Vegane Lasagne-Rosen mit Spinat-Walnuss-Creme und Paprika-Tomatensoße

These vegan lasagna roses with spinach, walnuts, and creamy tofu filling look special but are easy to prepare. The small pasta roses are baked in a spicy pepper-tomato sauce and topped with a golden, crispy crust. This vegan oven recipe is perfect for a special dinner, for guests, or when you want to make vegan lasagna in a different way. The combination of green spinach-walnut cream, red pepper-tomato sauce, and crispy topping makes this dish aromatic, filling, and beautiful on the plate. If you are looking for vegan recipes, lasagna recipes, easy oven dishes, or meatless ideas, you have to try these vegan lasagna roses. With love, Your Anna 🤗 🧡 You can find all my kitchen utensils here: 👉 https://go.kitchen-by-nature.com/ 🪵 Walnut Cutting Board Solid end grain · Knife-friendly · Naturally antibacterial https://go.kitchen-by-nature.com/waln... 🔪 Élancé Santoku Featherlight · Razor-sharp · 69 layers of Damascus steel https://go.kitchen-by-nature.com/elance 🧂 Salt & Pepper Mill Set Solid Hevea wood · Durable carbon & ceramic grinding mechanism https://go.kitchen-by-nature.com/mills 📋 INGREDIENTS: For the lasagna roses: 8 - 12 vegan lasagna sheets, approx. 250 g (8.8 oz) 300 g firm natural tofu (10.6 oz) 200 g fresh leaf spinach (7 oz) 1 small onion, approx. 80 g (2.8 oz) 2 garlic cloves 100 g vegan cream cheese (3.5 oz) 60 g walnuts (2.1 oz, approx. ½ cup) 3 tbsp nutritional yeast 1 tbsp lemon juice ½ tsp lemon zest ½ tsp nutmeg Salt Black pepper 1 tbsp olive oil For the pepper-tomato sauce: 2 red peppers, approx. 350 g (12.3 oz) 1 onion, approx. 150 g (5.3 oz) 2 garlic cloves 2 tbsp olive oil 1 tbsp tomato paste 400 g canned chopped tomatoes (14.1 oz) 150 ml vegetable broth (⅔ cup) 👉    • Selbstgemachte Gemüsebrühe ohne Chemie: So...   1 tsp smoked paprika powder 1 tsp maple syrup 1 tbsp dark balsamic vinegar Salt Black pepper For baking: 120 g vegan cheese (4.2 oz) 20 g panko or breadcrumbs (0.7 oz, approx. ¼ cup) 1 tbsp olive oil For serving: 10 g fresh basil (0.4 oz) 1 tbsp chopped walnuts 1 tsp lemon juice