Vegan Spinach Cashew Lasagna
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 medium onion (s)
- 1 kg leaf spinach, frozen
- 150 ml water
- 70 g cashew nuts
- 1 clove garlic
- 0.5 teaspoon ½ salt and pepper
- 0.33 teaspoon nutmeg
- 1 pinch chili powder or cayenne pepper
- 1 packet soy cream (soy cream cuisine)
- 150 g cashew nuts or almonds
- 500 ml water, hot
- 1 tablespoon cornstarch
- 0.5 ½ pack lasagne platter (s)
- 4 large tomato (s)
- 50 ml water
- some oil
Print Recipe
Pin Recipe Instructions
- Cut the onion into cubes, roughly chop 70 g cashew nuts and cut the tomatoes into slices. Preheat the oven to 180 ° C fan oven.
- Sweat the onions in a little oil, add the spinach and 150 ml water and cook until the spinach is thawed.
- In the meantime, roast the coarsely chopped cashew nuts in a pan without fat. In a blender, puree the garlic, salt, pepper, nutmeg, chilli, soy cream, 150 g cashew nuts or almonds and cornstarch with 500 ml hot water until you have a homogeneous mass without pieces.
- Then the lasagna is layered: Put about 50 ml of water and a dash of oil on the bottom of the baking dish so that the pasta does not stick to the form. Then layer the lasagna sheets, spinach, a little sauce and roasted cashew nuts and again the lasagna sheets until the spinach is used up. Spread the tomatoes on the top layer of pasta and pour the rest of the sauce over them.
- Place in the oven for approx. 40 - 45 minutes, until the noodles are soft and a light brown layer has formed.
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