Vegan spinach lasagna

Ingredients (for approx. 4 portions):

Lasagna:

• 9–12 lasagna sheets (varies depending on the size of the sheets)
• 500 g spinach leaves (fresh or frozen, thawed and well drained)
• 1 large onion
• 2–3 cloves of garlic
• 2 tablespoons olive oil (or another oil for frying)
• Salt and pepper (to taste)
• 100–150 g vegan cheese (for gratinating)

Vegan béchamel sauce:

• 2 tablespoons vegan butter (or margarine)
• 2 tablespoons flour (wheat, spelt, or gluten-free flour)
• 400–500 ml unsweetened plant milk (e.g., soy milk)
• 1/2 teaspoon salt, a little pepper, and a pinch of nutmeg
• 1 teaspoon lemon juice

Toppings (optional):

• 2–3 tablespoons vegan Parmesan (or all-purpose topping)
• Fresh herbs (e.g., 1–2 tablespoons chopped basil, parsley, oregano, or thyme)

Preparation:

1. Preparation of spinach and onions:

First, wash the spinach thoroughly and drain. Peel and finely chop the onions and garlic, then sauté in a pan with a little oil until translucent. Add the spinach and allow to wilt. Season to taste with salt and pepper.

2. Prepare the béchamel sauce:

Melt the vegan butter in a small saucepan. Stir in the flour and sauté, stirring constantly. Gradually add the plant milk, stirring well to prevent lumps from forming. Simmer the sauce for a few minutes until it is creamy. Finally, season to taste with salt, pepper, nutmeg, and lemon juice.

3. Layer the lasagna:

Layer lasagna sheets, spinach mixture, and béchamel sauce alternately in a baking dish. Finish with a generous layer of sauce. Sprinkle with vegan cheese.

4. Baking:

Bake the lasagna in a preheated oven at 350°F (top/bottom heat) for about 30–40 minutes until golden brown.

5. Serving:

Before serving, garnish with fresh herbs or vegan Parmesan cheese as desired.

Total cost of the spinach lasagna: approx. €5–6.

Enjoy your meal! 🙂