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Mushroom and Spinach Lasagne
Dinner- VG
- Serves 4
- 350 kcals/serving
- 12g Protein
- 2g Fat
- 54g Carb
- 350kcal
- 12g Protein
- 2g Fat
- 54g Carb
Mushroom and Spinach Lasagne
- VG
- Serves 4
Ingredients
200g lasagne sheets (dried or fresh)
200g chestnut mushrooms, sliced
120g baby spinach leaves
1 onion, finely chopped
2 garlic cloves, minced
400g canned chopped tomatoes
60ml tomato purée
60ml unsweetened almond milk
30g nutritional yeast
2.5ml dried oregano
2.5ml dried basil
Salt and pepper to taste
Fresh basil leaves, chopped for garnish
Method
Step 1
Preheat the oven to 180°C (350°F).
Step 2
In a large pan, sauté onion and garlic until softened.
Step 3
Add sliced mushrooms and cook until browned.
Step 4
Stir in chopped tomatoes, tomato purée, almond milk, nutritional yeast, oregano, basil, salt, and pepper.
Step 5
Simmer for 10-15 minutes until the sauce thickens.
Step 6
In a baking dish, layer lasagne sheets, mushroom sauce, and baby spinach leaves.
Step 7
Repeat layers, finishing with sauce on top.
Step 8
Cover with foil and bake for 30 minutes.
Step 9
Remove foil and bake for an additional 15 minutes until lasagne is bubbly and golden.
Step 10
Garnish with fresh basil leaves before serving.
