- lemon
- 0.5
- garlic
- 2 cloves
- fine sea salt
- 0.5 tsp
- ground black pepper
- ground black pepper
- garlic
- 2 cloves
- firm tofu
- 395 g
- olive oil
- 20 g
- water
- 20 g
- lemon
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- nutritional yeast flakes
- 2 tbsp
- fine sea salt
- 0.3 tsp
- olive oil
- 10 g
- chestnut mushrooms
- 450 g
- fresh baby spinach
- 250 g
- fine sea salt
- 1 pinches
- garlic
- 2 cloves
- onions
- 100 g
- carrots
- 100 g
- olive oil
- 10 g
- dried thyme
- 1.5 tsp
- caster sugar
- 1 pinches
- fine sea salt
- 0.5 tsp
- ground black pepper
- 1 pinches
- tinned chopped tomatoes
- 800 g
- dried lasagne pasta sheets
- 12
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 29.5 g
- Energy
- 2,336 kJ
- Calories
- 557 kcal
- Fat
- 20 g
- Carbohydrates
- 58 g