Vegan Lasagna Mushroom Spinach

# What You Need:

→ Mushroom-Spinach Bolognese

01 - 2 tablespoons olive oil

02 - 1 large onion, finely chopped

03 - 3 cloves garlic, minced

04 - 14 ounces cremini or button mushrooms, finely chopped

05 - 2 medium carrots, diced

06 - 2 celery stalks, diced

07 - 7 ounces fresh spinach, chopped

08 - 2 tablespoons tomato paste

09 - 24 fluid ounces tomato passata or crushed tomatoes

10 - 1 teaspoon dried oregano

11 - 1 teaspoon dried basil

12 - 1/2 teaspoon smoked paprika

13 - Salt and black pepper, to taste

14 - 1 tablespoon soy sauce (optional)

→ Vegan Béchamel Sauce

15 - 4 tablespoons olive oil

16 - 4 tablespoons all-purpose flour

17 - 3 cups unsweetened soy or oat milk

18 - 1/4 teaspoon ground nutmeg

19 - Salt and white pepper, to taste

→ Assembly

20 - 9 to 12 sheets dried vegan lasagna noodles

21 - 2 tablespoons nutritional yeast (optional)

22 - Fresh basil leaves, for garnish

# Steps:

01 - Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté until softened, about 3 to 4 minutes. Stir in mushrooms, carrots, and celery; cook 8 to 10 minutes until mushrooms release moisture and vegetables soften. Add tomato paste and cook for 2 minutes. Stir in tomato passata, oregano, basil, smoked paprika, soy sauce, salt, and pepper. Simmer uncovered for 15 minutes, stirring occasionally. Incorporate chopped spinach and cook until wilted, about 2 minutes. Adjust seasoning to taste.

02 - In a medium saucepan, heat olive oil over medium heat. Whisk in flour and cook for 2 minutes, stirring constantly to prevent lumps. Gradually whisk in plant milk, continuing to whisk to maintain a smooth consistency. Add nutmeg, salt, and white pepper. Simmer gently until sauce thickens, approximately 6 to 8 minutes. Remove from heat.

03 - Preheat oven to 350°F. Spread a thin layer of bolognese in a 9x13 inch baking dish. Arrange a layer of lasagna noodles over the sauce, followed by bolognese and a layer of béchamel sauce. Repeat layering process, finishing with a top layer of béchamel. Optionally, sprinkle nutritional yeast over the top for a cheesy flavor.

04 - Cover the baking dish with aluminum foil and bake for 30 minutes. Remove foil and bake uncovered for an additional 15 to 20 minutes until the top is golden and bubbling. Allow to rest for 10 minutes before slicing. Garnish with fresh basil leaves before serving.

# Expert Advice:

01 -

Rich mushroom-spinach bolognese
Creamy dairy-free béchamel

02 -

For a gluten-free version use gluten-free lasagna noodles and substitute flour with gluten-free flour blend in the béchamel
Add red pepper flakes for extra heat

03 -