Vegan Spinach & Vegetable Lasagna
- 800 g cannellini bonen
- 15 g basilicum
- 145 g ongebrande cashewnoten
- 3 teentjes knoflook
- 120 g edelgistvlokken
- 1 citroen
- 1 tl chilivlokken
- 4 el olijfolie
- 1 kg diepvriesspinazie (ontdooid en uitgeknepen)
- 12 vellen lasagne
- 1,4 l tomatensaus
- 1 ui
- 1 paprika
- 250 g champignons
Preheat oven to 190℃.
In a food processor, add the beans, basil, cashews, garlic, nutritional yeast, lemon juice, pepper flakes and 3 teaspoons of olive oil. Puree until the mixture is smooth. Add the spinach to the mixture and then puree again until smooth. If the mixture seems too dry, add in a small amount of water, a teaspoon at a time.
In a large sauté pan, heat the remaining teaspoon of olive oil. Add the onions and bell pepper and cook until softened, about 5 minutes. Add the mushrooms and continue to cook until lightly browned, about another 5 minutes. Turn off the heat and set aside.
Spray a 23x33 cm baking dish well with non-stick cooking spray. Spread 2 cups of the marinara sauce evenly in the bottom of the dish. Arrange 4 lasagna noodles in a single layer on top of the sauce. Spread half of the spinach mixture on top of the noodles and then top with half of the onion, pepper and mushroom mixture. Spread another 2 cups of sauce on top of the vegetable mixture. Arrange 4 more lasagna noodles on top of the sauce and then spread the remaining spinach mixture on top of the noodles followed by the remaining vegetable mixture. Put the remaining 4 noodles on top of the vegetable mixture and cover with the remaining marinara sauce.
Sprinkle the top of the lasagna with the panko crumbs and bake for 50 to 60 minutes until heated through and the sauce is beginning to bubble. If the panko crumbs begin to brown too much, cover with aluminum foil.
Allow lasagna to cool for 10 minutes before slicing and serving.