Vegan Lasagna Mushroom Spinach

A hearty, comforting vegan lasagna featuring a rich mushroom-spinach bolognese and creamy béchamel, perfect for budget-friendly family meals.

I love making this lasagna because it brings the family together around a warm and wholesome meal every time.

Ingredients

• For the Mushroom-Spinach Bolognese: 2 tbsp olive oil 1 large onion, finely chopped 3 cloves garlic, minced 2 medium carrots, diced 2 celery stalks, diced 400 g (14 oz) cremini or button mushrooms, finely chopped 1 red bell pepper, diced 2 tsp dried oregano 1 tsp dried thyme 1 tsp smoked paprika 1/4 tsp chili flakes (optional) 2 tbsp tomato paste 700 ml (24 oz) canned crushed tomatoes 2 tbsp soy sauce 200 g (7 oz) fresh spinach, chopped Salt and pepper, to taste
• For the Vegan Béchamel: 3 tbsp olive oil 3 tbsp all-purpose flour 700 ml (3 cups) unsweetened soy or oat milk 1/2 tsp ground nutmeg Salt and pepper, to taste
• Assembly: 250 g (9 oz) dry lasagna noodles (no-boil or regular) 2 tbsp nutritional yeast (optional, for topping) Fresh basil leaves, for garnish

Instructions

Preheat the oven:

Preheat the oven to 180°C (350°F).

Prepare the Bolognese:

Heat olive oil in a large skillet over medium heat. Sauté onion, garlic, carrots, and celery for 5 minutes until softened. Add mushrooms and bell pepper cook for 8 10 minutes until mushrooms release moisture and start to brown. Stir in oregano, thyme, smoked paprika, chili flakes, and tomato paste. Cook for 2 minutes. Pour in crushed tomatoes and soy sauce simmer uncovered for 15 minutes, stirring occasionally. Stir in spinach cook until wilted, 2 3 minutes. Season with salt and pepper. Remove from heat.

Prepare the Vegan Béchamel:

In a saucepan, heat olive oil over medium heat. Whisk in flour cook for 1 2 minutes. Gradually add plant milk, whisking constantly to avoid lumps. Cook, stirring frequently, until thickened (about 5 7 minutes). Season with nutmeg, salt, and pepper.

Assemble the Lasagna:

Spread a thin layer of bolognese sauce on the bottom of a 23x33 cm (9x13-inch) baking dish. Add a layer of lasagna noodles. Spread 1/3 of the bolognese over noodles, then spoon 1/3 of the béchamel on top. Repeat layers twice more, finishing with béchamel on top. Sprinkle nutritional yeast over the top, if using.

Bake:

Bake for 40 45 minutes, until golden and bubbling.

Rest and garnish:

Let rest 10 minutes before slicing. Garnish with fresh basil.

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This dish is always a hit at family dinners, creating special moments and warm memories.

Notes

Pairs well with a crisp green salad and light-bodied red wine.

Required Tools

Large skillet, saucepan, whisk, 9x13-inch (23x33 cm) baking dish, knife and cutting board, ladle or spoon

Allergen Information

Contains gluten (wheat flour, lasagna noodles) and soy (soy milk, soy sauce). For gluten- or soy-free diets, substitute with appropriate alternatives. Always check labels for cross-contamination if allergies are a concern.

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This vegan lasagna offers a delicious plant-based alternative that everyone will enjoy.

Frequently Asked Questions

→ How can I make the lasagna gluten-free?

Use gluten-free lasagna noodles and substitute all-purpose flour in the béchamel with a gluten-free flour blend to maintain texture.

→ What can I use instead of spinach?

Kale or Swiss chard make great alternatives, offering similar texture and flavor to complement the mushroom bolognese.

→ How do I achieve a creamy béchamel without dairy?

Use unsweetened soy or oat milk and olive oil combined with flour to create a smooth, plant-based béchamel sauce.

→ Can I add more vegetables to the dish?

Thinly sliced zucchini or additional bell peppers can be layered in for extra flavor and nutrition.

→ What herbs enhance the mushroom-spinach sauce?

Dried oregano, thyme, and smoked paprika add depth, while optional chili flakes offer a mild heat.

→ How long should the lasagna rest before serving?

Let it rest for about 10 minutes after baking to allow layers to set and make slicing easier.