Two-Sauce Lasagna with Creamy Béchamel & Classic Tomato
Recipe
When I have a bit of time I always make a big batch of this lasagna as it is really my favourite and most comforting food ever.
Equipment: oven tray, baking paper, frying pan, small saucepan, blender, lasagna baking tray
Prep time: 30 min
Cooking time: 20 min
Difficulty: medium
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Ingredients
Lasagna
- 3 medium size sweet potatoes, peeled and roasted
- 260g spinach
- 200g spelt pasta sheets
Béchamel
- 100g cashews, soaked for 2 hours
- 400ml almond milk (or any other nut milk)
- 3 garlic cloves
- 4 tbsp. nutritional yeast
- Juice of ½ lemon
- 2 tbsp. arrowroot or corn-starch
- 2 tbsp. olive oil
Tomato sauce
- 2 onions, chopped
- 4 garlic cloves, pressed
- 2 tbsp. coconut oil
- 400g of chopped tomatoes in tomato juice
- 100g tomato purée
- Freshly ground black pepper
Method
1. Preheat the oven to 200°C.
2. Place the spinach in a big colander in a sink and pour over it a kettle of boiling water to wilt the leaves. Set aside.
3. Make the tomato sauce; place the coconut oil onto a frying pan, add the onions and cook on a high heat constantly stirring for about 2-3 minutes, until golden. Add garlic, tomatoes and tomato purée. Turn down the heat and cook for another 5 minutes. Add black pepper and set aside.
4. Make the Béchamel; put all the ingredients in a blender and then transfer it into a small cooking pan. Bring to boil and then simmer constantly stirring until it thickens, creating a custard like consistency, about 5-8 minutes.
5. Start assembling the lasagna by layering: sweet potatoes, spinach, half of the Béchamel sauce, half of the lasagna sheets, all tomato sauce. And a second layer: the rest of the sweet potatoes, spinach, pasta and Béchamel sauce.
6. Place in the oven and bake for about 20 min, until crispy on top.