Vegan Lasagna
My sister called the other night to say that she was stopping by and would like to have dinner with us. "And it would be really nice if... you know, if you were making your lasagna tonight." So, I put away the Boca burgers and whipped this together instead.
It isn't easy to make lasagna without meat or cheese... But amazingly, this is a hit. It's one of the few ways I'll eat spinach.
lasagna (10 strips)
frozen spinach (half a 12 oz. bag or more)
jar of Ragu Super Vegetable Primavera (2.5 cups of sauce)
3 TB flour (or 2 TB overfull)
2 cups soy milk
1 vegetable bouillon (maggi)
panko, for topping
salt & pepper to taste
lemon juice to taste
oil
Preheat oven to 350 degrees. Cook lasagna according to package ingredients.
Saute frozen spinach in a saucepan until thoroughly thawed and cooked through. Add salt (about 1 tsp) and pepper (to taste). Sprinkle with lemon juice (2 tsp?). Empty the pot to use for the béchamel.
Heat oil in the saucepan on high and stir in the flour for the béchamel. Add in the soy milk and the bouillon, stirring constantly. Heat until thick and relatively smooth.
Drain lasagna. Pour 1 cup of ragu on the bottom of a 9x13 pan. Lay down four strips of lasagna. Pour 1/2 cup of sauce on the lasagna and spread the spinach. Lay down three strips of lasagna and spread the sauce. Lay down three more strips of lasagna, making sure the corners especially are soaked.
Pour the bechamel over the last lasagna layer and sprinkle with panko. Bake in the oven for 25 min. Optional: switch the oven to broil for five extra minutes to brown the top. Enjoy!
