12/06/2021Pasta - Main courses - Gratins

White Vegan Lasagna with Leeks and Spinach

Name: White Vegan Lasagna with Leeks and Spinach
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Yield: 2-3 servings
Cuisine: Vegan
Ingredients: salt; 250 mL soy cream; 2 tbsp olive oil; 9 lasagna sheets; 200 g fresh spinach; 2 leek; pepper; nutmeg; salt; 800 mL plant-based milk; 100 g all-purpose flour; 100 g plant-based margarine

Autumn / Winter Batch cooking Low budget Blender-free Italian cuisine

For: 2-3 servingsDifficulty: EasyPreparation: 20 minCooking: 1h05

I loved this dish so much that I had it 3 times this week 😅That's a pretty good sign, so you should try it! These are the simplest lasagna to prepare out of all my lasagna recipes! Just leeks and spinach sautéed in a pan with a bit of soy cream, béchamel sauce, and layers of lasagna noodles - that's it. Baking in the oven is the longest step, so I recommend making this recipe early and taking advantage of the baking time to do something else ;)

Servings

Ingredients

Cups

-salt
-soy cream 250 (mL)
-olive oil 2 (tbsp)
-lasagna sheets 9
-fresh spinach 200 (g)
-leek 2
-pepper

For the béchamel

-nutmeg
-salt
-plant-based milk 800 (mL)
-all-purpose flour 100 (g)
-plant-based margarine 100 (g)

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Steps

Wash the leeks and spinach. Finely chop them.
In a pan, heat the olive oil. Sweat the leeks in it. Allow the leeks to sauté for a few minutes until they start to color. Deglaze with 250 mL of water (1 cup). And let it cook for 10 minutes, keeping an eye on it. Add the spinach. Let it cook again, adding a bit more water if needed, until the leeks are nice and tender!
During the cooking of the vegetables, prepare the béchamel sauce on the side: in a saucepan, melt the margarine over high heat. Add the flour and whisk, still on high heat, to form what is called a roux. Gradually pour in the plant-based milk while whisking. Continue cooking and whisking until it reaches a boil, the béchamel will thicken as it cooks. Turn off the heat and season, the béchamel is ready!
Preheat the oven to 180°C (355°F).
When the vegetables are tender and the water has evaporated, deglaze with the soy cream. Turn off the heat and season the vegetables.
In a gratin dish, first place a thin layer of vegetables. Cover with dry lasagna noodles. On top of that, arrange half of the remaining vegetables and drizzle with béchamel sauce. Cover once more with lasagna noodles. Add all the remaining vegetables and another drizzle of béchamel. Cover with lasagna noodles. Finish by pouring all of the remaining béchamel over the top!
Bake the dish for 50 minutes in the oven.