Ingredients For Vegan Lasagne With Cauliflower Bechamel Recipe
0.25 cup Extra virgin olive oil
1 part Leek, white only, sliced
200 gram Button Mushrooms, Sliced
1 piece 1 small eggplant, diced into cm
1 Baby fennel, trimmed, thinly sliced
0.33000000000000007 cup Dry red wine
410 gram Can tomato puree
0.33000000000000007 cup Tomato paste
1 tablespoon Massel vegetable stock powder
60 gram Baby spinach
0.25 cup Chopped fresh basil leaves, plus extra leaves to serve
1 Small brown onion, chopped
800 gram Cauliflower, chopped
2 tablespoon Plain flour
1.5 cup Unsweetened almond milk
6 Large vegan dried lasagne sheets
600 gram Butternut pumpkin, peeled, thinly sliced
1 cup Shredded vegan mozzarella
Olive Oil Spray
2 teaspoon Extra extra virgin olive oil
Nutrition value
465
calories per serving
36 g Fat15 g Protein18 g Carbs17 g FiberOther
Current Totals
36 g Fat
15 g Protein
18 g Carbs
17 g Fiber
MacroNutrients
Carbs
18 g
Protein
15 g
Fiber
17 g
Fats
Fat
36 g
Vitamins & Minerals
Calcium
194 mg
Iron
6 mg
Vitamin A
1306 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
4 mg
Vitamin B6
0 mg
Vitamin B9
154 mcg
Vitamin B12
0 mcg
Vitamin C
103 mg
Vitamin E
13 mg
Copper
1 mcg
Magnesium
212 mg
Manganese
2 mg
Phosphorus
328 mg
Selenium
6 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
