Vegetarian Spinach Lasagna al forno

Ingredients

• 2 onions
• 2 Garlic cloves
• 300 g carrots
• 2 stalks celery
• 200 g fresh spinach
• 200 g mushrooms
• olive oil
• 1 pinch cinnamon
• 1 tbsp Tomato Paste
• 200 ml vegetable broth
• 400 g peeled tomatoes (canned)
• 1 tbsp coconut palm sugar
• 1 sprig rosemary
• 1 bay leaf
• 0.5 bunch Parsley
• a few fresh basil leaves
• 1 pinch turmeric
• 150 ml cashew-based plant milk
• 50 ml Vegetable broth
• 1 pinch nutmeg
• 400 g lentil lasagna sheets or whole wheat lasagna sheets
• 100 g chopped almonds (or some shredded mozzarella)

Instructions

1. 1.

   Peel and finely chop onions and garlic. Roughly chop carrots, slice celery into thin strips. Wash and trim spinach. Clean mushrooms and slice them.

2. 2.

   Heat a large pot. Add olive oil. Sauté onions and half the garlic in the oil until translucent. Add 1 pinch of cinnamon, carrots, and celery, and cook for another 5–6 minutes. Stir in tomato paste and toast briefly. Then deglaze with vegetable broth.

3. 3.

   Add peeled tomatoes, coconut palm sugar, herbs, and turmeric. Simmer for about 10–15 minutes.

4. 4.

   Heat a pan with a little olive oil. Sauté the remaining garlic and add spinach. Cook gently for 2–3 minutes until wilted. Deglaze with cashew milk and vegetable broth, seasoning with grated nutmeg.

5. 5.

   Preheat the oven to 200 °C (Oven/Convection). Spoon tomato sauce into a baking dish and spread evenly. Arrange lasagna sheets in the dish, spread sauce over them, then layer spinach and mushrooms. Repeat this layering until all sheets and sauce are used.

6. 6.

   Finish with a final layer of tomato sauce and spinach-cashew sauce. Sprinkle chopped almonds (or mozzarella) on top and bake for about 20–25 minutes.