Cashew Spinach Lasagna

Summary

Prep Time	45 mins
Cook Time	25 mins
Total Time	1 hr 10 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

250 g lasane plate (s), vean
Fat for the shape

For the sauce: (tomato sauce)

Also: (for the fake ricotta)

For the filling:

450 g spinach leaves (frozen)
1 large onion (s), diced
salt and pepper
oregano

Also: (for the yeast melt)

Instructions

Mix all the ingredients for the tomato sauce in a bowl and season with the spices.
For the fake ricotta put the cashew nuts and part of the tofu in the mixer and mix well. Add the remaining tofu, lemon juice, oil, garlic, basil and salt and mix again.
Stop the mixer from time to time, carefully scrape the mixture away from the edge and continue mixing until a creamy mixture is obtained. It gets even creamier if you add 1 - 2 tablespoons of soy yoghurt (also sweetened, you don`t notice).
Thaw the spinach, squeeze it out well and tear it up. Dice the onion and sauté in olive oil. Soon add the spinach and sauté briefly (fresh spinach naturally has to sauté much longer). Season with salt, pepper and oregano. Next, the ricotta is carefully mixed into the spinach.
For my yeast melt variant, melt the margarine in a saucepan and stir in the flour with a whisk. Gradually stir in the almond milk (alternatively soy milk). Next sprinkle in the yeast flakes. The whole thing thickens relatively quickly. Season to taste with pepper, garlic salt, herbs and lime juice. Stir until the whole thing has a thick, creamy consistency. Take off the stove.
Grease a lasagne pan and layer everything in the pan. First lasagne sheets, then some spinach and ricotta filling, tomato sauce and so on. I put the lasagne sheets in hot to boiling hot water for a few minutes. The last layer is made up of pasta plates and yeast melt.
Non-vegans can of course also sprinkle grated cheese over the yeast melt. Bake the lasagne in the oven at 200 ° C for 20-25 minutes.
This recipe is slightly modified, but not originally by me. The user Veganguerilla deserves the credit for the idea.

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