Healthy vegan spinach lasagna
Aktualisiert: 22. Aug. 2021
*not ideal for low inflammatory diet*
In the beginning one of the hardest parts about being a vegan was not being able to eat lasagna any more. As this was one of our favorite dishes, we started experimenting to veganize this meal. Therefore, we’ve created thissuper simple vegan lasagna recipe and would love to share it with you. Lasagna takes time, so unfortunately, we don’t have a quick fix for you here, but believe me, it’s worth the wait.
The beauty about a veggie or vegan lasagna is, that you can use any veggies you like. We’ve tried this recipe with a bunch of different vegetables. The pumpkin-spinach combo is our favorite. We made this lasagna a couple of months back, as we try and use what is in season. But we’ve also already used mushrooms or carrots instead of the pumpkin. All tastes wonderful.
And guess what is a super bonus, if you make a dish of lasagna: Meal prepping done for the week. Just kidding. But you do get quite a lot, so lunch for the next day surly is sorted out.
Now let’s cut the chit-chat and get started!
Prep time: 60 minutes preparation, 45 minutes baking Serves: 8 people
For the filling: 1 kg butternut pumpkin 1 kg frozen spinach 250g lasagna sheets 2 red onions 500g tomato sauce 100g bear’s garlic / ramson –> if there’s no fresh bear’s garlic, use normal garlic (but just two cloves and not 100g ) Nutmeg Salt Pepper Chili flakes Smoked chili Olive oil
For the vegan béchamel: 200g wheat flour 75g margarine 250-300ml oat milk
Dice the onions and sauté in wok. Chop up the pumpkin in bite-sized chunks and precook with a little olive oil at middle heat for about 15 minutes. Season with salt, pepper and some smoked chili.
Defrost spinach in a different pan. When defrosted, season with nutmeg, salt, pepper and some chili.
Start preparing the béchamel by melting the margarine in a pan. When liquid sift the flower into the pan while stirring (very important, that you sift the flower, so you don’t get clumps).
Start adding a bit of the oat milk. Not all at once. Use as much as you need to get a decent texture. Perfect texture is not to runny and not to solid. Season with nutmeg, salt and pepper.
Get your lasagna sheets ready by breaking them into the right sizes for your baking dish.
Grease your baking dish thoroughly.
Start stacking your ingredients: Sheets – pumpkin – tomato sauce – sheets – spinach – tomato sauce – sheets – pumpkin – tomato sauce – sheets – spinach – tomato sauce – sheets – béchamel.
Cover the dish with aluminum foil
Bake at 190°C for 30 minutes
Remove aluminum foil
Bake for another 15 minutes
Et voilà. That’s our vegan lasagna recipe. Hope you’ll enjoy it. If you’re needing the quick Italian fix, then check out our vegan ricotta pasta.
Hope you’re having a great Sunday! xx