Spinach Lasagne with Mushrooms and Pesto Béchamel Sauce
Ingredients
2
pc
onions
4
Clove(s)
garlic
350
g
raw mushrooms
5
tb
olive oil
40
g
pine nuts
450
g
frozen spinach
1
Pinch(es)
salt
1
Pinch(es)
pepper
150
ml
oat drink
12
pc
lasagne sheets
25
g
vegetable margarine
30
g
oat drink
4
ts
vegan pesto, green
1
Pack(s)
Simply V Grated Gratin
Preparation
1. Peel and chop the onions and garlic. Dice the onions and chop the garlic. Clean and slice the mushrooms.
2. Heat the olive oil in a large, deep frying pan. Add the onions and cook over a medium heat for 3 minutes, stirring occasionally. Add the garlic, mushrooms and pine nuts. Cook for 5 minutes. Add the spinach and cook for 5 minutes. Add the Simply V Streichzart Natur and the oat drink, stir well and season with salt and pepper. Heat for a further 2-3 minutes.
3. For the béchamel sauce, melt the margarine in a saucepan. Pour in the flour and stir with a whisk until the flour and margarine are combined. Add the milk and continue to whisk. The cream should be thick, but if it isn't, increase the heat (it shouldn't boil, but it should be close to boiling). Finally, stir in the pesto.
4. Cover the bottom of an ovenproof dish with a little spinach sauce and then place the lasagne sheets (4-5) on top. Spread half of the spinach sauce on the lasagne sheets, followed by a third of the béchamel sauce and two to three handfuls of Simply V Gratin. Cover with another layer of lasagne sheets, spread the rest of the spinach sauce on top, and top with a third layer of lasagne sheets. Top with another layer of béchamel sauce and sprinkle with the cheese alternative.
5. Bake the lasagne in the oven at 180°C convection heat for 35 minutes (180°C top/bottom heat for 45 minutes).
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