Spinach and white bean lasagne

Method

1. Heat the oven to 200°C (180°C fan). Peel and finely chop the onion, crush the garlic and drain and rinse the beans.
2. Warm the oil in a pan over a medium heat. Cook the onion with a pinch of salt for 8 minutes, then add the garlic and oregano for 1 minute. Add the tomatoes and beans and simmer for 10 minutes, lightly crushing the beans.
3. Stir in the spinach until it wilts, then season well with salt and black pepper.
4. For the white sauce, mix the cornflour with 4 tablespoons of the oat milk until smooth. Heat the rest of the milk in a saucepan until steaming, then whisk in the cornflour mix and the nutritional yeast and stir for 3 to 4 minutes until thick. Season.
5. Spread a third of the tomato mixture in a baking dish and cover with a layer of lasagne sheets. Repeat twice more, finishing with sheets.
6. Pour the white sauce over the top so the sheets are completely covered, then cover with foil.
7. Bake for 30 minutes, then take off the foil and bake for 15 minutes more until golden and bubbling. Rest for 10 minutes before cutting.

Tip Assemble it the day before and keep it covered in the fridge, then bake when you need it, allowing a little extra time.

Photo made with AI.

From Nosha · nosha.app