Vegan Spinach and Cheese Lasagna You Won't Stop Snacking On
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Not many people know this,
but my mother was born in Italy.
No, that doesn't mean we ate pasta and pizza all day long.
But I definitely have a special place in my heart (and my stomach) for Italian food.
Pizza, pasta, lasagna. I don't really play favorites. I love them all. ♥
The wonderful carbs, the rich sauce combined with roasted vegetables and herbs simply do it for me big time.
I know what you're thinking —
how does Italian food go with veganism?
Want a truly honest answer?
It fits perfectly!
And how does lasagna fit into a cutting phase?
It fits perfectly. Because there are no fatty cheeses or butter here.
I'll detail the calorie count later on.
A bit about the recipe
I made a creamy, rich bechamel sauce from unsweetened soy milk.
Instead of tons of butter, I used a generous but measured amount of olive oil.
The result is absolutely surprising.
Yes, it's a rich, indulgent, and delicious vegan bechamel sauce.
And what about the cheese?
I made the cheese from cashew nuts — and it's perfect for toast, pizzas, and anything that needs to be "cheesy".
Believe me — while there's a bit of work involved, the result is totally worth it.
For a gluten-free version, replace the white flour with tapioca flour or potato starch, and use gluten-free lasagna sheets.
How to fit it into your diet?
One serving of lasagna paired with a fresh vegetable salad can be a wonderful lunch or dinner solution during a cutting phase.
Yes, you can eat lasagna and lose weight! (Shocking, I know)
Nutritional Values by Fitness Coach and Nutritionist Noam Bachar
One slice of lasagna (out of 8) weighing 250g contains:
300 calories
11g protein
25g carbohydrates
19g fat (of which 3g is saturated fat)
Vegan Spinach and Cheese Lasagna
Ingredients
6 lasagna sheets
200g natural cashews soaked in water for at least two hours
1 liter unsweetened soy milk
4 tbsp olive oil
4 tbsp white flour
500g spinach
1 onion
4 cloves garlic
1/2 tsp nutmeg
Optional: 1 tbsp nutritional yeast
Salt
Pepper
Instructions
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Slice the onion and 3 garlic cloves and sauté with one tablespoon of olive oil for about 3-4 minutes.
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Add the spinach, stir slightly, and cover with a lid.
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Once the spinach has wilted and reduced in volume, remove from heat and set aside.
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Prepare the bechamel sauce:
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Pour the remaining olive oil and 3 tablespoons of flour into a large pot and toast the flour for about a minute or two.
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Add the liter of soy milk, nutmeg, salt, and pepper and bring to a boil while stirring constantly so the bottom doesn't burn.
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After boiling, lower the heat and continue to stir until thickened.
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Don't give up — it takes about 10 minutes for the sauce to thicken.
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If it's not thick enough for your liking, you can add another tablespoon or two of flour and continue stirring until the milk turns into a bechamel sauce.
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Prepare the cheese:
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Drain the cashew nuts and transfer them to a food processor.
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Add one garlic clove and a quarter cup of water and blend well.
If you have nutritional yeast, now is the time to add it.
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Transfer the contents of the blender to a small pot and add one tablespoon of flour.
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Cook over low heat, stirring constantly, until the cheese pulls away from the sides of the pot.
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Assemble the lasagna:
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In a 30x20 pan, arrange 3 lasagna sheets at the bottom.
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Spread half of the bechamel sauce, half of the spinach, and a layer of the cashew cheese.
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Place another layer of lasagna sheets on top, followed by the remaining bechamel sauce, spinach, and cashew cheese.
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Bake at 180 degrees for about 40 minutes.
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Cool slightly before cutting so the lasagna doesn't fall apart.
