About the Recipe
When I have a bit of time I always make a big batch of this lasagna as it is really my favourite and most comforting food ever.
Equipment: oven tray, baking paper, frying pan, small saucepan, blender, lasagna baking tray
Ingredients
Lasagna
3 medium size sweet potatoes, peeled and roasted
260g fresh spinach leaves
200g spelt pasta sheets
Béchamel
100g cashews, soaked for 2 hours
400ml almond milk (or any other nut milk)
3 garlic cloves
4 tbsp. nutritional yeast
Juice of ½ lemon
2 tbsp. arrowroot or corn-starch
2 tbsp. olive oil
Tomato sauce
2 onions, chopped
4 garlic cloves, pressed
2 tbsp. coconut oil
400g of chopped tomatoes in tomato juice
100g tomato purée
100g red lentils (optional)
Freshly ground black pepper
Preparation
Preheat the oven to 200°C.
Place the spinach in a big colander in a sink and pour over it a kettle of boiling water to wilt the leaves. Set aside.
Make the tomato sauce; place the coconut oil onto a frying pan, add the onions and cook on a high heat constantly stirring for about 2-3 minutes, until golden. Add garlic, tomatoes and tomato purée. If using lentils, add them now and let the sauce simmer for 15-20 mins. Otherwise, turn down the heat and cook for just another 5 minutes. Add black pepper and set aside.
Make the Béchamel; put all the ingredients in a blender and then transfer it into a small cooking pan. Bring to boil and then simmer constantly stirring until it thickens, creating a custard like consistency, about 5-8 minutes.
Start assembling the lasagna by layering: sweet potatoes, spinach, half of the Béchamel sauce, half of the lasagna sheets, all tomato sauce. And a second layer: the rest of the sweet potatoes, spinach, pasta and Béchamel sauce.
Place in the oven and bake for about 20 min, until crispy on top.