Absolutely Green Vegan Lasagne

INGREDIENTS
spinach lasagne sheets (double check they’re vegan)
6 tbsp olive oil
2 tbsp soya sauce
salt

The veggies and herbs:
500g peas
250g fresh spinach
2 tins of chopped tomatoes
6 courgetts
4 cloves of garlic
2 leeks
1 onion
a bunch of basil
a bunch of parsley

For the bechamel sauce:
6 tbsp vegan margarine
6 tbsp plain flour
1 litre of unsweetened soya milk

DIRECTIONS
1. wash and cut up all the courgettes
2. heat up 4 tbsp of olive oil in a large saucepan, add the garlic and courgettes
3. sauté them until tender, then add the soya sauce and tomatoes
4. wash the leeks, spinach, basil, parsley, and peel your onion. then chop the leeks, onion and herbs. also place the peas in a small saucepan and boil them until tender
5. heat up 2 tbsp of olive oil in a frying pan, add the chopped leeks and onion and sauté until tender (halfway through add some salt so that they sweat nicely and don’t get burnt)
6. then add the spinach, peas and herbs
7. make the white sauce: melt the margarine in a large saucepan
8. when melted, add the flour, some salt and whisk vigourously
9. then little by little start adding the soya milk and continue whisking
10. bring to a boil and keep whisking until it has thickened
11. now, the lasagne sheets do not require any pre-cooking but i place them in boiling water for a few minutes so that they are more tender and workable
12. for the assembling place some tomato juice from the courgette/tomato mixture on the bottom of your baking dish, then do the first layer of pasta, followed by the courgette mixture, leek one and bechamel sauce. repeat until you have several layers
13. for the final layer only use some of the tomato juice left from the courgette mixture and bechamel sauce
14. bake in the oven for about 30 mins at 200C or until the top has gone very crispy

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7 comments

  1. Babette

    Your lasagna look so good! I thought there was vegan cheese in it, but there isn’t! I am definitely going to make this recipe one day.

  2. aX

    Hehe, no vegan cheese whatsoever. And it was still super creamy! Let me know if you try it one of these days 🙂

  3. Christina

    😮 I didn’t know that vegan bechamel — or any bechamel, for that matter — could turn the top of the lasagna so cripsy and beautiful. It reminds me of my nonna’s lasagna, and how, as a kid, I’d always demand the piece of lasagna with the crispiest top. ❤ E' da molto tempo che non mi sono preparata delle lasagne. Grazie per darmi questo spinto di cui avevo bisogno! 🙂 Sono contenta anche di vedere che hai trovi sempre il tempo di cucinare 🙂 Bravissimo. A presto e baci!

  4. Bibi

    wow!!!! I really love spinach, and a combination with a lasagna [in my opinion] are must try! thanks for your wonderful recipe, it’s a good inspiration for me 😀

  5. Gary Loewenthal

    Made this last night – delicious! Hearty and filling, also. A wonderful combination of flavors and a really nice way to incorporate lots of healthy greens. The only small change I made was to add a bit of tomato sauce, possibly out of habit.

    • alessio

      Amazing, thank you for trying this out! My mum would curse me for not using fresh tomatoes but unfortunately sometimes tinned ones are the bet you can find in the Uk! Greetings 🙂

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