Hey there, fellow food adventurers! Chef Zestina here, and today we're diving headfirst into a dish that's not only a nutritional powerhouse but also a total flavor explosion: Vegan Spinach Lasagna! Forget those childhood spinach struggles – we're about to transform this leafy green into the star of the show.
Spinach: From Foe to Fab!
Remember when spinach was that dreaded green stuff on your plate? Well, no more! We're embracing its earthy goodness in a lasagna that's as fun to make as it is to devour. We'll be using frozen spinach because let's face it, life is busy! But hey, if you've got a garden full of fresh spinach, go for it! Just give it a quick blanch and a good squeeze to get rid of that excess water.
The Creamy Dream Team
This isn't your average lasagna. We're talking layers of perfectly cooked pasta, a vibrant spinach sauce that sings with fresh herbs, and a creamy vegan bechamel that's so good, you'll want to lick the spoon (trust me, I did!). We're using a blend of sunflower seeds and firm tofu to create a 'ricotta' that's so rich and satisfying, you won't believe it's plant-based! Plus a little nutritional yeast for a cheesy edge and the tang of lemon is a must.
Flavor Bombs
What's a lasagna without a flavor explosion? We've got sauteed onions, garlic, and leeks as our base and then a symphony of fresh herbs. The dill and parsley add freshness, while the nutmeg adds warmth. Oh, and a secret ingredient? A touch of white miso paste for that extra umami oomph!
Building Our Lasagna Masterpiece
This is where the magic happens! We'll layer our ingredients like a delicious edible Jenga tower. First, a smear of bechamel and spinach sauce to keep things moist and happy. Then comes a layer of no-cook pasta (because ain't nobody got time for pre-boiling). Then, more sauce, more pasta, more sauce, and finally, a generous blanket of that heavenly bechamel. It goes into the oven until it's bubbling, golden, and irresistible.
Tips for Lasagna Domination
- Spinach Prep: Squeeze that frozen spinach like you mean it. No one wants a soggy lasagna!
- The Tofu Ricotta: Process it until it's nice and smooth. We're going for a creamy texture here, not chunky.
- The Bechamel: Don't be shy with the nutmeg! It adds a touch of magic to the sauce.
- Patience is Key: Let the lasagna set for at least an hour after baking. This will make cutting it into neat slices much easier.
Frequently Asked Fun Facts
- How long does this masterpiece last? In the fridge, it's good for 3-4 days. In the freezer? Even longer! So it’s perfect for meal prepping or for a quick week night meal.
- Can I reheat it? Absolutely! Cover it with foil and reheat until warmed through. You can do it!
- Gluten-free? No problem! Simply use gluten-free pasta sheets and a gluten-free flour mix for the bechamel. It's an all inclusive lasagne!
The Recipe
Here’s the breakdown of all the ingredients you will need:
Spinach Sauce Ingredients
- 1 kg / 35 oz frozen spinach, defrosted and squeezed of excess water
- 30-60 ml / 2-4 tbsp olive oil
- 1 small onion, finely diced
- 1 leek (or small onion), finely diced
- 6 garlic cloves, finely diced
- 200 g / 1½ cup sunflower seeds (or cashews), soaked
- 400 g / 14 oz firm unpressed tofu
- 25 g / ½ cup nutritional yeast
- 120 ml / ½ cup lemon juice + zest of 2 lemons
- 30 g / 2 tbsp white miso paste
- 10 g / 1 tbsp chopped dill
- 20 g / 2 tbsp chopped parsley
- ½ tsp ground nutmeg
- 360 ml / 1½ cup soy (or other plant) milk
- ¼ tsp black pepper, adjust to taste
- 1¼-½ tsp fine salt, adjust to taste
Pasta Layer
- 500 g / 17.5 oz no cook vegan lasagna sheets
Bechamel (or alternative bechamel)
- 5 g / 1 tsp white miso paste
- 780 ml / 3¼ cups plant milk (I used Oatly barista)
- 80 ml / 1/3 cup mild olive oil (or 100 g / 3½ oz vegan butter)
- 80 g / scant 2/3 cup AP flour (or GF flour mix)
- 3 tbsp nutritional yeast
- ½ tsp garlic powder (optional)
- salt to taste
- ¼ tsp pepper, adjust to taste
- freshly grated nutmeg, to taste (or scant ¼ tsp ground)
Method
- For the Spinach Sauce: Heat olive oil in a large pan, sauté onion until softened, then add leek and garlic. Cook until softened.
- In a food processor, combine soaked sunflower seeds, tofu, miso, nutritional yeast, lemon zest, nutmeg, salt, and pepper. Process, adding plant milk until smooth.
- Add the sunflower/tofu mix to the pan with the aromatics, then stir in the squeezed spinach, chopped herbs, lemon juice, and the rest of the plant milk. Season to taste.
- For the Bechamel Sauce: Warm plant milk in a saucepan. In a small bowl, dissolve miso in a little warm milk. Set aside. In a separate pan, heat olive oil and add flour to create a roux, cook for one minute while whisking constantly. Remove from heat and slowly whisk in the warm milk until smooth, then stir in the miso, nutritional yeast and garlic powder, then simmer on a low heat, whisking, until it thickens. Season to taste.
- Assembly Time: Preheat oven to 180°C / 390°F (or 160°C / 320°F fan). Spread ½ cup bechamel and ½ cup spinach sauce in a baking dish. Cover with a layer of pasta. Repeat layers of 1 ½ cups spinach sauce and pasta twice more, top with remaining spinach sauce and then bechamel sauce. Cover the dish with foil and bake for 30 minutes, then remove foil and bake for another 10-15 minutes until golden and bubbly.
And there you have it! A vegan spinach lasagna that’s not just good for you but a flavor sensation, I promise. Let me know how you go on in the comments below! Don’t forget to tag me in your Instagram photos using #LazyCatKitchen and @LazyCatKitchen because I love seeing how well you are doing!
Happy Cooking, Friends!
Chef Zestina Greens