A hearty, plant-based lasagna featuring mushrooms, spinach, tomato sauce, and creamy béchamel layers.
# List of ingredients:
→ 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, to garnish (optional)
# How to make it:
01 - Set the oven to 350°F (180°C).
02 - Heat olive oil in a large skillet over medium heat. Add finely chopped onion and sauté for 3 to 4 minutes until softened. Stir in minced garlic and cook for an additional minute.
03 - Add sliced mushrooms and grated carrot. Cook for 6 to 8 minutes until mushrooms release moisture and start browning. Incorporate chopped spinach and cook until wilted. Season with oregano, basil, salt, and pepper. Remove from heat.
04 - Combine passata, tomato paste, sugar, and balsamic vinegar in a saucepan. Simmer on low heat for 10 minutes, seasoning with salt and pepper to taste.
05 - Heat olive oil or vegan butter in a saucepan over medium heat. Whisk in flour and cook for 1 to 2 minutes to form a roux. Gradually pour in plant-based milk, whisking constantly to prevent lumps. Simmer until thickened, about 5 minutes. Season with ground nutmeg, salt, and pepper.
06 - Spread a thin layer of tomato sauce on the bottom of a 9 x 13 inch baking dish. Layer dry lasagna sheets over the sauce, then half of the vegetable mixture. Add additional tomato sauce and a layer of béchamel. Repeat layers, finishing with lasagna sheets topped by the remaining béchamel and a sprinkle of nutritional yeast if desired.
07 - Cover the dish with foil and bake for 30 minutes. Remove foil and continue baking for an additional 15 to 20 minutes until the top is golden and bubbling.
08 - Allow to rest for 10 minutes before slicing. Garnish with fresh basil if preferred.
