Vegan Spinach Lasagne
- 800 g Emborg Organic 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 Fresh Lasagne Plates
- 50 g Breadcrumbs
- 200 g Emborg Plant-based Cheddar-Style Block
Do you love lasagne? Try this Vegan Spinach Lasagne - a nice and tasty supplement for a meat lasagne.
Defrost the spinach.
Turn the spinach with grated lemon zest and juice.
Blend the pumpkin seed and set a side.
Melt coconut oil in a sauce pan, toss wheat flour in, whip into it becomes a solid mass.
Add soymilk gradually.
Then add salt and the shredded Emborg Plant-based Cheddar-style Block , stir in the sauce until the shreds is melted.
Put the lasagne together with pasta, cheesy sauce and spinach and repeat this process.
Top with blended pumpkin seeds and breadcrumbs.
Bake in the oven for 40 minutes at 200 degrees.
Enjoy this delicious lasagne!