Vegan spinach cashew lasagna

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Working time: approx. 30 min. / Cooking / baking time: approx. 50 min. / Level of difficulty: normal / calories p. P .: not specified

Dice the onion, roughly chop 70g. cashew nuts and slice the tomatoes. Preheat the oven to 180 ° C convection.

Sweat the onions in a little oil, add the spinach and 150 ml of water and simmer until the spinach has thawed.

In the meantime roast the roughly chopped cashew nuts in a frying pan without fat. In a blender, puree garlic, salt, pepper, nutmeg, chilli, soy cream, 150 g of cashew nuts or almonds and 500 ml of hot water until a homogeneous mass without pieces has formed.

Then the lasagna is layered: add to the bottom of the baking dish about 50 ml of water and a dash of oil, so that the pasta does not stick to the mold. Then spin lasagna plates, spinach, a little sauce and roasted cashews and again lasagna plates until the spinach is used up. Distribute the tomatoes on the top noodle layer and add the remaining sauce.

Approximately Put in the oven for 40-45 minutes until the noodles are soft and a light brown layer has formed.

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