INGREDIENTS
| Amount | kgCO2e | |
| Eggplant | 30gm | 0.0153 |
| Zucchini | 30gm | 0.066 |
| Mushroom (Portabello) | 30gm | 0 |
| Carrot | 20gm | 0.0022 |
| White Onion | 20gm | 0.0058 |
| Garlic | 10gm | 0.0095 |
| Celery | 10gm | 0.0012 |
| Leeks | 10gm | 0.022 |
| Tomato Paste | 25gm | 0.0455 |
| Olive Oil | 20ml | 0.09 |
| Black Pepper | 10gm | 0.025 |
| Salt for taste | ||
| Spinach | 20gm | 0.0068 |
| Flour | 30gm | 0.0195 |
| Soy Milk | 50ml | 0.0345 |
| Vegan cheese |
Method
- Wash and dice all vegetables
- Apply olive oil on hot pan
- Saute onion, garlic, celery leeks
- After that add all vegetables into it
- Mix it until all vegetables are cooked
- Then add tomato paste and add seasoning
- Stir for a minute, until tomato is hot and put aside
- After that, boil the lasagna sheet for a few minutes (follow instructions in package)
- Once ready, put it in cold water and strain it.
- Then, make the vegan white sauce using flour and soy milk
- After that, make layers with lasagna sheet, white sauce and cooked vegetables
- Finally cover the lasagna with grated vegan cheese
- Put it in the oven for cooking for 8 to 10 minutes at 170 degrees
This recipe is about 89% less carbon intensive than the average meal. Saving approximately 2.66 kgCO2e per serving.
That is the equivalent of charging your smartphone 325 times.
