Lentil lasagne

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Ingredients

Adjust Servings:
1600 g canned green lentils
2 l water
1 l oat cooking cream, 15%, gluten free
3000 g crushed tomatoes
40 g vegetable bouillon powder
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
500 g root vegetable strips
300 g sun-dried tomato strips
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
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Lentil lasagne

Ingredients

Directions

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

Vegan

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

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.

Cold preparation instructions

Let the frozen root vegetables thaw overnight in a cold room. Measure all the ingredients and set aside. Rinse and drain the lentils. Mix together the water, oat cooking cream, crushed tomatoes and seasonings. Add the root vegetables, lentils, sun-dried tomatoes and pasta. Stir the mixture and pour into a GN container. Sprinkle the grated vegan cheese on top. Bake in the oven using the combination function (50 % steam) at +140°C until the internal temperature of the food reaches +80°C.

During cold preparation, the temperature of the food before heating must stay under +6°C.


The cold preparation recipes were developed by the municipality of Tuusula based on Climate Friendly Veggie Food recipes.

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Lentil and potato casserole
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Smoked tofu and potato casserole
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Lentil and potato casserole
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Smoked tofu and potato casserole