Main courses · Pasta & rice
Vegan Wild Mushroom and Cavolo Nero Lasagne with Walnut Rocket Pesto
Cooking instructions are available on the original Cookidoo® page.
Open on Cookidoo® ↗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.
- Sodium
- 594.3 mg
- Protein
- 10.7 g
- Energy
- 2,069.1 kJ
- Calories
- 494.5 kcal
- Fat
- 30.8 g
- Fibre
- 6 g
- Saturated fat
- 4.7 g
- Carbohydrates
- 47.9 g