# What You Need:
→ Mushroom-Spinach Bolognese
01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 3 garlic cloves, minced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 1 pound mushrooms, finely chopped
07 - 1 teaspoon dried oregano
08 - 1 teaspoon dried basil
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon chili flakes (optional)
11 - 14 ounces canned chopped tomatoes
12 - 2 tablespoons tomato paste
13 - 2/3 cup vegetable broth
14 - 7 ounces fresh spinach, roughly chopped
15 - Salt and pepper, to taste
→ Vegan Béchamel
16 - 1/4 cup vegan butter or margarine
17 - 1/3 cup all-purpose flour
18 - 3 cups unsweetened soy or oat milk
19 - 1/2 teaspoon ground nutmeg
20 - Salt and pepper, to taste
→ Assembly
21 - 9 ounces dried lasagna noodles (no-boil or pre-cooked)
22 - 1/2 cup nutritional yeast
23 - Fresh basil, to garnish (optional)
# How To Make:
01 - Set the oven temperature to 350°F (180°C).
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and minced garlic, sautéing for 2 to 3 minutes until softened.
03 - Add diced carrots and celery to the skillet and cook for 5 minutes, stirring occasionally.
04 - Incorporate chopped mushrooms and cook for 8 to 10 minutes, stirring until moisture evaporates and mushrooms are golden brown.
05 - Mix in dried oregano, dried basil, smoked paprika, and optional chili flakes, stirring to combine evenly.
06 - Stir in canned chopped tomatoes, tomato paste, and vegetable broth. Let the mixture simmer uncovered for 10 minutes, occasionally stirring.
07 - Add fresh spinach to the skillet and cook until wilted, approximately 2 minutes. Season with salt and pepper, then remove from heat.
08 - Melt vegan butter in a saucepan over medium heat. Whisk in the all-purpose flour and cook for 1 to 2 minutes, stirring constantly to avoid lumps.
09 - Gradually whisk in unsweetened soy or oat milk, continuing to stir until the sauce thickens, about 5 to 7 minutes.
10 - Incorporate ground nutmeg, salt, and pepper. Remove from heat and set aside.
11 - Spread a thin layer of béchamel sauce on the bottom of a 9x13 inch baking dish. Layer dried lasagna noodles over the béchamel.
12 - Distribute one-third of the mushroom-spinach bolognese evenly over the noodles, then drizzle with béchamel sauce.
13 - Repeat layering noodles, bolognese, and béchamel two more times, finishing with a layer of béchamel on top.
14 - Sprinkle nutritional yeast uniformly over the surface for added flavor.
15 - Place the assembled dish in the oven and bake for 40 to 45 minutes until the top is golden and bubbling.
16 - Allow to rest for 10 minutes before slicing. Garnish with fresh basil, if desired.
