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🍝 Vegan Kale and Mushroom Lasagna

431 kcal · 30 min · 4 servings

Ingredients

• onions, yellow 1 pc.
• garlic cloves 1 pc.
• mushrooms, brown 400 g
• kale, fresh 200 g
• thyme, fresh 10 g
• oil 1 tbsp
• salt pinch
• pepper, black ground pinch
• white wine, dry 100 ml
• vegetable broth 200 ml
• oat drink 300 ml
• soy sauce 2 tbsp
• lasagna sheets 12 pc.
• Vemondo Grating Delight 150 g

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. 2. Halve the onions, peel them, and cut them into fine cubes.
3. 3. Peel the garlic and chop it finely.
4. 4. Clean the mushrooms if necessary with a kitchen cloth and slice them.
5. 5. Wash the kale and chop it finely.
6. 6. Wash the thyme, shake it dry, and pluck the leaves from the stems.
7. 7. Finely chop the thyme leaves.
8. 8. Heat 1 tablespoon of oil in a large frying pan over medium heat.
9. 9. Add the prepared vegetables to the pan and sweat them for about 5 minutes.
10. 10. Season with salt, pepper, and the chopped thyme.
11. 11. Stir the vegetables regularly.
12. 12. Deglaze the vegetables with white wine.
13. 13. Let the mixture simmer for about 5 minutes over medium heat.
14. 14. Add vegetable broth, oat drink, and soy sauce, and mix everything well.
15. 15. Let the filling cook for about 15 minutes with the lid closed.
16. 16. Spread a thin layer of the kale filling in a baking dish.
17. 17. Place 2 to 3 lasagna sheets on the filling.
18. 18. Add a few ladles of the kale filling over the sheets.
19. 19. Repeat the layers with the remaining ingredients.
20. 20. Finish the lasagna with a layer of kale filling.
21. 21. Sprinkle Vemondo Grating Delight (vegan cheese alternative) over the top.
22. 22. Bake the lasagna for about 30 minutes in the oven.
23. 23. Remove the lasagna from the oven, portion it onto plates, and serve.

Nutrition per serving

• kcal: 431
• Protein: 19 g · Fett/Fat: 14 g · Carbs: 58 g