Spinach and Mushroom Lasagna
Lasagna layers, mushroom filling and vegan béchamel sauce made with Violife makes the perfect combo. An easy recipe for everyone to enjoy!
Keywords
- Main
- vegan comfort food
- family favourite meals
- vioblock
- grated
- vegan recipes to impress
- vegan recipes for beginners
- dairy free recipes
- Easy
- leafy greens
- Everyday cooking
- Dining for two
- Italian
- Lunch
- Dinner
- Egg free
- Lactose free
- Nut free
- Vegan
- Dairy free
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.violife.com.
Ingredients
- 3 tbsp Violife VIOBLOCK
- 1 large onion, diced
- 400 g mushrooms, diced
- 800 g spinach leaves
- 4 cloves of garlic, minced
- 1 tablespoon dried herbs
- salt & Pepper to taste
- 1 teaspoon chilli powder
- 400 g diced tomatoes
- 250 g uncooked lasagna sheets
- Fresh Basil leaves, to decorate
- 200 g Violife Original flavour grated
- 60 g Violife VIOBLOCK
- 750 ml vegan cream
- 50 g flour
- 1 bay leaf, torn in half
- Pinch of ground nutmeg
- 1 teaspoon white pepper
- 1 teaspoon salt
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