Créé avec l’IA
Vegan Lentil and Vegetable Lasagna
75 min 345 kcal par portion Moyen
Ingrédients
4 Portions
- whole wheat lasagna noodles200 g
- cooked green lentils200 g
- tomato sauce480 g
- diced carrots130 g
- diced bell peppers120 g
- spinach30 g
- olive oil15 ml
- nutritional yeast16 g
- garlic powder3 g
- dried oregano1 g
- salt3 g
- black pepper0,5 g
Instructions
- 1
Preheat your oven to 180°C (350°F).
- 2
Cook the whole wheat lasagna noodles according to package instructions. Drain and set aside.
- 3
In a large skillet, heat the olive oil over medium heat. Add the diced carrots and bell peppers, and sauté for 5 minutes until slightly softened.
- 4
Add the cooked green lentils, spinach, garlic powder, dried oregano, salt, and black pepper to the skillet. Stir and cook for another 3-4 minutes until the spinach is wilted and everything is well combined.
- 5
Spread a thin layer of tomato sauce on the bottom of a baking dish.
- 6
Place a layer of lasagna noodles over the sauce. Top with a portion of the lentil and vegetable mixture, then spoon over some tomato sauce. Sprinkle with a little nutritional yeast.
- 7
Repeat the layers (noodles, lentil mixture, tomato sauce, nutritional yeast) until all ingredients are used, finishing with a layer of noodles and tomato sauce on top. Sprinkle the remaining nutritional yeast over the top layer.
- 8
Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the top is slightly golden and bubbling.
