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196: © 1997-2026, Vegi-Service AG, CH-9315 Neukirch (Egnach), www.vegusto.ch
Ingredients for 3 Servings
50 g margarine [217]
50 g flour
750 ml water
or plant drink (not oat)
1 tsp rock salt
2 tsp garlic powder
200 g No-Moo, Piquant, grated [Order No: 403]
240 g deep-frozen spinach
lasagne sheets
1 jar No-Muh, Pesto, 130 g [Order No: 420]
2 tbsp pine nuts
gratin pan: approx. 20 x 26 cm
Treat yourself with Vegusto: Recipe No. 196
Just look at this vegan beauty! Layers upon layers of lasagna sheets, bechamel sauce, spinach, pesto and plant-based cheese! Our mouths are still watering. If you haven't tried a pesto lasagna before, let us warn you, it's crazy addicitive. I mean who doesn't love pesto?
Recipe developed and photographed by #vegansofzuri.
Ingredients for 3 Servings
50 g margarine [217]
50 g flour
750 ml water
or plant drink (not oat)
1 tsp rock salt
2 tsp garlic powder
200 g No-Moo, Piquant, grated [Order No: 403]
240 g deep-frozen spinach
lasagne sheets
1 jar No-Muh, Pesto, 130 g [Order No: 420]
2 tbsp pine nuts
gratin pan: approx. 20 x 26 cm
Preparation
Melt the vegan margarine with the flour, then add in the plant-based milk and the garlic powder.
Stir until thickened.
Add the granted No Muh, Piquant, the frozen spinach (cooked, water drained and chopped) and the salt.
Place first lasagna sheet in baking tray, top with 1 tsp No-Muh, Pesto then add some of the spinach bechamel sauce, continue lasgana ->pesto ->sauce layers until top of tin (we made 4 layers with 3 sheets each).
Top with final layer of bechamel sauce and sprinkle with grated No-Muh, Piquant and pinenuts. Place in hot over 180 degrees for 35-45 mins.
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Just look at this vegan beauty! Layers upon layers of lasagna sheets, bechamel sauce, spinach, pesto and plant-based cheese! Our mouths are still watering. If you haven't tried a pesto lasagna before, let us warn you, it's crazy addicitive. I mean who doesn't love pesto? Recipe developed and photographed by #vegansofzuri. [196]
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