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Vegan Lasagna

25 min

6

Ingredients

Tofu
Cashews
Nutritional yeast
Garlic
Lemon
Salt & Pepper
Onion
Carrots
Tomato
Tomato paste
Lentils
Vegetable broth
Parsley
Basil
Eggplant
Marinara sauce

250 g
150 g
1 tbsp.
5 cloves
1
To taste
1
2
400 g
100 g
500 g
250 g
20 g
10 g
400 g
500 g

This meal will ask for a bit more preparation, but it honestly is worth it! It really replaces all the necessary tastes to provide a high quality lasagna.

Introduction

Steps

1. Make the vegan ricotta by blending the tofu, cashews, nutritional yeast, garlic, lemon juice and salt & pepper.

2. Preheat the oven to 190C. Slice the eggplant and bake it on several trays for 25 minutes.

3. Make the filling by glazing the onions and adding the carrots, tomatoes and tomato paste. Then add the lentils, vegetable broth, parsley and basil. Let it simmer for half an hour.
Make the lasagna by layering half of the marinara sauce, one third of the eggplants, half of the lentil filling and one third of the ricotta. Add another layer of eggplants, filling and ricotta. Top of by adding the remaining eggplant an ricotta, mixed with half a cup of marinara sauce.

4. Bake this at 190?C for 35 minutes. Enjoy!

Nutrients

Energy (kcal)

Protein (g)

Fat (g)

Carbohydrates (g)

Iron (µg)

429,3

28,7

17,1

31,5

3,0

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Impact Factors

Seasonal Score

% match

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Global Warming Potential

% compared to an average meal

57%

19,2 %