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Vegan Wild Mushroom and Cavolo Nero Lasagne with Walnut Rocket Pesto
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Ingredients
Tomato Sauce
- 2 garlic cloves
- 150 g onions, quartered
- 10 g olive oil
- 1000 g passata
- 20 g fresh basil leaves, torn in pieces
- ½ tsp fine sea salt
- ½ tsp ground black pepper
- 150 g cavolo nero
- 400 g fresh wild mushrooms
Rocket Walnut Pesto
- 150 g olive oil
- 150 g rocket leaves
- 55 g walnuts
- 15 g lemon juice
- 1 garlic clove
- ½ tsp fine sea salt
- 1 pinch ground black pepper
- 1 pinch dried chilli flakes
Vegan Béchamel Sauce
- 500 g soya milk
- 50 g plain flour
- 50 g vegan margarine
- ½ tsp fine sea salt
- ¼ tsp ground nutmeg
- ½ tsp Dijon mustard
Finalisation
- 9 dried lasagne pasta sheets (see tip)
- Nutrition
- per 1 portion
- Calories
- 2069.1 kJ / 494.5 kcal
- Protein
- 10.7 g
- Carbohydrates
- 47.9 g
- Fat
- 30.8 g
- Saturated Fat
- 4.7 g
- Fibre
- 6 g
- Sodium
- 594.3 mg
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