Vegan Wild Mushroom and Cavolo Nero Lasagne with Walnut Rocket Pesto

Vegan Wild Mushroom and Cavolo Nero Lasagne with Walnut Rocket Pesto

4.7 18 ratings

Prep. 30min

Total 2 h

8 portions

Ingredients

Tomato Sauce

garlic cloves
2
onions quartered
150 g
olive oil
10 g
passata
1000 g
fresh basil leaves torn in pieces
20 g
fine sea salt
½ tsp
ground black pepper
½ tsp
cavolo nero
150 g
fresh wild mushrooms
400 g

Rocket Walnut Pesto

olive oil
150 g
rocket leaves
150 g
walnuts
55 g
lemon juice
15 g
garlic clove
1
fine sea salt
½ tsp
ground black pepper
1 pinch
dried chilli flakes
1 pinch

Vegan Béchamel Sauce

soya milk
500 g
plain flour
50 g
vegan margarine
50 g
fine sea salt
½ tsp
ground nutmeg
¼ tsp
Dijon mustard
½ tsp

Finalisation

dried lasagne pasta sheets (see tip)
9

Difficulty

medium

Nutrition per 1 portion

Sodium 594.3 mg

Protein 10.7 g

Calories 2069.1 kJ / 494.5 kcal

Fat 30.8 g

Fiber 6 g

Saturated fat 4.7 g

Carbohydrates 47.9 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Free From 76 Recipes
UK and Ireland

You might also like...

Aubergine and Sweet Potato Shakshuka with Garlic Cashew Cream

1 h

Vegan Chickpea and Mushroom Stew

30min

Vietnamese-style Vegetable Stew with Rice

40min

Kung Pao Cauliflower with Pickled Carrot and Sesame Salad

40min

Crispy Korean Tofu

1 h 20min

Chilli and Peanut Noodles with Tofu and Chilli Garlic Oil

30min

Vegan Paella with Smoked Tofu

25min

Vegan Sun-dried Tomato and Artichoke Quiche

1 h 10min

Marinaded Tofu with a Tomato and Aubergine Sauce

50min

Vegan Mushroom and Spinach Lasagne

2 h 15min

Sun-dried Tomato Pesto Lasagne

1 h 25min

Indian-spiced Roast Butternut and Chickpea Curry

45min