Vegan Spinach lasagne

Vegan Spinach lasagne

with lemon and Cheddar-style shreds

Ready in 60 min Ready in 60 min
Serves 4 Serves 4

800 g frozen chopped spinach

1 lemon

100 g pumpkin seeds

50 g coconut oil

50 wheat flour

1 l soymilk

1 2 tsp. Salt

200 g Emborg Cheddar-style shreds

200 g fresh lasagne plates

50 g breadcrumbs

Defrost the spinach.

Turn the spinach with grated lemon zest and juice.

Blend the pumpkin seeds.

Melt coconut oil in a sauce pan, toss wheat flour in, whip into solid mass.

Add soymilk little by little.

Then add salt and Emborg Cheddar-style shreds, stir in the sauce unstill the shreds is melted.

Put the lasagne together with pasta, cheesy sauce and spinach and repeat.

Top with blended pumpkin seeds and breadcrumbs.

Bake in the oven for 40 minutes at 200 degrees.