Save A hearty, budget-friendly vegan lasagna layered with savory mushrooms, spinach, rich tomato sauce, and creamy dairy-free béchamel. Perfect for family dinners or meal prep.
I first made this lasagna for a weekend family dinner, and everyone—vegan or not—asked for seconds! The blend of mushrooms, spinach, and creamy sauce never fails to impress.
Ingredients
- Vegetables: 2 tablespoons olive oil, 1 large onion (finely chopped), 3 garlic cloves (minced), 500 g (1 lb) mushrooms (sliced), 200 g (7 oz) fresh spinach (roughly chopped), 1 medium carrot (grated), 1 teaspoon dried oregano, 1 teaspoon dried basil, salt and pepper (to taste)
- Tomato Sauce: 700 ml (24 oz) passata or crushed tomatoes, 2 tablespoons tomato paste, 1 teaspoon sugar, 1 teaspoon balsamic vinegar
- Vegan Béchamel: 3 tablespoons olive oil or vegan butter, 3 tablespoons all-purpose flour, 750 ml (3 cups) unsweetened soy or oat milk, 1/4 teaspoon ground nutmeg, salt and pepper (to taste)
- Assembly: 250 g (9 oz) dry lasagna sheets (ensure vegan), 3 tablespoons nutritional yeast (optional for cheesy flavor), fresh basil (to garnish, optional)
Instructions
- Prepare Oven:
- Preheat the oven to 180°C (350°F).
- Sauté Vegetables:
- Heat olive oil in a large skillet over medium heat. Add onion and cook for 3 to 4 minutes until soft. Stir in garlic and cook for 1 minute.
- Add Mushrooms and Carrot:
- Add mushrooms and carrot. Cook for 6 to 8 minutes until mushrooms release moisture and begin to brown.
- Add Spinach and Herbs:
- Stir in spinach and cook until wilted. Add oregano, basil, salt, and pepper. Remove from heat.
- Make Tomato Sauce:
- In a saucepan, combine passata, tomato paste, sugar, and balsamic vinegar. Simmer on low heat for 10 minutes. Season with salt and pepper.
- Prepare Béchamel:
- For the béchamel, heat olive oil or vegan butter in a saucepan over medium heat. Whisk in flour and cook for 1 to 2 minutes. Gradually add plant milk, whisking constantly to avoid lumps. Simmer until thickened, about 5 minutes. Stir in nutmeg, salt, and pepper.
- Assemble Lasagna:
- Spread a thin layer of tomato sauce on the bottom of a 23 x 33 cm (9 x 13 inch) baking dish. Add a layer of lasagna sheets, followed by half the vegetable mixture, some tomato sauce, and a layer of béchamel. Repeat layers, finishing with lasagna sheets, remaining béchamel, and a sprinkle of nutritional yeast.
- Bake:
- Cover with foil and bake for 30 minutes. Remove foil and bake for another 15 to 20 minutes until golden and bubbling.
- Rest and Garnish:
- Let rest for 10 minutes before slicing. Garnish with fresh basil if desired.
Save The first time my kids helped assemble this lasagna, they were amazed by the layers and kept sneaking extra bites of béchamel on the side. It instantly became a family favorite.
Required Tools
Large skillet, saucepan, whisk, baking dish (23 x 33 cm / 9 x 13 inch), sharp knife, spatula
Allergen Information
Contains gluten (if using regular lasagna sheets and flour), soy (if using soy milk). Always check labels for hidden animal products or allergens in store-bought items.
Nutritional Information
Per serving: Calories 365, Total Fat 10 g, Carbohydrates 54 g, Protein 12 g
Save This lasagna tastes even better the next day, and leftovers are always a hit. Enjoy each creamy, flavorful bite!
Kitchen Guide
- → Can I substitute kale for spinach in this dish?
Yes, kale can be used instead of spinach. It adds a slightly different texture and flavor but works well with the other ingredients.
- → How can I make the béchamel sauce creamy without dairy?
The béchamel uses plant-based milk like soy or oat, combined with olive oil and flour, to create a rich and creamy texture without dairy.
- → What type of mushrooms work best?
Common white mushrooms or cremini provide a meaty texture and absorb flavors well, making them ideal for layering in the dish.
- → Is nutritional yeast necessary for flavor?
While optional, nutritional yeast adds a cheesy, savory note that enhances the overall taste without dairy.
- → How do I ensure the lasagna sheets cook evenly?
Layering with ample sauce and béchamel helps hydrate the sheets during baking, ensuring they become tender and cooked through.