Vegan Spinach Lasagna | with white sauce and wild garlic pesto
With spring approaching, I couldn't help but use the last jar of wild garlic pesto I had in the freezer to make this delicious vegan spinach lasagna. This lasagne is definitely my absolute favourite, but you might also be interested in these Vegan lasagne with ragù or these lasagne with vegan sausage and mushrooms.
Why you'll love this smoked tofu recipe
- Everyone likes them: this vegan lasagne with wild garlic pesto will win over even the most sceptical palates towards vegan cuisine. Try it to believe!
- Easy to make:: There may be a few simple steps to follow carefully, but once your vegetables are cooked and your vegan béchamel is ready, it's done! You can also prepare the béchamel sauce (white sauce) the day before!
- A pesto béchamel sauce: In this recipe, I used homemade bear garlic pesto to make the vegan béchamel sauce green and tasty. Of course you can use any kind of vegan pesto.
- With the vegetables you want: Let your imagination run wild and make your own lasagne with your favourite vegetables. You can add vegetables such as peas, courgettes, turnip greens or other seasonal vegetables.
Here are all the ingredients you'll need
- 250 g lasagne sheets without eggs
- 200 g frozen spinach
- 200 g roughly chopped champignon mushrooms
- 1 leek roughly chopped
- 100 g vegan minced meat
- 100 g various vegan cheeses (e.g vegan parmesan and/or vegan mozzarella)
For the béchamel sauce
- 1 L sugar-free plant milk
- 100 g vegan butter
- 100 g white flour
- 1 Tbsp nutritional yeast
- 3 Tbsp. vegan pesto
- Salt & pepper to taste
Preparation (step-by-step)
1. Sauté the spinach, mushrooms and sliced leeks in a non-stick pan for a few minutes. Season with salt and pepper.
2. Add 100g of vegan minced meat to the pan and continue cooking over medium heat.
3. Meanwhile prepare the béchamel sauce (see instructions in the recipe card below)
4. Take the baking tin and put olive oil on the edges and bottom to prevent the lasagna from crusting.
5. Put a spoonful of vegan béchamel sauce on the bottom of the pan and start composing your lasagna.
6. First a layer of lasagna sheets, then the vegetables (leeks, spinach and mushrooms), the béchamel sauce, cheese and a drizzle of oil.
7. Continue with the next layer, placing the ingredients in the same order until you run out of ingredients or space in the baking tin.
8. On the surface of your lasagna put the vegetables, béchamel sauce, grated veg cheese and olive oil in smaller quantities than the layers.
9. Put at least 200/300ml water in the corners before baking to prevent it from drying out in the oven. Bake for 45min/1 hour at 220°C fan function.
10. Let the lasagne rest for 5-10min once removed from the oven and serve!
Storage tips
You can store your green lasagne in an airtight container in the fridge for up to 4 days. When you want to eat it, place it in a non-stick pan with a little oil and some sugar-free vegetable milk and cook over medium-low heat until your lasagne is hot.
Now that you have all the information you need to prepare this wonderful green vegetable lasagne, you just have to get to work. Have fun in the kitchen!
Vegan Spinach Lasagna | with white sauce and wild garlic pesto
Equipment
- 1 high-sided baking tray (25×15 cm)
Ingredients
- 250 g eggless lasagne sheets
- 200 g frozen spinach
- 200 g roughly chopped champignon mushrooms
- 1 roughly chopped leek
- 100 g vegan minced meat
- 100 g various vegan cheeses
For the béchamel sauce
- 1 L unsweetened plant milk
- 100 g vegan butter
- 100 g white flour
- 1 Tbsp nutritional yeast
- 3 Tbsp vegan pesto
- as needed salt & pepper
Instructions
- Sauté the spinach, mushrooms and sliced leeks in a non-stick pan for a few minutes. Season with salt and pepper.
- Add 100g of vegan minced meat to the pan and continue cooking over medium heat.
- Meanwhile prepare the béchamel sauce (see instructions in the recipe card below)
- Take the baking tin and put olive oil on the edges and bottom to prevent the lasagna from crusting.
- Put a spoonful of vegan béchamel sauce on the bottom of the pan and start composing your lasagna.
- First a layer of lasagna sheets, then the vegetables (leeks, spinach and mushrooms), the béchamel sauce, cheese and a drizzle of oil.
- Let it rest for 5-10min once removed from the oven and serve!
- Continue with the next layer, placing the ingredients in the same order until you run out of ingredients or space in the baking tin.
- On the surface of your lasagna put the vegetables, béchamel sauce, grated veg cheese and olive oil in smaller quantities than the layers.
- Put at least 200/300ml water in the corners before baking to prevent it from drying out in the oven. Bake for 45min/1h at 220°C ventilated function.
- 10. Let the lasagne rest for 5-10min once removed from the oven and serve!
To prepare the béchamel
- Meanwhile, prepare your béchamel sauce:a) Melt 100g butter in a large saucepan over medium temperature.b) Add the flour and mix quickly with a kitchen whisk until a roux is formed.c) Add 1 L milk little by little while continuing to mix with the whisk.d) Season with salt and pepper and add noble yeast if desired.
- Add 3 tablespoons of vegan pesto to your béchamel sauce and mix well.
I hope you enjoyed the recipe, see you soon!
