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Main courses · Vegetarian

Sun-dried Tomato Pesto Lasagne; Limoncello Sorbet

★ 4.825 ratings

Substitute soya milk with your preferred unsweetened plant-based milk.

TM5TM6

Details

Difficulty
Easy
Prep
10 min
Active
10 min
Cook
740 min
Total
740 min
Yield
6 portions

Recipe labels

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Category
Main coursesVegetarian
Time
Longer
Nutrition
High fibre
Difficulty
Easy
Rating
Proven favourite

Ingredients

MetricUS
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

Nutrition values

Recipe total uses the original yield. Choose Custom to change portions.

Protein
18 g
Energy
3,907.9 kJ
Calories
934 kcal
Fat
47 g
Fibre
12 g
Carbohydrates
113 g

From the original recipe

Categories
Desserts and sweets, Main dishes - other, Main dishes - vegetarian
Dish types
Dessert, Vegetarian
Meal types
Dessert, Main Course
Dietary
Vegan, Vegetarian
Health
High Fiber
Cuisines
European, Italian
Occasions
Birthday, Party
Equipment
aluminium foil, baking paper or silicone baking mat, baking tray, freezer, freezer-proof container, jug, long sharp knife, oven, rectangular baking dish (32 cm x 25 cm), refrigerator, reusable wrap or cling film, shallow freezer-proof containers (e.g. aluminium, silicone)
Collections
Festive Dinner Party, Plant-based Party
Original tags
Vegan, Vegetarian, European, Italian, Birthday, Everyday, Party, Low Active Time, Easy

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