This is the name of the dish we have chosen for you; Cashew and spinach lasagna
Working time: approx. 45 min. / Cooking / baking time: approx. 25 min. / Level of difficulty: simple / calorie p. P .: not specified
Mix all the ingredients for the tomato sauce in a bowl and season with the spices.
For the “fake ricotta”, place the cashew nuts with part of the tofu in the blender and mix. Add the remaining tofu, lemon juice, oil, garlic, basil and salt and mix again.
From time to time, stop the blender, gently scrape the mixture off the edge and continue mixing until a creamy mass is formed. It gets even creamier when you add 1 – 2 tablespoons of soy yoghurt (also sweetened, you do not notice).
Thaw the spinach, squeeze well and grate. Dice the onion and sauté in olive oil. Add the spinach, steam briefly (of course fresh spinach has to stew much longer). Season with salt, pepper and oregano. Next, the “ricotta” is carefully mixed under the spinach.
For my yeast melt variant melt the margarine in a pot, stir in the flour with a whisk. Gradually stir in the almond milk (alternatively soy milk). Next, sprinkle the yeast flakes. The whole thing thickens relatively quickly. Season with pepper, garlic salt, herbs and lime juice. Stir until the whole thing has a thick creamy consistency. Remove from heat.
Grease a lasagne mold and layer everything into the mold. First lasagne plates, then some spinach ricotta filling, tomato sauce and so on. I put the lasagna plates in hot to boiling water for a few minutes. The last layer is pasta plates and yeast melt.
Of course, non-vegans can also spread grated cheese over the yeast melt. The lasagne at 200 ° C 20 – 25 min. baked in the oven.
This recipe is slightly modified, but not originally from me. The laurels for the idea are due to the user “Veganguerilla”.