Vegan Spinach lasagne
with lemon and Cheddar-style shreds
800 g frozen chopped spinach
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.