Vegan lasagna

Lasagna, the Italian very wide pasta, is prepared in several ways. In our vegan recipe, we opted for a combination of spinach and walnuts in the filling. However, instead of nuts, you can also use mashed cooked chickpeas, which will increase the protein content of the dish.

Ingredients

250 g of lasagna
800 g frozen spinach leaves
1 onion
8 cloves of garlic
50 g of walnuts
4 tablespoons of olive oil
salt
pepper
60 g of flour – for bechamel
50 g of olive oil – for the béchamel
800 ml of water – for béchamel
2 cubes of organic vegetable broth – for béchamel
200 ml vegetable cream – for bechamel
2 spoons of gourmet yeast – for béchamel
nutmeg – for bechamel
salt – for bechamel
pepper – for bechamel

How to do it?

For the béchamel – heat the oil in a saucepan, add the flour and, stirring constantly, prepare a light broth. Pour in the broth and boil for a while, add cream, gourmet yeast and continue to cook for about 10 minutes. At the end, add grated nutmeg and salt and pepper to taste.
Let the spinach thaw and drain. Heat the olive oil in a pan, add the chopped onion and garlic and let it slowly become vitrified. Add the spinach, cover and heat together. Season with salt and pepper.
Alternately fill the baking dish with béchamel, lasagna sheets, spinach mixture and finely chopped walnuts. The last layer is lasagna sheets that you cover with béchamel.
Cover with aluminum foil and put in an oven heated to 200 °C. After 25 minutes, uncover and bake until golden.