Vegan Lasagna with Spinach and Cheese That You Won't Stop Snacking On
Not many people know this,
but my mother was born in Italy.
No, that doesn't mean we ate nothing but pasta and pizza all day.
But I do have a very special place in my heart (and my stomach) for Italian food.
Pizza, pasta, lasagna. I don't really play favorites. I love them all. ♥
Those wonderful carbs, the rich sauce combined with roasted vegetables and herbs—it just does 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 wonderfully. 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 Béchamel sauce using unsweetened soy milk.
Instead of a ton of butter, I used a generous but measured amount of olive oil.
The result is absolutely surprising.
Yes, this is a rich, indulgent, and delicious vegan Béchamel sauce.
And what about the cheese?
I made the cheese from cashew nuts—and it's perfect for toast, pizzas, and anything that needs a melted topping.
Believe me—even though there's a little 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 do you eat it?
One portion of lasagna paired with a vegetable salad can be a wonderful solution for lunch or dinner during a cutting phase.
Yes, you can eat lasagna and still lose weight! (Shocking!)
Nutritional Values by Fitness Coach and Nutritionist Noam Bechar
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 Lasagna with Spinach and Cheese
Ingredients
6 lasagna sheets
200g raw 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 cloves of garlic 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 down, remove from heat and set aside.
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Prepare the Béchamel sauce:
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Pour the remaining olive oil into a large pot with 3 tablespoons of flour 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 to prevent the bottom from burning.
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After boiling, lower the heat and continue stirring until thickened.
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Don't give up—it takes about 10 minutes for the sauce to thicken properly.
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If it doesn't thicken enough for your liking, you can add another tablespoon or two of flour and keep stirring until the milk turns into a Béchamel sauce.
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Prepare the cheese:
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Drain the cashews and transfer them to a food processor.
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Add a clove of garlic and a quarter cup of water and blend thoroughly.
If you have nutritional yeast, now is the time to add it.
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Transfer the blender contents 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 cm baking dish, arrange 3 lasagna sheets at the bottom.
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Spread half of the Béchamel sauce, half of the spinach, and a layer of cashew cheese.
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Top with another layer of lasagna sheets, the remaining Béchamel, spinach, and cashew cheese.
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Bake at 180°C for about 40 minutes.
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Cool slightly before cutting so the lasagna doesn't fall apart.
