Spinach Lasagne

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: 

1. Wash the spinach and mushrooms. Chop the mushrooms, onions and garlic into small pieces.
2. 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.
3. 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!
4. Now season with salt, pepper, lemon juice and yeast flakes.
5. 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.
6. 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.
7. Remove from the oven and allow to cool a little, then serve with herbs if desired.