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