Everyone knows lasagne with bolognese sauce. So let’s go for a much less conventional vegan model at present, dominated with spinach and mushrooms. And, in fact, you’ll not miss the flavour of Parmesan cheese because the mushrooms or the deli yeast are the proper substitutes. Let’s see, who can resist this goodness?
You is likely to be serious about these merchandise:
Methodology:
Precook the lasagne sheets in salted water till al dente. Within the meantime, clear the mushrooms, lower them into smaller items and sauté them in a big pan till all of the water they set free has evaporated. Then add oil, finely chopped garlic, ground pepper, salt and sauté the mushrooms till golden brown. Then add the frozen spinach to the pan and simmer collectively for 10 minutes.
Soften the plant-based butter in one other pan, add the flour and stir till a golden combination kinds. Steadily add the milk and stir vigorously to type a easy béchamel. Lastly, add 20 g of nutritional yeast and take away the béchamel from the warmth.
In a smaller baking dish (20×20 cm) put a skinny layer of béchamel, steamed spinach with mushrooms after which the pre-cooked lasagne sheets. Proceed like this till all of the components are used. End the layering with a layer of lasagne sheets coated with béchamel. Sprinkle with the remaining dietary yeast and floor cashew nuts. Bake the lasagne for half-hour at 180°C.
When baked, you’ll be able to serve.
Uncover our bestsellers:
|
Dietary values |
1 serving (complete 4 servings) |
|---|---|
| Vitality worth | 396 kcal |
| Protein | 18g |
| Carbohydrates | 46g |
| Fat | 14g |
| Fibre | 7g |
In case you prefer to experiment with much less conventional recipes together with vegan dishes, then you’ll fall in love with this lasagne fairly shortly.
Be at liberty to share your creations with us on social media by tagging #gymbeamcom.
