Spinach Lasagna | Challenge 22

Ingredients

• 400 g unsweetened plant-based milk (or 14 oz)
• 20 g cornstarch (or 0.7 oz)
• 1 pinch black pepper
• 1 pinch nutmeg
• 1 pinch salt
• 270 g silken tofu (or 9.5 oz)
• 90 g tomato sauce (or 3 oz)
• 12 g miso paste (or 0.4 oz)
• 90 g béchamel sauce (from above) (or 3 oz)
• ¼ tsp chili powder
• 270 g spinach, cooked and thoroughly drained (or 9.5 oz)
• Salt, to taste
• The béchamel sauce
• Main filling
• 8 lasagna sheets, cooked, according to the package
• Vegan cheese, if desired