Vegan Spinach & Lentil Lasagna
20 min
Vegan
47124
For 2 Portions
300 g
tomato puree
200 g
lentils, canned
70 g
baby spinach
60 g
lasagne sheet
40 g
vegan cheese, shredded
25 g
tomato, sundried, in oil
10 g
pine nut
2 sprig(s)
thyme, fresh
1 sprig(s)
rosemary, fresh
1
yellow onion
100 ml
water
1 1/2 tbsp
olive oil
1 clove(s)
garlic
pepper
salt
1. All set?
2. Preheat oven to 400°F (conventional, recommended) or 360°F (fan).
3. Toast pine nuts in a dry pan until golden.