Créé avec l’IA
Vegan Lasagna with Kidney Beans
60 min 596 kcal par portion Moyen
Ingrédients
4 Portions
- lasagna noodles9 pieces
- kidney beans1 cup
- onion1 large
- ginger1 tablespoon
- tomato sauce2 cups
- hot pepper1 piece
- spinach2 cups
- vegan ricotta cheese1 cup
- olive oil1 tablespoon
- saltto taste
- pepperto taste
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
Cook the lasagna noodles according to the package instructions. Drain and set aside.
- 3
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
- 4
Add the minced ginger and chopped hot pepper to the skillet. Cook for another 2 minutes.
- 5
Stir in the kidney beans and tomato sauce. Season with salt and pepper to taste. Let it simmer for about 5 minutes.
- 6
In a baking dish, spread a layer of the tomato and bean mixture.
- 7
Place a layer of lasagna noodles over the sauce.
- 8
Spread a layer of vegan ricotta cheese over the noodles.
- 9
Add a layer of spinach.
