Save to Pinterest 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 for a weekend family meal, and everyone returned for seconds. The creamy béchamel and flavorful vegetable layers make it a true comfort food favorite.
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
- Preparation:
- Preheat the oven to 180°C (350°F).
- Vegetables:
- Heat olive oil in a large skillet over medium heat. Add onion and sauté for 3–4 minutes until soft. Stir in garlic and cook for 1 minute. Add mushrooms and carrot. Cook for 6–8 minutes until mushrooms release moisture and begin to brown. Stir in spinach and cook until wilted. Add oregano, basil, salt, and pepper. Remove from heat.
- 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.
- Vegan Béchamel:
- Heat olive oil or vegan butter in a saucepan over medium heat. Whisk in flour and cook for 1–2 minutes. Gradually add plant milk, whisking constantly to avoid lumps. Simmer until thickened, about 5 minutes. Stir in nutmeg, salt, and pepper.
- Assembly:
- 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 15–20 minutes until golden and bubbling.
- Serve:
- Let rest for 10 minutes before slicing. Garnish with fresh basil if desired.
Save to Pinterest This lasagna quickly became a favorite at our Sunday table, especially since everyone could enjoy it regardless of dietary needs. Even the picky eaters went back for seconds.
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 ingredients for vegan and allergy safety.
Nutritional Information
Per serving: 365 calories, 10 g total fat, 54 g carbohydrates, 12 g protein
Save to Pinterest Enjoy this nourishing vegan lasagna fresh out of the oven or prepare ahead for easy leftovers. It tastes even better the next day!
Recipe FAQs
- → Can I substitute kale for spinach?
Yes, kale works well as a substitute and adds a slightly different texture and flavor, providing a robust green element to the layers.
- → What type of milk is best for the béchamel sauce?
Unsweetened soy or oat milk are ideal as they provide creaminess without overpowering the delicate flavors of the sauce.
- → How do I ensure the lasagna sheets cook evenly?
Spread tomato sauce thinly on the baking dish and layer carefully, allowing moisture from the vegetables and sauce to soften the sheets during baking.
- → Is nutritional yeast necessary for taste?
It’s optional but recommended to add a subtle cheesy flavor and enhance overall richness without using dairy.
- → Can this dish be made gluten-free?
Yes, by using gluten-free lasagna sheets and substituting all-purpose flour with a gluten-free blend for the béchamel.