vegan

Spinach Lasagna

Oliver

• 1 min read
Spinach Lasagna
Photo by Gil Ndjouwou / Unsplash

Ingredients

Filling

  • 1 Onion, minced
  • 2 Garlic cloves, crushed
  • Cooking oil (optionally butter flavored)
  • 500g Spinach, frozen, minced
  • a box of pasta sheets
  • 200g Shredded vegan cheese
  • Salt
  • Pepper
  • Nutmeg

Béchamel sauce

  • 5 dl Oat milk
  • 2 tb Flour
  • 40 g Cooking oil (butter-flavored rapeseed works best)
  • Salt
  • Pepper
  • Nutmeg

Preparation

  1. Filling: Sauté minced onion with the crushed garlic and some cooking oil in a pan on low-medium heat. Add frozen, minced Spinach to the pan and cover, stirring occassionally until heated through. Let it cook for a bit without the cover to evaporate excess water. (important, otherwise the lasagna will turn out watery)
    Add seasoning.
  2. Béchamel sauce: Add all ingredients to a separate pan on medium heat, whisk the entire time until the sauce starts to cook and thicken. Add seasoning.
  3. Layering the lasagna:
    1) Spinach filling
    2) Lasagna sheet(s)
    3) Sauce
    4) Shredded cheese (save enough for finishing off the lasagna)
    Repeat until you run out of filling/sauce. Finish off the lasagna with a final layer of pasta sheet(s), sauce and shredded cheese
  4. Bake at 200°C (air convection oven 180°C) for about 45-50 minutes in the middle, move lasagna up the last 10 minutes until golden brown.