





Recipe: Herby Spinach and Chilli Vegan Lasagne
Ingredients
- 450g fresh, unwashed spinach
- 1/2 pack of Violife Creamy cheese (or similar vegan ricotta substitute)
- Pinch of nutmeg, freshly grated
- Seasoning to taste (I used herbamare and freshly ground black pepper)
- I Tbsp. dried mixed herbs
- Pack of fresh basil, leaves picked and torn
- 2 jars of premade tomato and chilli pasta sauce (I used Aldi’s Specially Selected)
- 6-8 sheets of egg free lasagne (most dried lasagne sheets are sfv)
- 1 block of Violife Block, grated
- To serve: two carrots, peeled and one courgette sliced into ribbons with a vegetable peeler and lightly griddled in a tiny splash of extra virin olive oil
Instructions
- Preheat the oven to 220oC/200oC fan/Gas 7
- Wash the spinach thoroughly and drain
- Wilt the spinach in a covered microwave bowl, in batches, with just the water clinging to the leaves, drain and chop roughly
- Add drained, chopped spinach to a bowl and stir in the violife creamy, half of the grated Violife Block, the mixed herbs, spices and the basil
- Season to taste,
- Spread a few spoonfuls of the pasta sauce in the base of a large lasagne dish
- Layer the lasagne sheets to cover the base of the dish
- Cover the pasta with half of the spinach and herb mix
- Top with the remainder of the pasta sauce jar
- Repeat, finishing with a top layer of pasta sauce
- Sprinkle over the remaining Violife Block and bake until golden brown and bubbling on top
- (approx. 30 minutes depending on the depth of the lasagne dish and how many layers etc)
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