Vegan Lasagna (V) (GF)
Image source: simplyrecipes.com
Vegan Béchamel Cheese Sauce (300 g) ‡
Spinach—washed, chopped roughly and steamed (250 g) ‡
Mushrooms—cleaned, sliced and sautéed lightly (200 g) ‡
Tomato, Garlic, and Rosemary Sauce (300 g) ‡
Lasagna strips—gluten free, if desired (200 g)
Nutritional yeast, for seasoning
Salt and pepper, to taste
‡: available in Tall Tree Organic Subscription
In a bowl, mix the spinach, mushrooms, and 200 g of the Béchamel sauce. Add a little water if the mixture is too thick, until it's creamy. Season with salt and pepper to taste.
In a square baking dish, spread 1/3 of the tomato sauce and layer lasagna strips over it in a single layer (the edges should not touch).
Spread 1/3 of the spinach and cheese mixture over the strips. Throughout this process, make sure your sauce covers the lasagna strips entirely so that they cook properly while baking. Then add another layer of lasagna strips over this.
Spread 1/3 of the tomato sauce over this, and dollop another 1/3 of the spinach cheese mixture over the tomato sauce.
Layer lasagna strips over this. Now add the final 1/3 of the tomato sauce and 1/3 of the spinach cheese mixture over this.
Layer lasagna strips over this and spread the remaining 100 g of Béchamel sauce over this final layer. Sprinkle the top with nutritional yeast evenly.
Cover the baking dish with aluminum foil and bake at 220 degrees Celcius (400 F) for 30 minutes, or until the noodles are fully cooked. In the last 10 minutes of cooking, remove the aluminum foil and bake uncovered.
Let the dish cool for 10 minutes before cutting the lasagna into squares and serving.