Creamy Wild Garlic Lasagna

Serving amount: 8 portions
Preparation time: 60 – 90 min
Baking time: 30 min


4 eggplants
olive oil
400 g spinach
one cup of water
300 wild garlic (ramson), chopped
200 g cashews
100 ml vinegar
50 g nutritional yeast flakes

1 tb nut meg
1 tsp cumin
陆 tsp pepper
14 cloves, ground

400 ml water

500 g lasagna sheets


  1. Wash the eggplants and cut their peel lengthwise.
    Cut the eggplants into finger-thick slices and lay these out on a large baking pan so that the slices are not overleaping.
    This same pan could be later on used for assembling and baking the lasagna.

  2. In about 30 minutes, the eggplant slices are baked golden brown and can be taken out of the oven.
  3. Place the eggplant slices in a separate bowl.
  4. Steam the washed spinach in a large cooking pot with one cup of water for about 10 min.
  5. Add the wild garlic and mix well, then turn off the heat, cover with a lid.
  6. In a mixer, add cashews with vinegar, yeast flakes, spices and 200 ml water and blend until you get a smooth texture. Then add the remaining water and blend well.
  7. Pour the cream into the pot and mix well.
  8. Preheat the oven up to 180掳C.
  9. To assemble the lasagna, cover the baking tray with a layer of lasagna sheets, spread a thin layer of sauce, then add a layer of egg plant slices and cover with another thin layer of cream.
  10. Repeat this process twice more.
  11. Cover with one last layer of lasagna sheets and one last layer of cream.
  12. Decorate with egg plant slices.
  13. Sprinkle olive oil over the unbaked lasagna and bake for about 30 min until slightly browned.

Enjoy! 馃檪

Article by Pauline Eberts
漏 All rights reserved DeliKaktus – Blanc & Baum GbR


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