I feel pretty lucky that when I was little, my mom was cooking healthy, homemade food for me. Even though I wasn’t the biggest fan of veggies, there was one dish my mom made that I loved: spinach lasagne!
I remember we had this big red cookbook with easy recipes for children, including how to turn boring veggies into cute things like ladybugs and hogs. It included this recipe for spinach lasagne that I often made with my mom. 20 years later, I turned the recipe vegan and because it’s so delicious, I’m sharing it with you.
If you’re not into spinach but a fan of pasta, check out these Butternut Squash Linguine, Pasta alla Bolognese or Creamy Roasted Tomato Pasta.
If you love spinach, but prefer it in a different form, give this Creamy Spinach Pasta, Butternut Squash Curry or Red Quinoa & Chickpea Bowl a try!
Ingredients
- 600g frozen spinach
- 125ml plant milk
- 300g vegan quark (e.g. soy quark)
- 125g vegan cream (e.g. soy cuisine)
- 120g shredded vegan cheese
- lasagne noodles (which don’t have to be pre-cooked)
- salt & pepper to taste
- pinch of nutmeg
- 1 Tbsp margarine
Instructions
- In a pot, defrost the spinach in the plant milk on low heat, stirring occasionally.
- Preheat the oven to 200°C (400°F). Grease your baking dish with the margarine so the lasagne won’t stick to the dish.
- In a bowl, mix the quark, cream and 80g of the cheese. Add salt, pepper and nutmeg to taste.
- Once the spinach is defrostet, spread a thin layer of spinach on the bottom of the baking dish. Cover it with a layer of lasagne noodles. Spread a thin layer of the quark creme on the lasagne noodles, then add another thin layer of spinach, and top it with lasagne noodles. Continue until the spinach and quark are used up. The top layer should be spinach.
- Sprinkle the top with the remaining cheese and bake the lasagne for 35 – 40 minutes or until the cheese begins to brown. Take the lasagne out of the oven and let it sit for a few minutes so that it’s better to cut.
