I just wanna start by saying this dish tastes so flipping good!! It’s so versatile too, you can serve with pretty much anything or even have it on its own! Remember,

you can keep up to date with what I eat every day over on my Instagram @thediffveggie

The simplicity of the dish also adds to my love for it.

All you need:

3 x Leeks

2 x handfuls of spinach

1 x tbsp of flour

1/2 tbsp of vegan butter

150ML of plant based milk

4 x vegan lasagne sheets

Pinch of salt

Pinch of pepper

Big handful of vegan mozzarella

Ok, so all you need to do is place your leeks in a frying pan with some olive oil, once they are cooking you want to throw your tbsp of butter into a separate saucepan.

Once the butter is melted add your flour and whisk until it forms a thick dough consistency, you may need to add more flour.

Then slowly add your plant based milk, and keep whisking. It should slowly start to thicken, once you have the consistency you desire add your salt and pepper. Then you want to place some of your mozzarella into the sauce stir until melted.

Place your spinach in with the nearly cooked leek. And stir until wilted. At this point your sauce should be ready so you will want to pour this over the leek and spinach give it a good mix for a minute and then it’s ready!

Place half of your mix into a lasagne dish, layer that half with the lasagne sheets. Then place the other half on top. You then want to place another two lasagne sheets on top of that and cover with your remaining cheese.

Bake this on gas mark 6 for about 20-25 minutes or until the top is nice and melted with a crispy appearance.

And voila, you have your vegan lasagne, enjoy!