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 vegan mushroom spinach lasagna on a rainy Sunday with my family. Everyone was amazed by how creamy and satisfying it turned out without any dairy, and now it’s a regular comfort food at our house.
Ingredients
- Olive oil: 2 tablespoons
- Onion: 1 large, finely chopped
- Garlic cloves: 3, minced
- Mushrooms: 500 g (1 lb), sliced
- Fresh spinach: 200 g (7 oz), roughly chopped
- Carrot: 1 medium, grated
- Dried oregano: 1 teaspoon
- Dried basil: 1 teaspoon
- Salt and pepper: to taste
- Passata or crushed tomatoes: 700 ml (24 oz)
- Tomato paste: 2 tablespoons
- Sugar: 1 teaspoon
- Balsamic vinegar: 1 teaspoon
- Olive oil or vegan butter: 3 tablespoons
- All-purpose flour: 3 tablespoons
- Unsweetened soy or oat milk: 750 ml (3 cups)
- Ground nutmeg: 1/4 teaspoon
- Salt and pepper: to taste
- Dry lasagna sheets (vegan): 250 g (9 oz)
- Nutritional yeast (optional): 3 tablespoons
- Fresh basil (optional): to garnish
Instructions
- Prep Oven:
- Preheat the oven to 180°C (350°F).
- Cook Vegetables:
- Heat olive oil in a large skillet over medium heat. Add onion and cook for 3–4 minutes until soft, then stir in garlic for 1 minute.
- Sauté Mushrooms & Carrot:
- Add mushrooms and carrot, cooking for 6–8 minutes until mushrooms release moisture and begin to brown.
- Add Spinach & Herbs:
- Stir in spinach and cook until wilted. Add oregano, basil, salt, and pepper. Remove from heat.
- Make Tomato Sauce:
- Combine passata, tomato paste, sugar, and balsamic vinegar in a saucepan. Simmer on low heat for 10 minutes. Season with salt and pepper.
- Make Béchamel:
- In a saucepan, heat olive oil or vegan butter over medium heat. Whisk in flour and cook for 1–2 minutes. Gradually add plant milk, whisking constantly 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, half the vegetable mixture, some tomato sauce, and béchamel. Repeat, finishing with lasagna sheets, remaining béchamel, and nutritional yeast.
- Bake:
- Cover with foil and bake for 30 minutes. Remove foil and bake another 15–20 minutes until golden and bubbling.
- Rest & Serve:
- Let rest for 10 minutes before slicing. Garnish with fresh basil if desired.
Save The best part was watching my kids help with layering the lasagna, sneaking tastes of mushrooms and sauce in between, and eagerly waiting for the pan to come out of the oven.
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, and soy if using soy milk. Always check ingredient packaging for hidden allergens or animal products.
Nutritional Information
Each serving provides approximately 365 calories, 10 g total fat, 54 g carbohydrates, and 12 g protein.
Save This vegan lasagna tastes even better the next day. Slice up leftovers for a satisfying lunch or freeze portions for easy meals later.
Recipe FAQs
- → What alternative greens can I use instead of spinach?
Kale works well as a substitute and offers a slightly different texture and flavor while maintaining the dish's heartiness.
- → How can I make this dish gluten-free?
Use gluten-free lasagna sheets and substitute regular flour in the béchamel with a gluten-free alternative like rice or chickpea flour.
- → Can nutritional yeast be omitted or replaced?
Yes, it can be left out or replaced with a sprinkle of vegan parmesan or left plain for a less cheesy note.
- → What is the best way to avoid lumps in the plant-based béchamel?
Whisk continuously when adding the plant milk to the roux and cook gently until thickened to ensure a smooth sauce.
- → How long should the dish rest before serving?
Allow the baked layers to rest for about 10 minutes to firm up, making slicing easier and enhancing flavors.
- → Can I add spice to the dish?
Yes, adding red pepper flakes during seasoning adds a pleasant heat that complements the savory ingredients.