300mlUnsweetened soy milk (or other plant-based milk)
20gFlour (e.g. spelt flour type 1050)
Pepper from the mill (black)
9Lasagne plates (approx. 165g)
For the spinach
Peel and dice the onions and fry them in a little frying oil until they are translucent. Then add the spinach and 200ml water and let the spinach thaw over low heat. Meanwhile, I make the melt. Then I taste the spinach with salt, pepper, nutmeg and a little lemon juice.
For the melt
Dissolve the flour in part of the soy milk and set aside.
Put the rest of the soy milk together with the olive oil in a saucepan, season with nutmeg, pepper, salt and yeast flakes and heat, stirring occasionally.
As soon as the liquid is boiling, I take it off the plate and then use a whisk to stir in the flour and soy milk mixture. Then I boil the sauce again while constantly stirring it.
I use a 13.5cm x 20cm glass bowl for the lasagna. (If you have a tray in which the lasagne sheets fit better. I have to break it up a bit.)
Now preheat the oven and then alternate layers of spinach and lasagne sheets in the pan. The bottom and top layers are made of spinach. (I needed about 9 sheets of lasagne in total.)
Finally, distribute the melt on the top layer of spinach and bake the lasagne according to the packaging instructions on the lasagne plates. For me it was 35 minutes at 200 degrees top / bottom heat.
We were well fed up with it for two without any additional side dishes.
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