Ingredients

The following ingredients have 8 Servings
  • 15 no-boil lasagna noodles ((9 ounces approx))
  • 1 tbsp extra virgin olive oil
  • 1 large leek, green and white parts thinly sliced
  • 3 cloves garlic, minced
  • 14 oz vegan Italian sausage ((I used Tofurky. Place the sausages in a food processor and process a few times until crumbly).)
  • 1/2 cup unbleached all-purpose flour
  • 1 tsp dry sage
  • 1 tsp dry oregano
  • 4 cups cashew milk ((if you want to keep this nut-free, use a nut-free nondairy milk))
  • 1/2 tsp nutmeg
  • Salt and ground black pepper to taste
  • 16 oz spinach ((frozen. Thaw and squeeze out excess water))
  • 5 scallions or green onions, finely chopped
  • 8 oz vegan mozzarella shreds
  • vegan parmesan cheese ((optional))

Instruction

  • Make the bechamel sauce by heating the oil. Add the leeks and garlic, season with salt and pepper, and saute, stirring, until the leeks are soft, about five minutes.
  • Add the sausage and herbs and continue to stir-fry about two or three minutes. Add the flour, mix well, and stir-fry another two minutes.
  • Add half the cashew milk and stir into the sausage mixture until it begins to thicken. Add the remaining cashew milk and mix well. Bring the sauce to a boil over medium heat and turn off.