If you have at home some vegan yoghurt, good vegan cheese, some cooking cream, non-boiled lasagna noodles and some spinach – this recipe can be a perfect option for a nice homey comfort food. In this recipe I used frozen spinach instead of fresh. It just took a short time to saute it, to season and to use it as filling.
This lasagna has a mild taste, it is nicely slightly sour (because of vegan yoghurt) and has a lovely deep note that comes from nutritional yeast. Usually I preffer to use ceramic and refractory trays for baking dishes such as lasagnas and moussakas. Food gets a nice crispy layer on the bottom and arround the edges, and at the same time looks very presentable when served.
I find that nutritional yeast is on of the most necessary ingredients since the time I changed my food habits to a completely vegan (that was more than 5 years ago). In vegan cuisine it is frequently used as addition to a wide range of dishes. The nutritional yeast that can be found on our market is usually enriched with vitamin B12.