Main courses · Pasta & rice
Vegan Mushroom and Spinach Lasagne
Creamy white sauce made from tofu? Zingy, vibrant pesto made without Parmesan? Thanks to the immensely flavourful ingredients and some clever substitutions, you won’t miss the meat or dairy in this hearty vegan lasagne.
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
- Diet
- VeganPlant-based
- Difficulty
- Medium
- Rating
- Well rated
- extra virgin olive oil
- 3.9 oz
- nutritional yeast flakes
- 1.4 oz
- flaked almonds
- 1.1 oz
- fresh basil leaves
- 0.7 oz
- lemon
- 0.5
- garlic
- 2 cloves
- fine sea salt
- 0.5 tsp
- ground black pepper
- ground black pepper
- garlic
- 2 cloves
- firm tofu
- 14 oz
- olive oil
- 0.7 oz
- water
- 0.7 oz
- lemon
- 0.5
- nutritional yeast flakes
- 2 tbsp
- fine sea salt
- 0.3 tsp
- olive oil
- 0.4 oz
- chestnut mushrooms
- 16 oz
- fresh baby spinach
- 8.8 oz
- fine sea salt
- 1 pinches
- garlic
- 2 cloves
- onions
- 3.5 oz
- carrots
- 3.5 oz
- olive oil
- 0.4 oz
- dried thyme
- 1.5 tsp
- caster sugar
- 1 pinches
- fine sea salt
- 0.5 tsp
- ground black pepper
- 1 pinches
- tinned chopped tomatoes
- 1.8 lb
- 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
- 2,330.5 kJ
- Calories
- 557 kcal
- Fat
- 20 g
- Carbohydrates
- 58 g
Cooking instructions are available on the original Cookidoo® page.
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