Plant Lasagne with Lentil Ragù and Cashew Béchamel
55 min 1 serving 1329 kcal · 54.7 g proteinLevel: Expert
The nutritionist's note
The 10-minute rest lets the layers stabilise: cut too soon, the lasagne collapses. Cashew béchamel provides dairy-like creaminess with no lactose or casein.
Ingredients
1 serving
- lasagne sheets110 g
- cooked green lentils220 g
- cashews60 g
- unsweetened soy milk200 ml
- crushed tomatoes250 g
- carrot80 g
- celery60 g
- olive oil16 g
Method
- 1
Simmer a ragù of green lentils, carrot, celery and tomatoes for 35 minutes.
- 2
Blend the soaked cashews with the soy milk into a smooth béchamel.
- 3
Layer lasagne sheets, ragù and béchamel in a dish.
- 4
Bake for 25 minutes at 190 °C and rest for 10 minutes before cutting. Finish with a drizzle of olive oil (16 g).
Nutrition facts
per serving
| Energy | 1329 kcal |
|---|---|
| Protein | 54.7 g |
| Carbohydrates | 154.6 g |
| Fat | 49.8 g |
| Fibre | 22 g |
| Iron | 9.8 mg |
| Vitamin B12 | 0 µg |
Potential allergens
- gluten
- soy
- tree nuts
- legumes
- celery
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