Main courses · Pasta & rice
Vegan Wild Mushroom and Cavolo Nero Lasagne with Walnut Rocket Pesto
Some dried pastas are made with eggs. To ensure this dish is egg free, check the label before use.
TM5TM6TM7
Details
- Difficulty
- Medium
- Prep
- 30 min
- Active
- 30 min
- Cook
- 120 min
- Total
- 120 min
- Yield
- 8 portions
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- Category
- Main coursesPasta & rice
- Time
- Over 1 hour
- Nutrition
- High fibreUnder 500 kcal
- Difficulty
- Medium
- garlic
- 2 cloves
- onions
- 150 g
- olive oil
- 10 g
- passata
- 1 kg
- fresh basil leaves
- 20 g
- fine sea salt
- 0.5 tsp
- ground black pepper
- 0.5 tsp
- cavolo nero
- 150 g
- fresh wild mushrooms
- 400 g
- olive oil
- 150 g
- rocket leaves
- 150 g
- walnuts
- 55 g
- lemon juice
- 15 g
- garlic
- 1 cloves
- fine sea salt
- 0.5 tsp
- ground black pepper
- 1 pinches
- dried chilli flakes
- 1 pinches
- soya milk
- 500 g
- plain flour
- 50 g
- vegan margarine
- 50 g
- fine sea salt
- 0.5 tsp
- 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.
- Protein
- 10.7 g
- Energy
- 2,069 kJ
- Calories
- 494.5 kcal
- Fat
- 30.8 g
- Fibre
- 6 g
- Carbohydrates
- 47.9 g
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