Spinach lasagna with cauliflower cream sauce

Ingredients for 4 servings:

• 750 g spinach, frozen, portionable
• 750 g cauliflower, frozen
• 250 g cashew nuts
• 200 ml plant-based cream (Plant Cream Cuisine) or whipped cream
• 1 tsp salt
• 2 tsp smoked salt
• ½ tsp nutmeg
• 2 tbsp lemon juice
• 1 large onion(s)
• Lasagna sheet(s)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

Soak the cashews in water. Cook the cauliflower with 1 teaspoon of salt, turn off the heat, and let it stand with the water. Peel and dice the onion, and sauté it with 1 teaspoon of smoked salt. Blend the cashews with 1 teaspoon of smoked salt, lemon juice, and cream (using an immersion blender). If it’s too thick, add a little cauliflower water until it reaches a smooth, creamy yogurt consistency. Then add the cauliflower, nutmeg, sautéed onion, and a little more of the cauliflower water until you have a white sauce of the desired consistency. If you have one, you can blend everything at once in a professional 2-liter blender. Then it’s time to layer. Oil a lasagna dish, pour some sauce onto the bottom, place lasagna sheets on top, and spread the still-frozen, portionable spinach on top. Pour the sauce on top until the spinach is covered. Repeat the layering of lasagna sheets, spinach, sauce, and so on, ending with enough sauce to cover everything. Bake in a hot oven at 180°C for about 40 minutes.