Vegan Lasagna

Name: Vegan Lasagna with Mushrooms and Vegan Mozzarella
Total time: 45 min
Yield: 2, 3 or 4 people
Ingredients: 20 Grams of Salted vegan butter; 20 Grams of Plain flour; 240 ML of Almond milk; 6 Grams of Dijon mustard; 4 Grams of Nutritional yeast; 50 Grams of Vegan mozzarella; 1 Piece of Brown onion; 1 Piece of Carrot; 1 Piece of Garlic cloves; 250 Grams of Chestnut mushrooms; 30 Grams of Walnuts; 1 Tbsp of Olive oil; 1 Tsp of Salt; 50 Grams of Tomato paste; 200 Grams of Tomato passata; 1 Tsp of Black pepper; 1 Piece of Vegetable stock cube; 5 Grams of Brown sugar; 200 ML of Water; 6 Piece of Lasagna sheets; 15 Grams of Fresh basil

with Mushrooms and Vegan Mozzarella

What's more comforting than lasagna? Enjoy our delicious vegan version with mushrooms and vegan cheese!

24 Reviews

Cals 690 · Prot 25 · Carbs 88 · Fat 29

Vegan

45 min

What's more comforting than lasagna? Enjoy our delicious vegan version with mushrooms and vegan cheese!

24 Reviews

Cals 690 · Prot 25 · Carbs 88 · Fat 29

Vegan

Ingredients

Bechamel

Salted vegan butter

20 Grams

Plain flour 10*11*

20 Grams

Almond milk 2*

240 ML

Dijon mustard 13*

6 Grams

Nutritional yeast

4 Grams

Vegan mozzarella

50 Grams

Lasagna

Brown onion

1 Piece

Carrot

1 Piece

Garlic cloves

1 Piece

Chestnut mushrooms

250 Grams

Walnuts 2*

30 Grams

Olive oil

1 Tbsp

Salt

1 Tsp

Tomato paste

50 Grams

Tomato passata

200 Grams

Black pepper

1 Tsp

Vegetable stock cube 15*

1 Piece

Brown sugar

5 Grams

Water

200 ML

Lasagna sheets 5*9*10*11*

6 Piece

Fresh basil

15 Grams

Allergens

*10 Wheat, *11 Gluten, *2 Tree Nuts, *13 Mustard, *15 Celery, *5 Eggs, *9 Soya

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2890 / 690
Fats (g)	28.8
of which saturated (g)	9
Carbohydrates (g)	88
of which sugars (g)	21.8
Fibers (g)	12
Proteins (g)	25.1
Salt (g)	1.9

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep

Preheat the oven to 200°C/ 180°C. Peel and finely chop the onion. Peel and finely chop (or grate!) the carrot and garlic. Roughly chop the mushrooms. Finely chop the walnuts.

2 Fry

Heat a large pan over a medium heat with a drizzle of olive oil. Once hot, add the onion, carrot, garlic and mushrooms with a pinch of salt and fry for 5 min until soft.

3 Simmer

Add the tomato paste, tomato passata, pepper, stock cube, sugar, walnuts and measured water. Simmer for 5 min.

4 Béchamel

Meanwhile, heat another pan over a medium heat. Add the vegan butter. Once melted, add the flour and cook, stirring, for 1 min or until a paste has formed. Gradually whisk in the almond milk and cook for 3- 5 min or until thickened. Add the Dijon mustard and nutritional yeast. Season with salt and pepper.

5 Bake

Pour half of the vegetable and mushroom mixture over the bottom of an oven-proof dish. Top with half of the lasagna sheets. Repeat. Cover with the bechamel and top with the vegan mozzarella. Bake for 25-30 min or until the pasta is cooked (see pro tip!).