Save A hearty, flavorful vegan lasagna layered with rich mushroom-spinach bolognese and creamy dairy-free béchamel. Perfect for cozy family dinners on a budget.
This lasagna quickly became a favorite in my kitchen for its comforting flavors and vegan friendly ingredients.
Ingredients
- For the Mushroom-Spinach Bolognese: 2 tablespoons olive oil, 1 large onion finely chopped, 3 cloves garlic minced, 400 g (14 oz) cremini or button mushrooms finely chopped, 2 medium carrots diced, 2 celery stalks diced, 200 g (7 oz) fresh spinach chopped, 2 tablespoons tomato paste, 700 ml (24 oz) tomato passata or crushed tomatoes, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon smoked paprika, salt and black pepper to taste, 1 tablespoon soy sauce (optional for depth)
- For the Vegan Béchamel Sauce: 4 tablespoons olive oil, 4 tablespoons all-purpose flour, 750 ml (3 cups) unsweetened soy or oat milk, 1/4 teaspoon ground nutmeg, salt and white pepper to taste
- For Assembly: 9-12 sheets dried lasagna noodles (ensure vegan), 2 tablespoons nutritional yeast (optional for topping), fresh basil leaves to garnish
Instructions
- Prepare the Bolognese:
- Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté for 3-4 minutes until soft. Stir in mushrooms carrots and celery cook for 8-10 minutes until mushrooms release moisture and vegetables soften. Add tomato paste cook for 2 minutes. Pour in tomato passata oregano basil smoked paprika soy sauce salt and pepper. Simmer uncovered for 15 minutes stirring occasionally. Stir in spinach cook until wilted about 2 minutes. Taste and adjust seasoning.
- Prepare the Vegan Béchamel:
- In a saucepan heat olive oil over medium heat. Whisk in flour and cook for 2 minutes stirring constantly. Gradually pour in plant milk whisking to avoid lumps. Add nutmeg salt and white pepper. Simmer until thickened about 6-8 minutes. Remove from heat.
- Assemble the Lasagna:
- Preheat oven to 180°C (350°F). Spread a thin layer of bolognese in a 22x30 cm (9x13 inch) baking dish. Layer with lasagna noodles then bolognese then béchamel. Repeat layers finishing with béchamel on top. Sprinkle nutritional yeast over the top for a cheesy effect.
- Bake:
- Cover with foil and bake for 30 minutes. Remove foil and bake another 15-20 minutes until golden and bubbling. Let rest 10 minutes before slicing. Garnish with fresh basil.
Save This recipe makes weeknight dinners special and brings everyone together around the table.
Required Tools
Large skillet Medium saucepan Whisk 22x30 cm (9x13 inch) baking dish Chefs knife Cutting board Aluminum foil
Allergen Information
Contains wheat (lasagna noodles flour) and soy (soy milk soy sauce) Use gluten-free flour and noodles for a gluten-free option Substitute soy milk with oat or almond milk if avoiding soy Always double-check labels for hidden animal products or allergens
Nutritional Information
Calories 340 Total Fat 12 g Carbohydrates 48 g Protein 10 g per serving
Save This vegan lasagna offers comforting flavors and wholesome ingredients perfect for any occasion.
Recipe Help
- → How do I prepare the mushroom-spinach sauce?
Sauté onions, garlic, mushrooms, carrots, and celery until softened. Add tomato paste, passata, herbs, and spices, then simmer. Stir in fresh spinach until wilted.
- → What ingredients make the béchamel dairy-free?
Olive oil and plant-based milk such as soy or oat milk form the base, with flour cooked in oil and nutmeg added for subtle flavor.
- → Can I make it gluten-free?
Yes, substitute regular lasagna noodles with gluten-free ones and use a gluten-free flour blend in the béchamel sauce.
- → What is the best way to layer this dish?
Start with a thin layer of the mushroom-spinach sauce, then noodles, more sauce, followed by béchamel. Repeat, finishing with béchamel on top.
- → How long should the dish rest before serving?
Allow the lasagna to rest for about 10 minutes after baking to set and enhance flavor blending.