Easy Veggie Lasagne by @deliciouslyella

1h15

6 servings

🫒

5.5 tbsp

Olive oil

🧅

1

Onion

🥬

2 stalks

Celery

🥕

2

Carrots

🍄

250 g

Chestnut mushrooms

🧄

4 cloves

Garlic

🌿

4 sprigs

Thyme

🍷

100 ml

Red wine

🍅

2 tbsp

Tomato purée

🫘

480 g

Green lentils

🍅

800 g

Tomatoes

🍲

250 ml

Vegetable stock

12

Spelt lasagne sheets

🌾

80 g

Plain flour

🥛

700 ml

Oat milk

🌿

2

Bay leaves

🫙

1 pinch

Ground nutmeg

🧀

2 tbsp

Nutritional yeast

🧂

Sea salt

⚫

Black pepper

  1. Heat
    • Olive oil
    • Onion
    • Celery

    Heat the olive oil and cook the onion, celery, carrots and chestnut mushrooms.

  2. Add
    • Garlic
    • Thyme

    Add the garlic and thyme.

  3. Pour
    • Red wine

    Pour in the red wine and let it cook down.

  4. Stir
    • Tomato purée

    Stir in the tomato purée.

  5. Add
    • Green lentils
    • Chopped tomatoes
    • Vegetable stock

    Add the green lentils, chopped tomatoes and hot vegetable stock, and cook the ragu down.

  6. Heat
    • Olive oil
    • Plain flour

    Heat the olive oil and whisk in the plain flour.

  7. Whisk
    • Oat milk
    • Bay leaves
    • Ground nutmeg

    Gradually whisk in the oat milk with the bay leaves and ground nutmeg.

  8. Stir
    • Nutritional yeast
    • Sea salt

    Stir in the nutritional yeast and season the white sauce with sea salt and black pepper.

  9. Layer
    • Spelt lasagne sheets

    Layer the ragu, spelt lasagne sheets and white sauce in a dish.

  10. Bake
    • Spelt lasagne sheets

    Bake the lasagne.

Easy Veggie Lasagne by @deliciouslyella

1h15

6 servings

🫒

5.5 tbsp

Olive oil

🧅

1

Onion

🥬

2 stalks

Celery

🥕

2

Carrots

🍄

250 g

Chestnut mushrooms

🧄

4 cloves

Garlic

🌿

4 sprigs

Thyme

🍷

100 ml

Red wine

🍅

2 tbsp

Tomato purée

🫘

480 g

Green lentils

🍅

800 g

Tomatoes

🍲

250 ml

Vegetable stock

12

Spelt lasagne sheets

🌾

80 g

Plain flour

🥛

700 ml

Oat milk

🌿

2

Bay leaves

🫙

1 pinch

Ground nutmeg

🧀

2 tbsp

Nutritional yeast

🧂

Sea salt

⚫

Black pepper

Preparation Steps

  1. Step 1/10

    Heat the olive oil and cook the onion, celery, carrots and chestnut mushrooms.

    🫒Olive oil
    🧅Onion
    🥬Celery
    🥕Carrots
    🍄Chestnut mushrooms
    🔪Knife
    🪵Chopping board
    🧀Grater
    🥄Wooden spoon

  2. Step 2/10

    Add the garlic and thyme.

    🧄Garlic
    🌿Thyme
    🔪Knife
    🥄Wooden spoon

  3. Step 3/10

    Pour in the red wine and let it cook down.

    🍷Red wine
    🍲Large pot
    🥄Wooden spoon

  4. Step 4/10

    Stir in the tomato purée.

    🍅Tomato purée
    🍲Large pot
    🥄Wooden spoon

  5. Step 5/10

    Add the green lentils, chopped tomatoes and hot vegetable stock, and cook the ragu down.

    🫘Green lentils
    🍅Chopped tomatoes
    🍲Vegetable stock
    🍲Large pot
    🥄Wooden spoon

  6. Step 6/10

    Heat the olive oil and whisk in the plain flour.

    🫒Olive oil
    🌾Plain flour
    🍲Saucepan
    🥄Whisk

  7. Step 7/10

    Gradually whisk in the oat milk with the bay leaves and ground nutmeg.

    🥛Oat milk
    🌿Bay leaves
    🫙Ground nutmeg
    🍲Saucepan
    🥄Whisk

  8. Step 8/10

    Stir in the nutritional yeast and season the white sauce with sea salt and black pepper.

    🧀Nutritional yeast
    🧂Sea salt
    ⚫Black pepper
    🍲Saucepan
    🥄Whisk

  9. Step 9/10

    Layer the ragu, spelt lasagne sheets and white sauce in a dish.

    Spelt lasagne sheets
    🍳Baking dish

  10. Step 10/10

    Bake the lasagne.

    🍳Baking dish

Composition

Ingredients

Types

Oils, Vegetables, Herbs, Alcohol, Condiments, Legumes, Stock, Grains, Pasta, Plant-based Milk, Spices, Seasoning

Ingredients

Olive oil, Onion, Celery, Carrots, Chestnut mushrooms, Garlic, Thyme, Red wine, Tomato purée, Green lentils, Tomatoes, Vegetable stock, Spelt lasagne sheets, Plain flour, Oat milk, Bay leaves, Ground nutmeg, Nutritional yeast, Sea salt, Black pepper

Notes

Olive oil (for the ragu), Onion (peeled, halved and finely chopped), Celery (peeled and finely chopped), Carrots (peeled and roughly grated), Chestnut mushrooms (peeled and finely chopped), Garlic (peeled and crushed), Red wine (or extra vegetable stock), Green lentils (2 x 400g tin, drained and rinsed), Tomatoes (2 x 400g tins, chopped), Vegetable stock (hot, for the ragu)

Allergens

Celery, Tree nuts, Sulphites, Gluten

Dietetics

Dietary regimen

Halal, Vegetarian, Pescatarian

Calories

420 kcal

Macro nutrients

Protein: 16g, Carbohydrates: 55g, Fat: 14g, Fiber: 11g, Sugars: 10g

Nutritional Information

Minerals

Sodium: 520mg, Potassium: 680mg, Iron: 3.5mg, Calcium: 180mg

Vitamins

Vitamin A: 350µg, Vitamin C: 15mg, Vitamin B12: 0.5µg, Folate: 90µg

Preparation

Time Information

Preparation

30 minutes

Cooking

45 minutes

Overall

1 hour 15 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

Knife, Chopping board, Grater, Large pot, Saucepan, Whisk, Wooden spoon, Baking dish

Appliances

Oven

Type

Type

Type Of Dish

Main Course

Occasions

Weekend, Family Gathering

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

Italian, British

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Saucy, Tender, Creamy, Layered

Flavors

Savory, Herby, Umami, Tomatoey

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

fridge : 3-4 days (store in an airtight container,cool completely before refrigerating), freezer : up to 2-3 months (freeze in individual portions in airtight containers,thaw overnight in the fridge before reheating)