Vegan Lasagna Mushroom Spinach (Print Version)

A comforting layered dish featuring mushroom-spinach bolognese and creamy béchamel for hearty meals.

# What You'll Need:

→ Mushroom-Spinach Bolognese

01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 3 cloves garlic, minced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 14 ounces cremini or button mushrooms, finely chopped
07 - 1 red bell pepper, diced
08 - 2 teaspoons dried oregano
09 - 1 teaspoon dried thyme
10 - 1 teaspoon smoked paprika
11 - 1/4 teaspoon chili flakes (optional)
12 - 2 tablespoons tomato paste
13 - 24 ounces canned crushed tomatoes
14 - 2 tablespoons soy sauce
15 - 7 ounces fresh spinach, chopped
16 - Salt and pepper, to taste

→ Vegan Béchamel

17 - 3 tablespoons olive oil
18 - 3 tablespoons all-purpose flour
19 - 3 cups unsweetened soy or oat milk
20 - 1/2 teaspoon ground nutmeg
21 - Salt and pepper, to taste

→ Assembly

22 - 9 ounces dry lasagna noodles (no-boil or regular)
23 - 2 tablespoons nutritional yeast (optional, for topping)
24 - Fresh basil leaves, for garnish

# How to Make It:

01 - Set the oven temperature to 350°F.
02 - 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 to 10 minutes until mushrooms release moisture and begin to brown. Stir in oregano, thyme, smoked paprika, chili flakes, and tomato paste, cooking for 2 minutes. Add crushed tomatoes and soy sauce; simmer uncovered for 15 minutes, stirring occasionally. Incorporate spinach and cook until wilted, approximately 2 to 3 minutes. Season with salt and pepper and remove from heat.
03 - In a saucepan, warm olive oil over medium heat. Whisk in flour and cook for 1 to 2 minutes. Gradually pour in plant-based milk, whisking continuously to prevent lumps. Continue cooking with frequent stirring until the mixture thickens, about 5 to 7 minutes. Season with ground nutmeg, salt, and pepper.
04 - Spread a thin layer of bolognese on the bottom of a 9x13-inch baking dish. Place a layer of lasagna noodles on top. Layer one-third of the bolognese over the noodles, then add one-third of the béchamel sauce. Repeat the layering two more times, finishing with béchamel on top. Optionally, sprinkle nutritional yeast over the surface.
05 - Place the assembled dish in the oven and bake for 40 to 45 minutes until golden and bubbling.
06 - Allow the lasagna to rest for 10 minutes before slicing. Garnish with fresh basil leaves before serving.

# Additional Tips::

01 -
  • Plant-based and nutritious
  • Full of rich flavors and textures
02 -
  • For a gluten-free version, use gluten-free lasagna noodles and flour.
  • Substitute kale or Swiss chard for spinach if desired.
03 -
  • Add a layer of thinly sliced zucchini for extra vegetables.
  • Use nutritional yeast for a cheesy flavor without dairy.
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