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Vegan lasagna recipe

Vegan lasagna recipe

Mireia Cervera 28 July 2016

A delicious vegan lasagna recipe low in calories but rich in nutrients. Ideal to delight the most demanding palates. Continue reading the recipe and you will see that it is easy to prepare but with a spectacular final result, both in taste and presentation.

Ingredients for 4 people:

For the lasagna:


For the tomato sauce:

  • 100 gr. of onion
  • 100 gr. green pepper
  • 2 cloves of garlic
  • 600 gr. ripe tomato
  • parsley
  • Salt
  • Pepper
  • 2 tablespoons olive oil


For the vegan parmesan cheese:

  • 75 gr. almond flour
  • 15 gr. pine nuts
  • 15 gr. brewer's yeast
  • 1 pinch of garlic powder
  • 1 pinch of oregano
  • 1 pinch ofginger
  • 1 pinch of salt

Elaboration

For the lasagna:

  • We put the red peppers and the aubergines on a baking tray previously greased with oil and bake them at 200º for 15 minutes, turn them over and leave them for 15 more minutes.
  • PicWe mash the onion, green peppers and carrots and sauté it with olive oil in a frying pan.
  • Add the peeled and chopped tomatoes and fry for about 30 minutes. We clean the garlic, cut them into small cubes andAdd them to the sauce together with the garlic, salt, pepper and chopped basil.


For the tomato sauce:

  • In a pot we put the onion, green pepper, garlic, parsley and sautéwith olive oil.
  • Add the peeled and chopped tomato, season with salt and pepper and simmer for 40 minutes.


For the vegan parmesan cheese:

  • We chop the pine nuts and mmix with the rest of the ingredients


MOUNTING:

  • Boil the green lasagna pasta with plenty of water and salt, following the manufacturer's instructions.
  • Assemble the lasagna in layers alternating thepasta with the filling (individual or on a tray), cover with tomato sauce, sprinkle with vegan cheese and gratin in the oven.

We encourage you to prepare this vegan lasagna recipe, easy, healthy and delicious!

Mireia Cervera Nutritionist Teresa Carles Healthy Foods Group - Flax & Kale