Main courses · Pasta & rice
Gluten-free Vegan Lasagne
While rolling out small portions of dough, cover remaining dough with a damp cloth to prevent it from drying out.
TM31TM5TM6TM7
Details
- Difficulty
- Medium
- Prep
- 40 min
- Active
- 40 min
- Cook
- 140 min
- Total
- 140 min
- Yield
- 8 portions
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- Category
- Main coursesPasta & rice
- Time
- Over 1 hour
- Nutrition
- High fibreUnder 500 kcal
- Difficulty
- Medium
- gluten-free bread
- 80 g
- garlic
- 1 cloves
- fresh parsley
- 3–4 sprigs
- garlic
- 1 cloves
- onions
- 200 g
- carrots
- 300 g
- olive oil
- 30 g
- sweet paprika
- 1 tsp
- tinned chopped tomatoes
- 800 g
- soya mince
- 125 g
- water
- 100 g
- tomato purée
- 90 g
- fine sea salt
- 0.5 tsp
- ground black pepper
- 0.5 tsp
- dried oregano
- 1 tsp
- dried basil
- 1.5 tsp
- ground cinnamon
- 1 pinches
- buckwheat flour
- 350 g
- water
- 180 g
- fine sea salt
- 0.3 tsp
- soya milk
- 750 g
- cornflour
- 50 g
- olive oil
- 10 g
- ground nutmeg
- 1 pinches
- fine sea salt
- 0.5 tsp
- ground black pepper
- 1–2 pinches
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 19 g
- Energy
- 1,587.8 kJ
- Calories
- 379.5 kcal
- Fat
- 8.3 g
- Fibre
- 11.6 g
- Carbohydrates
- 60.2 g
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