Vegan Lasagna

Ingredients

• Soymilk

  Enhanced, (all flavors)

  4 cup or 972g

• Nutmeg

  Spices, ground

  ½ tsp or 1g

• Olive oil

  Salad or cooking

  6 tbsp or 81g

• All-Purpose Baking Flour

  Bob's Red Mill

  ½ cup or 68g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Cherry tomatoes

  Red, ripe, raw, year round average

  2 cup cherry tomatoes or 298g

• Spinach

  Raw

  200g

• Onions

  Raw

  1 medium or 110g

• Plant-Based Ground Beyond Beef

  Beyond Meat

  340g

• Passata, Sweet & Velvety

  Mutti

  2 ½ cup or 600g

• Garlic

  Raw

  5 clove or 15g

• Lasagna Noodles

  Great Value

  6 servings or 336g

• Silk Vegan Cheddar

  10 tbsp or 200g

Directions

1. Prepare the Bechamel: Mix the flour and oil in a bowl. Heat the milk with salt, pepper and nutmeg. As soon as the milk boils, add the flour mix and turn down the heat. Mix until thickened.
2. Prepare the bolognaise sauce: Saute the onion and garlic. Add the beyond beef. Add the tomatoes and spinach. Add the passata and simmer for 10 minutes.
3. Assemble the lasagna: Alternate bolognaise sauce, pasta, and bechamel. Top with the cheese.
4. Bake at 375 for about 40 minutes.