Savory layers of mushrooms, spinach, tomato sauce, and creamy béchamel come together for a wholesome plant-based dish.
# What you'll need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 3 garlic cloves, minced
04 - 1 pound mushrooms, sliced
05 - 7 ounces fresh spinach, roughly chopped
06 - 1 medium carrot, grated
07 - 1 teaspoon dried oregano
08 - 1 teaspoon dried basil
09 - Salt and pepper, to taste
→ Tomato Sauce
10 - 24 ounces passata or crushed tomatoes
11 - 2 tablespoons tomato paste
12 - 1 teaspoon sugar
13 - 1 teaspoon balsamic vinegar
→ Vegan Béchamel
14 - 3 tablespoons olive oil or vegan butter
15 - 3 tablespoons all-purpose flour
16 - 3 cups unsweetened soy or oat milk
17 - 1/4 teaspoon ground nutmeg
18 - Salt and pepper, to taste
→ Assembly
19 - 9 ounces dry vegan lasagna sheets
20 - 3 tablespoons nutritional yeast (optional)
21 - Fresh basil for garnish (optional)
# Method:
01 - Preheat oven to 350°F (180°C).
02 - Heat olive oil in a large skillet over medium heat. Sauté onion for 3 to 4 minutes until soft. Add garlic and cook for 1 minute.
03 - Incorporate mushrooms and grated carrot, cooking 6 to 8 minutes until mushrooms release moisture and begin to brown.
04 - Stir in spinach until wilted. Season with oregano, basil, salt, and pepper. Remove from heat.
05 - Combine passata, tomato paste, sugar, and balsamic vinegar in a saucepan. Simmer on low for 10 minutes. Season with salt and pepper.
06 - Heat olive oil or vegan butter in a saucepan over medium heat. Whisk in flour and cook 1 to 2 minutes. Gradually whisk in plant milk to avoid lumps, simmer until thickened, about 5 minutes. Season with nutmeg, salt, and pepper.
07 - Spread thin layer of tomato sauce in a 9x13 inch baking dish. Add lasagna sheets, half of the vegetable mixture, tomato sauce, and béchamel. Repeat layers, finishing with sheets, remaining béchamel, and nutritional yeast.
08 - Cover with foil and bake 30 minutes. Remove foil and bake an additional 15 to 20 minutes until golden and bubbling.
09 - Allow to rest 10 minutes before slicing. Garnish with fresh basil if desired.
