Vegan Spinach Lasagna

Now that it’s cold outside and you just want something tasty and substantial that warms you up from the inside out, I have a recipe that will do you good. It’s delicious and can fool anyone who isn’t vegan! Try out vegan spinach lasagna. It’s fool proof and darn yummy.

This is how it goes…

Time: 15 minutes

Ingredients for 1 portion:

  • 4 lasagna pasta pieces
  • 150 gr frozen spinach
  • 100 ml soy cream
  • 1 tbsp homemade vegetable broth (or 1 tsp instant vegetable broth)
  • 2 tbsp soy oil (or any oil would suffice)
  • 2 tbsp all purpose flour
  • 1 dash of nutmeg
  • Salt and pepper to taste


  • 2 cooking pots
  • 1 baking dish


Start off with adding your frozen spinach to a pot and heating it up. Add 50 ml of your soy cream to the pot as well and keep stirring until it comes to a boil. Add a dash of nutmeg, salt and pepper and then set it aside. Now create a béchamel sauce. To do so add your sunflower oil to a pot and let it heat up. To check if the oil is hot enough stick a wooden spoon into the oil. If the oil starts to sizzle along the spoon then you are ready to go! Turn down your stove to a medium heat and add your flour and quickly stir with a whisk. Now bit by bit fill water into the pot and keep stirring. Add as much water as you think needed to make a yummy and creamy béchamel sauce. Emphasis on creamy! Now add 50 ml of your soy cream, vegetable broth, salt and pepper and let it simmer for a few minutes. Now you are basically done. All that’s left is preheating the oven to 180°C and layering your lasagna. Spread some oil to the bottom of your baking dish, lay the first lasagna pasta out, add the spinach, lay out another lasagna pasta, add the béchamel sauce, layout another lasagna pasta, add the spinach once more, layout the last lasagna pasta and then spread out your last layer of béchamel sauce. Now the last step is to put your spinach lasagna into the preheated oven for about 20 minutes. Lastly enjoy! Lecker smacker!


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