Spinach Lasagna
If you’ve been dreaming of some hearty comfort food, this spinach lasagna recipe is for you!
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Cooking tools:
- Kitchen scale
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Spatula
- Spoon
- Measuring spoon
- Colander
- Pot
- Baking dish
- Oven
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
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