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Main courses · Vegetarian

Sun-dried Tomato Pesto Lasagne

★ 4.5102 ratings

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

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Details

Difficulty
Easy
Prep
20 min
Active
20 min
Cook
85 min
Total
85 min
Yield
6 portions

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

Ingredients

MetricUS
aubergines
350 g
courgettes
300 g
red peppers
300 g
olive oil
2 tbsp
fine sea salt
3 tsp
ground black pepper
1 tsp
onions
150 g
garlic
4 cloves
passata
1 kg
caster sugar
0.5 tsp
fresh basil leaves
40 g
pine nuts
45 g
sun-dried tomatoes
180 g
nutritional yeast flakes
15 g
lemon juice
1 tbsp
dried chilli flakes
1 pinches
extra virgin olive oil
180 g
dairy-free spread
50 g
plain flour
50 g
ground nutmeg
0.5 tsp
Dijon mustard
0.5 tsp
soya milk
500 g
dried lasagne pasta sheets
9

Nutritionper portion

Nutrition values

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

Protein
18 g
Energy
3,261.8 kJ
Calories
779.6 kcal
Fat
49.1 g
Fibre
12.9 g
Carbohydrates
74.9 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, large baking tray, oven, rectangular baking dish (32 cm x 25 cm)
Collections
Plant-based Around the World
Original tags
Vegan, Vegetarian, European, Italian, Birthday, Everyday, Party, Easy

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