Ingredients

Adjust Servings:

	3000 g crushed tomatoes
	2 l water
	1 l oat cooking cream 15% gluten free
	500 g root vegetable strips frozen
	1600 g canned green lentils
	300 g sun-dried tomato strips
	40 g vegetable bouillon powder (no gluten or cellery)
	30 g sugar
	20 g crushed garlic
	6 g dried basil
	6 g crushed black pepper
	12 g iodised salt

	800 g whole grain lasagnette pasta
	200 g grated vegan cheese

Nutritional information

105,60 kcal / 441,84 kJ

Energy

3,28 g

Fat

0,85 g

Saturated fat

13,93 g

Carbohydrates

1,87 g

Fiber

3,74 g

Protein

0,48 g

Salt

Lentil lasagne

Ingredients

3000 g crushed tomatoes
2 l water
1 l oat cooking cream 15% gluten free
500 g root vegetable strips
frozen
1600 g canned green lentils
300 g sun-dried tomato strips
40 g vegetable bouillon powder (no gluten or cellery)
30 g sugar
20 g crushed garlic
6 g dried basil
6 g crushed black pepper
12 g iodised salt
800 g whole grain lasagnette pasta
200 g grated vegan cheese

Directions

Portion size: 400 grams
Yield from 20 portion recipe: 8.000 kg

Vegan

Allergens: gluten, wheat
Menu labels: Lactose-Free, Dairy-Free, Vegan, Contains garlic, Contains allergens

Carbon footprint per portion (400 g): 0.4 kg CO2-eq.

Carbon dioxide equivalent (CO2-eq.): the combined warming effect of different greenhouse gases on the climate over 100 years.

Instructions

Rinse and drain the lentils. Combine the crushed tomatoes, water, oat cooking cream, root vegetables, lentils, sun-dried tomatoes, vegetable bouillon powder and seasonings. Place the dry pasta in a greased GN container (1/1 GN 65). Pour the sauce on top and stir until well combined. Sprinkle the grated vegan cheese on top and bake in the oven using the combination function at 160 °C for approximately 1 hour.

Does your kitchen use the cold preparation method? The cold preparation recipe for the lentil lasagne can be found here.