Spinach Lasagne

ira

ira

plant based spinich lasagna
Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
plant based spinich lasagna

Spinach Lasagne

  • Author: Ido Ziv-li

Description

This plant-based lasagna recipe may as well be the only one you’ll ever need (besides our other delicious  Vegan Lasagna). Packed with protein and iron from the tofu and spinach, this dish is extremely healthy, as well as appetizing. Let us know what you think on our Challenge 22 Facebook group!


Scale

Ingredients

For the Bechamel sauce:

  • 400g any non-dairy milk (or 14 oz)
  • 20g cornstarch (or 0.7 oz)
  • 1 pinch black pepper
  • 1 pinch nutmeg
  • 1 pinch salt

For the main filling:

  • 270g silken tofu (or 9.5 oz)
  • 90g tomato sauce (or 3 oz)
  • 12g miso paste (or 0.4 oz)
  • 90g bechamel sauce (from above) (or 3 oz)
  • ¼ tsp chili powder
  • 270g cooked and thoroughly drained spinach (or 9.5 oz)
  • salt (to taste)

Putting together the final Lasagne:

  • Béchamel sauce
  • Main filling
  • 8 lasagne sheets (cooked as instructed on the packet)
  • vegan cheese (if desired)

Instructions

  1. For the béchamel sauce, place all the ingredients into a saucepan over a medium heat and stir well to combine them. Heat slowly, stirring constantly until the liquid reaches the boiling point and thickens.
  2. For the main filling, take the spinach and cut as finely as possible.
  3. Place the tofu into a large bowl and crush it using a spatula to achieve a ricotta-like consistency. Add the tomato sauce, miso paste, béchamel sauce and paprika into the bowl, and stir well to combine them.
  4. Add the chopped spinach into the bowl and mix well to complete the filling. Remember to taste the mixture and adjust salt if desired, as the filling is the main component of the dish.
  5. To compose the final lasagne, tip some of the béchamel into an oven dish, add some of the main filling, mix well and evenly spread the mixture.
  6. Place a layer of pasta on top of the main filling and add another layer of main filling.
  7. For these quantity of ingredients we used a 23 centimetres (9 inches) oven dish and we made a four layers lasagne.
  8. Keep alternating a layer of pasta to a layer of filling until you’ve run out of ingredients. The last layer should be a main filling one.
  9. To get a more appealing lasagne, add some béchamel sauce on top of the last layer, and a small quantity of vegan cheese if desired.
  10.  Grill in the oven for 15 minutes or until golden brown. If you don’t have a grill, preheat the oven to 230°C (450°F) and bake the lasagne for 15 minutes.

For more recipes and tips from experienced mentors and certified dietitians, join Challenge 22 for free!

[ratings]

More like this:

Zucchini Fritters

Zucchini Fritters

A delicious and quick recipe for zucchini fritters that remind us of home. Made from healthy and available ingredients.

Broccoli Quiche

Broccoli Quiche

Broccoli quiche is so easy to make and delicious that it will upgrade any meal you prepare for a festive day. This pie is satisfying, full of calcium and protein, and even kids love it! All that remains is to prepare and lick your fingers…

Pea Soup

Pea Soup

Dried peas, like other legumes, are a great source of protein and iron. This pea soup makes a cheap and simple meal, or even a great appetizer.