🍝 Vegetarian Spinach and Mushroom Lasagna

Name: Vegetarian Spinach and Mushroom Lasagna
Total time: 30 min
Yield: 4 servings
Ingredients: 2 onions; 2 garlic cloves; 300 g carrots; 2 stalks celery stalks; 200 g fresh spinach; 200 g mushrooms; olive oil; 1 pinch cinnamon; 1 tbsp tomato paste; 200 ml vegetable broth; 400 g peeled tomatoes (in a jar); 1 tbsp coconut blossom sugar; 1 sprig rosemary; 1 bay leaf; 0.5 bunch parsley; some fresh basil; 1 pinch turmeric; 150 ml plant-based cream substitute (from cashews); 50 ml vegetable broth; 1 pinch nutmeg; 400 g lentil lasagna noodles or whole wheat lasagna sheets; 100 g chopped almonds (or some grated mozzarella)

700 kcal · 30 min · 4 servings

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Ingredients

2 onions
2 garlic cloves
300 g carrots
2 stalks celery stalks
200 g fresh spinach
200 g mushrooms
olive oil
1 pinch cinnamon
1 tbsp tomato paste
200 ml vegetable broth
400 g peeled tomatoes (in a jar)
1 tbsp coconut blossom sugar
1 sprig rosemary
1 bay leaf
0.5 bunch parsley
some fresh basil
1 pinch turmeric
150 ml plant-based cream substitute (from cashews)
50 ml vegetable broth
1 pinch nutmeg
400 g lentil lasagna noodles or whole wheat lasagna sheets
100 g chopped almonds (or some grated mozzarella)

Instructions

1. Peel the onions and garlic. Cut both into small pieces.
2. Roughly chop the carrots.
3. Cut the celery stalks into thin strips.
4. Wash the spinach and remove any tough stems.
5. Clean the mushrooms and slice them.
6. Heat a large pot.
7. Add olive oil to the pot.
8. Sauté the onions and half of the garlic in the oil until translucent.
9. Add a pinch of cinnamon, the carrots, and the celery.
10. Fry the vegetables for another 5 to 6 minutes.
11. Stir in the tomato paste and roast it briefly.
12. Deglaze everything with vegetable broth.
13. Add the peeled tomatoes.
14. Add coconut blossom sugar.
15. Add the herbs.
16. Add turmeric.
17. Let the sauce simmer for about 10 to 15 minutes.
18. Heat a pan with a little olive oil.
19. Sauté the remaining clove of garlic.
20. Add the spinach.
21. Cook everything for about 2 to 3 minutes until tender.
22. Deglaze the spinach with cashew cream.
23. Deglaze the spinach with vegetable broth.
24. Season with grated nutmeg.
25. Preheat the oven to 200 °C top/bottom heat.
26. Place a spoonful of tomato sauce in a baking dish.
27. Spread the sauce evenly.
28. Distribute the lasagna sheets in the dish.
29. Spread tomato sauce over them.
30. Layer the spinach on top.
31. Distribute the mushrooms on top.
32. Repeat the layers until all sheets and sauce are used up.
33. Finish the last layer with tomato sauce.
34. Finish the last layer with the spinach cashew sauce.
35. Sprinkle the lasagna with chopped almonds.
36. Bake the lasagna for about 20 to 25 minutes.

Nutrition per serving

kcal: 700
Protein: 26 g · Fett/Fat: 30 g · Carbs: 79 g