Nutrition Facts
8 servings
8
Vegan Lasagna Recipe
On the occasion of cheese day, a plant-based and tasty recipe is offered: vegan lasagna.
Ingredients
1 Grated mozzarella flavor
400 Boiled dehydrated red lentils
300 Spinach sprouts
250 Tomato sauce
2 lemons
1 Ground basil
1 Dried oregano
1 Garlic powder
1 Salt
Fresh basil leaves for garnish
Directions
1
Add the lentils to a pot. Bring to a boil, then let simmer for about 20 minutes. Drain the lentils in a colander, then add them to the tomato sauce in a large bowl. Season with salt and pepper and set aside.
2
To achieve a creamy filling, mix the cream cheese with the zest, herbs, garlic powder, and salt. Whip to combine thoroughly.
3
To assemble the lasagna, add 3 tablespoons of the lentil filling to the bottom of a ceramic baking dish and spread it evenly. Cover with a handful of spinach leaves, then with lasagna sheets.
4
Cover with a layer of cream and repeat the process until all the toppings are finished. Be sure to end with a layer of lentil sauce.
5
Place in a preheated oven at 180°C and bake covered for 45 minutes.
6
Remove from the oven and sprinkle with grated cheese. Bake uncovered for an additional 10 to 15 minutes, until the grated cheese is well melted.
7
To finish, let it cool slightly before slicing, then serve with fresh basil leaves.
Ingredients
Ingredients
1 Grated mozzarella flavor
400 Boiled dehydrated red lentils
300 Spinach sprouts
250 Tomato sauce
2 lemons
1 Ground basil
1 Dried oregano
1 Garlic powder
1 Salt
Fresh basil leaves for garnish
Directions
Directions
1
Add the lentils to a pot. Bring to a boil, then let simmer for about 20 minutes. Drain the lentils in a colander, then add them to the tomato sauce in a large bowl. Season with salt and pepper and set aside.
2
To achieve a creamy filling, mix the cream cheese with the zest, herbs, garlic powder, and salt. Whip to combine thoroughly.
3
To assemble the lasagna, add 3 tablespoons of the lentil filling to the bottom of a ceramic baking dish and spread it evenly. Cover with a handful of spinach leaves, then with lasagna sheets.
4
Cover with a layer of cream and repeat the process until all the toppings are finished. Be sure to end with a layer of lentil sauce.
5
Place in a preheated oven at 180°C and bake covered for 45 minutes.
6
Remove from the oven and sprinkle with grated cheese. Bake uncovered for an additional 10 to 15 minutes, until the grated cheese is well melted.
7
To finish, let it cool slightly before slicing, then serve with fresh basil leaves.
Notes
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