Vegan Lasagna
Dinner · 350 kcal
This vegan lasagna is a balanced dinner idea with about 350 kcal, 25 g of protein, 12 g of fat and 30 g of carbs per serving. It's quick to make, and you can log it from a photo in an AI calorie counting app to stay on track.
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📋 Ingredients
- 1 cups green red lentils
- 1 Carrots
- 1 onion
- 1 small zucchini
- sprinking coriander
- 150g spinach
- 10 lasagne sheets
- 35g vegan butter
- 4 tablespoons flour
- 300ml soya milk
- 1.5 teaspoons mustard
- 1 teaspoon vinegar
📖 Instructions
- 1) Preheat oven to 180 degrees celcius
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2) Boil vegetables for 5-7 minutes, until soft
- Add lentils and bring to a gentle simmer, adding a stock cube if desired
- Continue cooking and stirring until the lentils are soft, which should take about 20 minutes
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3) Blanch spinach leaves for a few minutes in a pan, before removing and setting aside
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4) Top up the pan with water and cook the lasagne sheets
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