Fitness Recipe: Vegan Spinach Lasagne

We all know lasagne with bolognese sauce. So let’s go for a less traditional vegan version today, dominated with spinach and mushrooms. And, of course, you will not miss the flavour of Parmesan cheese as the mushrooms or the deli yeast are the perfect substitutes. Let’s see, who can resist this goodness?

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Method:

Precook the lasagne sheets in salted water until al dente. In the meantime, clean the mushrooms, cut them into smaller pieces and sauté them in a large pan until all the water they let out has evaporated. Then add oil, finely chopped garlic, ground pepper, salt and sauté the mushrooms until golden brown. Then add the frozen spinach to the pan and simmer together for 10 minutes.

Melt the plant-based butter in another pan, add the flour and stir until a golden mixture forms. Gradually add the milk and stir vigorously to form a smooth béchamel. Finally, add 20 g of nutritional yeast and remove the béchamel from the heat.

In a smaller baking dish (20×20 cm) put a thin layer of béchamel, steamed spinach with mushrooms and then the pre-cooked lasagne sheets. Continue like this until all the ingredients are used. Finish the layering with a layer of lasagne sheets coated with béchamel. Sprinkle with the remaining nutritional yeast and ground cashew nuts. Bake the lasagne for 30 minutes at 180°C.

When baked, you can serve.

Nutritional values	1 serving (total 4 servings)
Energy value	396 kcal
Protein	18g
Carbohydrates	46g
Fats	14g
Fibre	7g

If you like to experiment with less traditional recipes including vegan dishes, then you will fall in love with this lasagne pretty quickly.

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