Kale Lasagna
[Vegan, Gluten-Free]

To Make the Bechamel Sauce:

1. Melt the oil in a small saucepan, sprinkle in the flour, stirring constantly and add the dairy-free milk.
2. Now add the bay leaf to the pot and bring the sauce to a boil.
3. Approximately Simmer for 10 minutes until the sauce is nice and creamy. Finally, season with salt, pepper, and nutmeg and remove the bay leaf again.

To Make the Lasagna:

1. Peel and chop the onion and add it to a heated oiled pot.
2. Now rinse the kale and then add it into the pot, simmer about 5 minutes.
3. Season with tamari with pepper, nutmeg, to taste.
4. Layer it up however you choose!
5. Now push on a grate in the lower third of the oven (preheating is not necessary) and bake with top bottom heat at 355°F for about 50 minutes.
6. You can simply prick the lasagna with a fork just before the end and then you realize immediately whether the noodles are cooked, the yeast melt should be well browned.
7. If you do not want to have so many noodles in your lasagna, you can save one or two layers and pour more sauce on it.