Main courses · Vegetarian
Sun-dried Tomato Pesto Lasagne; Limoncello Sorbet
Cooking instructions are available on the original Cookidoo® page.
Open on Cookidoo® ↗TM5TM6
Details
- Difficulty
- easy
- Prep
- 10 min
- Active
- 10 min
- Cook
- 740 min
- Total
- 740 min
- Yield
- 6 portions
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- Category
- Main coursesVegetarian
- Time
- Over 1 hour
- Nutrition
- High fibre
- Difficulty
- Easy
- Rating
- Well rated
- caster sugar
- 200 g
- water
- 425 g
- limoncello
- 115 g
- lemon juice
- 170 g
- aubergine
- 350 g
- courgettes
- 300 g
- red peppers
- 300 g
- olive oil
- 2 tbsp
- fine sea salt
- 3 tsp
- ground black pepper
- 1 tsp
- garlic
- 4 cloves
- onions
- 150 g
- passata
- 1 kg
- fresh basil leaves
- 40 g
- caster sugar
- 0.5 tsp
- extra virgin olive oil
- 180 g
- pine nuts
- 45 g
- sun-dried tomatoes
- 180 g
- nutritional yeast flakes
- 15 g
- lemon juice
- 1 tbsp
- dried chilli flakes
- 1 pinches
- soya milk
- 500 g
- plain flour
- 50 g
- dairy-free spread
- 50 g
- ground nutmeg
- 0.3 tsp
- Dijon mustard
- 0.5 tsp
- dried lasagne pasta sheets
- 9
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Sodium
- 1,323 mg
- Protein
- 18 g
- Energy
- 3,907 kJ
- Calories
- 934 kcal
- Fat
- 47 g
- Fibre
- 12 g
- Saturated fat
- 7 g
- Carbohydrates
- 113 g