Vegan Spinach Lasagna with only a few ingredients! This meatless lasagna recipe is easy to make and delicious. Perfect as vegan dinner or for meal prep!
This spinach lasagna recipe is simple and super classy. But to me, it is so much more. I connect this recipe with friendship, homecoming, and reunion. You wonder why? Because I cooked this recipe a lot last summer when I came home from 2 years abroad. After traveling for a while, it felt so great to cook again myself and to have a proper kitchen. I remember the summer days, the sun, and the mixed feelings of joy, return change, and sadness. Even though my emotional life was (and still is) is mixed up, being surrounded by friends and family felt good – especially after such a long time.
I made this spinach lasagne quite a few times for several friends. It seems everybody loved it and also I love doing it. It’s one of those simple but delicious recipes, which is perfect for dinner with friends. You can prepare it in advance and it’s always a sure success.
This vegan spinach lasagna only needs a few ingredients. The taste of spinach and tomatoes remind you of Mediterranean cuisines. It goes perfectly with homemade focaccia as a starter and a fresh salad on the side.
- 1 kg spinach (frozen)
- 2 onions
- 3 garlic cloves
- 16 lasagna noodles
- 4-6 tomatoes
- 200g vegan cheese
- salt, pepper, nutmeg
- 1-2 tbsp olive oil
- 60g flour
- 150 ml white wine
- 250 ml veggie broth
- 450 ml vegan cream
- 100g vegan butter
- Peel and finely chop garlic and onions. Heat olive oil a large pot over medium heat and fry garlic and onions for about 2 min. Add frozen spinach and let simmer for about 15 min until the spinach is defrosted and soft. Season with salt and pepper.
- Melt the butter in a saucepan over medium-low heat. Stir in flour, then add white wine, vegetable broth, and cream. Whisk and let simmer for about 3-5 min while stirring. Season with salt, pepper, and nutmeg.
- Wash and cut tomatoes into thin slices.
- Preheat oven to 180°C. Assemble the different layers for the lasagne in an oven dish. Start with a layer of noodles, top with a layer of spinach filling, add few tomato slices, and finish with a layer of béchamel sauce. Repeat pattern until the oven dish is filled. Finish with a final layer of béchamel sauce and add the vegan cheese on top. Bake in the oven for approx. 30 – 35 min.