Plato principal
One Pot Vegan Lasagne
50 minPara 6Nutri-Score B€€
B
50 min
50 minOne Pot Vegan Lasagne
receta de
@christinasots_
@christinasots_
1 receta
1 importación
0 veces cocinadas
lo que necesita
Ingredientes
lasagne sheets (broken into pieces)Cereales250 g
mushrooms (sliced)Frutas y verduras300 g
lentils (cooked)Despensa250 g- plum tomatoes (canned, chopped)Despensa800 g
- sun dried tomatoes (chopped)Despensa80 g
- harissaDespensa30 g
garlic (minced)Frutas y verduras3 piezas
onion (finely chopped)Frutas y verduras1 pieza
olive oilDespensa30 ml- vegetable stockDespensa700 ml
vegan cheese (grated)Fresco200 g
saltEspecias5 g
black pepper (ground)Especias2 g
por ración
Nutrición
293kcal
- Carbohidratos
- 41 g
- Proteínas
- 13 g
- Grasas
- 9 g
lo que usará
Utensilios
Cocotte
wooden spoon
paso a paso
Preparación
- Paso 1
Soften the aromatics
- Heat the olive oil in a large pot over medium heat.
- Add the onion and garlic and cook until soft and fragrant.
- Paso 2
Build the sauce base
- Add the mushrooms and cook until they release their liquid and start to brown.
- Stir in the harissa, sun dried tomatoes and plum tomatoes.
- Add the lentils and pour in the vegetable stock, then season with salt and pepper.
- Paso 3
Add the lasagne sheets
- Break the lasagne sheets straight into the sauce and stir so they are fully submerged.
- Simmer, stirring occasionally, until the pasta is tender and the sauce has thickened.
- Paso 4
Finish with cheese
- Stir most of the vegan cheese through the lasagne.
- Scatter the remaining cheese on top, cover and let it melt.
- Paso 5
Rest and serve
- Take the pot off the heat and let the lasagne rest before serving.