Ingredients:
- 250 g fresh leaf spinach
- 250g mushrooms
- 1 onion chopped
- 2 garlic cloves (chopped)
- 2 tbsp olive oil
- Salt and pepper to taste
- 50 g vegan butter or margarine
- 50 g flour wheat, spelled or gluten-free flour
- 600 ml plant milk e.g. B.
- Unsweetened soy milk
- Salt, pepper & nutmeg to taste
- 1 tbsp lemon juice
- 8-10 Explore Cuisine Edamame lasagna sheets
- 100 g vegan cheese (grated)
Instructions:
- Wash the spinach and mushrooms. Chop the mushrooms, onions and garlic into small pieces.
- Then fry the onions and garlic in a pan and add the mushrooms after 3-4 minutes. Then add the spinach and let it shrink.
- Prepare the béchamel sauce. To do this, melt the vegan margarine in a pot and gradually add the flour. Stir for 2-3 minutes and then gradually add the soy milk. Stir constantly otherwise lumps will form!
- Now season with salt, pepper, lemon juice and yeast flakes.
- Now the lasagne is layered. To do this, start with a layer of bechamel sauce on the base, then the first layer of onion-spinach and then the first layer of the Explore Cuisine Edamame lasagna sheets, then the bechamel sauce again until all the ingredients are used up.
- Finish with grated cheese and place in the oven at 200 degrees for 45 minutes. If the topping gets too dark, the lasagna can be covered with aluminum foil for a few minutes.
- Remove from the oven and allow to cool a little, then serve with herbs if desired.
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