italian · vegan

Vegan Lasagna

Name: Vegan Lasagna
Yield: 4 servings
Cuisine: italian
Ingredients: 1 cups green red lentils; 1 Carrots; 1 onion; 1 small zucchini; sprinking coriander; 150g spinach; 10 lasagne sheets; 35g vegan butter; 4 tablespoons flour; 300ml soya milk; 1.5 teaspoons mustard; 1 teaspoon vinegar

total: 0 min
effort: Easy
serves: 4
ratings: New

Cook along Get the ingredients

Ingredients come from PikaFresh, portioned for your table.

Ways to have it tonight

Cook it, or let someone else do it.

Same dish, your evening. Sign in and Pika shows what reaches your street tonight; you choose.

Cook it yourselfCook-along, step by step

Hands-free steps, timers and a voice that waits for you.

Start cooking

Pika’s pick

Ingredients to your doorEverything, measured

The ingredients from PikaFresh, portioned for 4. You keep what’s already in your pantry.

Build my basket

From a neighbour or a chefHome cooked or PikaChef

When a verified home cook has it in the pot near you, or a chef can cook it at yours, it shows here.

See home cooked

Ingredients

Serves 4

Green red lentils1 cup
Carrots1
Onion1
Zucchinismall1
Coriander
Spinach150 g
Lasagne sheets10
Vegan butter35 g
Flour4 tbsp
Soya milk300 ml
Mustard1.5 tsp
Vinegar1 tsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Method preview

6 steps · 0 min

1
Preheat oven to 180 degrees celcius.
2
Boil vegetables for 5-7 minutes, until soft. Add lentils and bring to a gentle simmer, adding a stock cube if desired. Continue cooking and stirring until the lentils are soft, which should take about 20 minutes.
3
Blanch spinach leaves for a few minutes in a pan, before removing and setting aside.

Steps 4 to 6 are in cook-along

Free with a PikaBox account, on the web or in the app.