Vegan Spinach and Pesto Lasagna
90 minutes mins
Serves 6
Lasagna is always great for feeding a crowd and this version includes a bunch of delicious vegan alternative ingredients meaning its suitable for most dietary requirements. Serve this one up as a perfect weekend dinner that will leave you feeling satisfied and maybe even ready for an afternoon nap.
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Ingredients
1 packet of lasagne sheets
1 bag of frozen spinach
1 onion
3 cloves garlic
1 Tbsp tomato paste
2 tins chopped tomatoes
1 Tbsp Italian mixed herbs
200g textured vegetable protein (TVP)
1 Tbsp olive oil or plant-based margarine
1 Tbsp plain flour
2 ½ cups plant mylk
1 block plant-based cheese, grated (we used NuDairy Cheddar)
1 pot vegan pesto (we used Pasta Vera Plant-Based Pesto)
Directions
Boil a pot of salted water, add some oil and then the spinach. Once the spinach starts to defrost, add the lasagna sheets. Boil for a couple of minutes, then remove from the stove and drain in a colander.
To make the white sauce: Once the pot is cleared, combine the oil and flour until it creates a paste. Heat up you plant mylk and add slowly to the flour/oil paste with the stove on a medium-low, mixing continually. Once all the milk has been added, add half the cheese and stir in until melted. Remove this sauce from the heat.
To make the ‘mince’ layer: At the same time add oil and finely chopped onion into a separate pan on a medium heat. Cook until translucent then add the garlic, chopped. Cook until fragrant, then tomato paste and herbs, and cook for a few more minutes. Add the TVP and tinned tomatoes, then mix to combine. If the mixture looks dry, add a little water. Bring the mixture to a boil, and continue cooking until it has thickened and most of the liquid has evaporated.
Preheat oven to 200˚C set on bake. In a baking tray add 1/3 of the TVP mixture, then 1/3 of the lasagna sheets. Add 1/3 of the white sauce and pesto, a sprinkle of cheese and 1/3 of the TVP on top. Continue this layering, finishing with a layer of white sauce and cheese. Bake in the oven for around 30-40 minutes, checking in between. Remove from the oven when the top is crispy. Leave to cool for 10 minutes or so before serving.
