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Le Chaudron recipe
Lasagnes vegan
Vegan spinach lasagna
⏱ 90 minServes 6Medium380 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
12lasagna sheets
500 g (18 oz)fresh spinach
400 g (14 oz)tomatoes, chopped
1zucchini
200 g (7 oz)silken tofu
100 g (3½ oz)nutritional yeast
2 clovesgarlic
1onion
2 tbspolive oil
1 tbspdried oregano
- 12 lasagna sheets
- 500 g (18 oz) fresh spinach
- 400 g (14 oz) tomatoes, chopped
- 1 zucchini
- 200 g (7 oz) silken tofu
- 100 g (3½ oz) nutritional yeast
- 2 cloves garlic
- 1 onion
- 2 tbsp olive oil
- 1 tbsp dried oregano
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 180°C (350°F) convection. Chop the onion and garlic.Making it from scratch? See the fresh pasta — ≈ 30 min + repos
- Heat the oil in a large skillet. Sweat the onion 5 minutes until translucent.
- Add the garlic and tomatoes. Simmer 10 minutes with the oregano, salt and pepper.
- Meanwhile, wash the spinach and wilt it 3 minutes in another skillet. Drain well.
- Slice the zucchini thinly with a mandoline. Blend the silken tofu with the nutritional yeast and some salt.
- In the baking dish, layer: tomato sauce, lasagna sheets, spinach, tofu cream, zucchini. Repeat.
- Finish with a layer of tofu cream on top. Cover with foil.
- Bake 30 minutes at 180°C (350°F), then remove the foil and bake 15 minutes to brown. Rest 5 minutes.
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