Save A hearty, plant-based lasagna layered with rich mushroom-spinach bolognese, creamy béchamel, and tender noodles – perfect for a comforting, budget-friendly meal.
This recipe has become a family favorite because of its comforting layers and easy preparation that fits our busy lifestyle.
Ingredients
- For the Mushroom-Spinach Bolognese: 2 tbsp olive oil, 1 large onion finely chopped, 3 garlic cloves minced, 2 medium carrots diced, 2 celery stalks diced, 500 g (1 lb) mushrooms finely chopped, 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp smoked paprika, 1/2 tsp chili flakes (optional), 400 g (14 oz) canned chopped tomatoes, 2 tbsp tomato paste, 150 ml (2/3 cup) vegetable broth, 200 g (7 oz) fresh spinach roughly chopped, salt and pepper to taste
- For the Vegan Béchamel: 50 g (1/4 cup) vegan butter or margarine, 50 g (1/3 cup) all-purpose flour, 750 ml (3 cups) unsweetened soy or oat milk, 1/2 tsp ground nutmeg, salt and pepper to taste
- For Assembly: 250 g (9 oz) dried lasagna noodles (no-boil or pre-cooked), 40 g (1/2 cup) nutritional yeast, fresh basil to garnish (optional)
Instructions
- Preheat Oven:
- Preheat the oven to 180°C (350°F).
- Prepare Mushroom-Spinach Bolognese:
- Heat olive oil in a large skillet over medium heat. Add onion and garlic sauté for 2–3 minutes until softened. Add carrots and celery cook for another 5 minutes. Stir in mushrooms cook for 8–10 minutes until moisture evaporates and mushrooms are golden. Add oregano basil smoked paprika and chili flakes Mix well. Stir in chopped tomatoes tomato paste and vegetable broth Simmer uncovered for 10 minutes stirring occasionally. Add spinach and cook until wilted about 2 minutes Season with salt and pepper Remove from heat.
- Prepare Vegan Béchamel:
- Melt vegan butter in a saucepan over medium heat. Whisk in flour cook for 1–2 minutes stirring constantly. Gradually whisk in plant milk to avoid lumps. Stir until thickened about 5–7 minutes. Add nutmeg salt and pepper Remove from heat.
- Assemble Lasagna:
- Spread a thin layer of béchamel on the bottom of a 23x33 cm (9x13 inch) baking dish. Layer lasagna noodles over the sauce. Spread 1/3 of the mushroom-spinach bolognese over the noodles. Drizzle with béchamel. Repeat layers (noodles bolognese béchamel) two more times finishing with béchamel on top. Sprinkle nutritional yeast evenly over the surface.
- Bake:
- Bake for 40–45 minutes until the top is golden and bubbling.
- Rest and Serve:
- Let rest for 10 minutes before slicing Garnish with fresh basil if desired.
Save This dish always brings everyone around the table smiling, eager for seconds and sharing stories.
Required Tools
Large skillet Saucepan Whisk 23x33 cm (9x13 inch) baking dish Knife and cutting board Ladle or large spoon
Allergen Information
Contains gluten (noodles flour) Contains soy or oat (milk alternative) Contains possible nuts or seeds if using certain brands of vegan butter or milk Always check labels for cross-contamination if allergic
Nutritional Information
Calories 370 Total Fat 11 g Carbohydrates 53 g Protein 13 g
Save This vegan lasagna is the perfect blend of flavors and textures for a satisfying meal any day.
Recipe FAQs
- → How do I prepare the mushroom-spinach sauce?
Sauté onion, garlic, carrots, and celery until soft. Add mushrooms and cook until golden, then stir in herbs, tomatoes, broth, and spinach. Simmer until flavors meld and sauce thickens.
- → What alternatives can I use for the béchamel sauce?
Use plant-based butter and flour whisked with oat or soy milk. Season with nutmeg, salt, and pepper until thickened for a creamy texture.
- → Can I substitute spinach with other greens?
Yes, kale or Swiss chard work well as alternatives and bring slight variations in flavor and texture.
- → How long should the dish rest after baking?
Allow the lasagna to rest for about 10 minutes to settle and develop full flavor before slicing.
- → Are there gluten-free options for this dish?
Yes, use gluten-free noodles and a suitable flour substitute for the béchamel to keep it gluten-free.