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Video: Vegetable Lasagne Vegan

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Video: The Ultimate Vegetable Lasagne | The Happy Pear - in 2k 2023, February
Vegetable Lasagne Vegan
Vegetable Lasagne Vegan
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Vegetable Lasagne Vegan

Vegetable Lasagne Vegan
Vegetable Lasagne Vegan

How to cook Vegan Lasagne

  1. Soak the nuts for a couple of hours (pour water over to cover the cashews).
  2. Beat the nuts with water and salt with a blender.
  3. Cut the courgettes lengthwise.
  4. Slice the eggplants lengthwise.
  5. Brush the bottom of the dish with tomato paste.
  6. On top of the tomato paste, put a lasagna leaf and then a zucchini leaf. Brush with cashew sauce, then again lasagna leaf - eggplant leaf, tomato paste.
  7. Finish in two layers: first the tomato paste, then the cashew sauce.
  8. Cover the lasagne first with parchment paper, then with foil and secure the edges.
  9. Put in an oven preheated to 180 degrees and bake for 40 minutes.

Light dietary lasagna will be enjoyed by both vegetarian and meat eaters.

Enjoy your meal! Author of the recipe: Ane4ka_Sit Ingredients of the Vegan Vegan Lasagna recipe:

  • Tomato paste (homemade) - 8 tablespoons
  • Lasagne sheets - 5 pcs.
  • Cashews - 30 gr.
  • Water - 50 ml.
  • Zucchini - 150 gr.
  • Eggplant - 150 gr.
  • Salt - 2 gr.

Nutritional value of the Vegan Lasagne dish (per 100 grams):

Calories: 123.6 kcal.

Protein: 5.2 gr.

Fat: 3 gr.

Carbohydrates: 19.8 gr.

Servings: 3 Second courses Breakfast Lunch Dinner Party Child Vegetarian Blender Oven 1-1.5 hours

Vegetable Lasagna Vegan - a step by step recipe with a photo

Ingredients
Ingredients
Step 1. Soak the nuts for a couple of hours (pour water over the cashews)
Step 1. Soak the nuts for a couple of hours (pour water over the cashews)
Step 2. Beat the nuts with a blender with water and salt
Step 2. Beat the nuts with a blender with water and salt
Step 3. Cut the courgettes lengthwise
Step 3. Cut the courgettes lengthwise
Step 4. Cut the eggplant lengthwise
Step 4. Cut the eggplant lengthwise
Step 5. Grease the bottom of the mold with tomato paste
Step 5. Grease the bottom of the mold with tomato paste
Step 6. On top of the tomato paste, put a lasagne leaf and then a zucchini leaf
Step 6. On top of the tomato paste, put a lasagne leaf and then a zucchini leaf
Step 7. Finish with two layers: first the tomato paste, then the cashew sauce
Step 7. Finish with two layers: first the tomato paste, then the cashew sauce
Step 8. Cover the lasagna first with parchment paper, then with foil and secure
Step 8. Cover the lasagna first with parchment paper, then with foil and secure
Step 9. Put in an oven preheated to 180 degrees and bake for 40 minutes
Step 9. Put in an oven preheated to 180 degrees and bake for 40 minutes
Ready Meal: Vegan Vegetable Lasagna
Ready Meal: Vegan Vegetable Lasagna

Components and calorie content of the Vegan Vegan Lasagne recipe

(calorie and bju data are calculated approximately, excluding boiling and frying)

Product Measure Weight, gr Bel, gr Fat, gr Angle, gr Cal, kcal
Tomato paste
Tomato paste

tomato paste

8 tbsp 240 13.44 3.6 40.08 220.8
Lasagne sheets
Lasagne sheets

lasagne sheets

5 pieces 125 15 1.88 90.25 437.5
Cashew
Cashew

cashew

30 g thirty 7.71 16.23 3.96 192.9
Water
Water

water

50 ml 50 0 0 0 0
Zucchini
Zucchini

squash

150 g 150 0.9 0.45 6.9 36
Eggplant
Eggplant

eggplant

150 g 150 1.8 0.15 6.75 36
Salt
Salt

salt

2 g 2 0 0 0 0
Total 747 38.9 22.3 147.9 923.2
1 serving 249 13 7.4 49.3 307.7
100g one hundred 5.2 3 19.8 123.6

Recipe card

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Image
Image
  • Second courses
  • Calories: <200
  • Proteins: <10
  • Fat: <5
  • Carbohydrates: <20
  • Breakfast
  • Lunch
  • Dinner
  • Celebration
  • To kid
  • Vegetarian
  • Blender
  • Oven
  • 1-1.5 hours

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