Spinach Lasagne

YIELD, TIMES AND INFO Makes: 3-4 servings Preparation Time: 20m Cooking Time: 15m Total Time: 35m Cooking Temperature: Grill or 230°C (450°F) Storage Times: Keeps for 2 days in the fridge INGREDIENTS (Imperial) For the bechamel sauce: 1¾ cup oat milk (or any other non-dairy milk) 0.7oz cornstarch 1 pinch black pepper 1 pinch mace (or nutmeg) 1 pinch salt For the filling: 9.5oz silken tofu 6 tbsp tomato sauce 1½ tsp miso paste 6 tbsp bechamel sauce (from above) ¼ tsp paprika (or chili powder) 9.5oz cooked and thoroughly drained spinach salt (to taste) To build the final lasagne: béchamel sauce filling 8 lasagne sheets (cooked as instructed on the packet) vegan cheese (if desired) INGREDIENTS (Metric) For the bechamel sauce: 400g oat milk (or any other non-dairy milk) 20g cornstarch 1 pinch black pepper 1 pinch mace (or nutmeg) 1 pinch salt For the filling: 270g silken tofu 90g tomato sauce 12g miso paste 90g bechamel sauce (from above) 1g paprika (or chili powder - ¼ tsp) 270g cooked and thoroughly drained spinach salt (to taste) To build the final lasagne: béchamel sauce filling 8 lasagne sheets (cooked as instructed on the packet) vegan cheese (if desired)