Vegan Spinach Lasagne

5 from 6 votes
Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 13 kcal


For the spinach

  • 200 g Onions
  • 2 tbsp Frying oil
  • 450 g Spinach leaves (frozen)
  • 0,5 Knife point Nutmeg
  • Pepper from the mill (black)
  • 1 tsp Salt
  • 1 tbsp Lemon juice

For the melt

  • 300 ml Unsweetened soy milk (or other plant-based milk)
  • 20 g Flour (e.g. spelt flour type 1050)
  • 20 g Olive oil
  • Pepper from the mill (black)
  • 0,5 tsp Salt
  • 0,5 Knife point Nutmeg
  • 1 tsp Yeast flakes


  • 9 Lasagne 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.

The lasagne

  • 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.


Serving: 100gCalories: 13kcalCarbohydrates: 1.1gProtein: 0.1gFat: 0.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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