Pic of Spinach, raisin & pine nut vegan lasagne

Spinach, raisin & pine nut vegan lasagne

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Vegetarian mains

Spinach, raisin & pine nut vegan lasagne

Main Serves 4 1h 30 min
This veg-packed lasagne is made with a delicious dairy-free white sauce. If you love a less-conventional lasagne, this one is for you. We’ve taken inspiration from a traditional side dish found in Mediterranean countries made with spinach, raisins and pine nuts. The combination of flavours adds a fruity and nutty tone without masking the main ingredient, the vibrant spinach. They are mixed with sautéed leeks and the vegan white sauce to create a tasty filling full of textures and gentle flavours. You will be amazed how creamy and tasty the white sauce is.

Cook's notes

To toast the pine nuts, place them in a dry frying pan over a low heat. Cook, stirring constantly, until golden brown and transfer them to a plate to stop the cooking. They can go from golden brown to burnt very quickly, so make sure you watch them.

Ingredients

For the white sauce:

  • 1l plant-based milk, i.e ReRooted oat milk
  • 1 bay leaf
  • 1 sprig fresh thyme, or other fresh herb
  • 6 tbsp olive oil
  • 6 tbsp all-purpose flour
  • ½ tsp ground nutmeg
  • ¼ tsp ground white pepper
  • 2 tbsp nutritional yeast

For the lasagne:

  • 750g true spinach, tough stalks removed & washed
  • 4 leeks, washed & sliced into 2 cm pieces
  • 2 garlic cloves, peeled & chopped
  • 50g raisins
  • 40g pine nuts, toasted
  • 500g lasagne sheets
Image of Spinach, raisin & pine nut vegan lasagne

Method

Prep time: 30 min
Cooking time: 1h
  • Step 1

    Pour the plant-based milk into a saucepan over a medium heat and bring it to a gentle boil. Reduce the heat and add the bay leaf and thyme. Let it simmer for 2 minutes. Turn off the heat, remove the herbs and set aside.
  • Step 2

    Add the oil to a medium saucepan over a low heat. As the oil heats, add the flour and, whisking vigorously, cook for two minutes to avoid the taste of raw flour.
  • Step 3

    Whisking all the time, gradually add the plant-based milk, allowing the sauce to thicken before adding more. When all the milk is added, gently simmer for 3-5 minutes, or until reaching a fairly thick and shiny sauce. Remove from the heat and add the nutmeg, white pepper, nutritional yeast and salt to taste. Mix all well, cover the pan and set aside.
  • Step 4

    Preheat the oven to 200°C/Gas 6. Bring a big pan of salted water to boil. Add half of the spinach, or enough to cook properly depending on the size of your pan. Blanch for 30 seconds and transfer to colander. Repeat process until all the spinach is cooked. When cold enough, gently squeeze out the excess water with your hands.
  • Step 5

    Meanwhile, in a big saucepan, heat a little olive oil over a medium heat. Add the leeks and garlic and cook for 8-10 minutes or until soft. Stir in the raisins, pine nuts, half of the white sauce and mix together well. Add the spinach and gently toss until everything is coated. Taste and adjust seasoning if necessary.
  • Step 6

    Layer up the lasagne in an ovenproof dish. Start with a thin layer of white sauce, then lasagne sheets, and half of the spinach mixture. Repeat a layer of pasta and the remaining spinach mixture and finish by placing a layer of pasta on top and spreading over the remaining white sauce.
  • Step 7

    Bake for 30 minutes or until bubbling and cooked through. To get a nice golden-brown colour, use the grill at the end if necessary. Serve while still piping hot.

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