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Vegan lentil lasagne

A classic lasagne with a rich, plant-based sauce.

55 minutes in total — 15 minutes of preparation and 40 minutes on the hob or in the oven. Written for 4 servings.

vegan · lactose-free

Ingredients

For 4 servings.

  • 400 ml water
  • 1 pcs onion
  • 2 can lentils
  • 8 tbsp tomato purée
  • 150 g spinach
  • 250 g lasagne sheets
  • 2 tbsp oil
  • 1 tsp salt
  • 1 tsp pepper

How to make it

  1. Heat the oven to 200 degrees and let it preheat for about 10 minutes.
  2. Chop the onion.
  3. Heat the oil in a pot and fry the onion for 4-5 minutes.
  4. Add the lentils, tomato purée, spinach and the water, and let it simmer for 10 minutes.
  5. Season the sauce with salt and pepper.
  6. Layer the sauce and lasagne sheets alternately in a dish.
  7. Bake for 35-40 minutes.
  8. Let the lasagne rest for ten minutes before cutting it.

Why it is easy

  • Can be made in a double batch and frozen or kept
  • Everyday food most people say yes to
  • Freezes well

Nutrition per serving

approx. 470 kcal · 20 g protein · 9 g fat · 73 g carbohydrate

Calculated from the ingredients using figures from Frida (the National Food Institute at the Technical University of Denmark), by the same code the app uses. The calories are rounded to the nearest ten, because home cooking lands within about ±30 % — a number with more digits would promise a precision it does not have. No judgement is attached to these figures, and none is coming.

Let the app plan the week for you

Vegan lentil lasagne is one of 212 meals in Madmakker. The app lays out a whole week of lunches and dinners from your household and your budget, works leftovers in, and gathers the shopping list — sorted by your shop's order. In the app you can also follow the recipe one step at a time, with a timer already set to the right number of minutes. The app itself is in Danish.

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