Pin it 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 lasagna for a weekend family dinner and everyone loved the mix of mushrooms and spinach with creamy dairy-free sauce. Even non-vegans were asking for seconds and now it&s a regular on our meal rotation.
Ingredients
- Olive oil: 2 tablespoons for sautéing vegetables
- Onion: 1 large finely chopped
- Garlic: 3 cloves minced
- Mushrooms: 500 g (1 lb) sliced
- Spinach: 200 g (7 oz) fresh roughly chopped
- Carrot: 1 medium grated
- Dried oregano: 1 teaspoon
- Dried basil: 1 teaspoon
- Salt and pepper: to taste
- Passata or crushed tomatoes: 700 ml (24 oz)
- Tomato paste: 2 tablespoons
- Sugar: 1 teaspoon
- Balsamic vinegar: 1 teaspoon
- Olive oil or vegan butter: 3 tablespoons for béchamel
- All-purpose flour: 3 tablespoons
- Soy or oat milk: 750 ml (3 cups) unsweetened
- Nutmeg: 1/4 teaspoon ground
- Salt and pepper: to taste for béchamel
- Dry lasagna sheets: 250 g (9 oz) ensure vegan
- Nutritional yeast: 3 tablespoons optional for cheesy flavor
- Fresh basil: to garnish optional
Instructions
- Prep Oven:
- Preheat the oven to 180°C (350°F)
- Sauté 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.
- Cook Mushrooms & Carrot:
- Add mushrooms and carrot. Cook for 6 8 minutes until mushrooms release moisture and begin to brown.
- Add Spinach & Season:
- Stir in spinach and cook until wilted. Add oregano basil salt and pepper. Remove from heat.
- Simmer 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.
- Prepare Vegan Béchamel:
- For the 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.
- Layer Lasagna:
- To assemble 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.
- Rest & Serve:
- Let rest for 10 minutes before slicing. Garnish with fresh basil if desired.
Pin it The kids love helping layer the noodles and sauce and everyone loves choosing their favorite veggie add-ins. Lasagna night has become our new comfort food tradition.
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 and soy if using soy milk. Always check labels for hidden animal products or allergens in store-bought items.
Nutritional Information
Calories: 365 Total Fat: 10 g Carbohydrates: 54 g Protein: 12 g per serving
Pin it This lasagna is even better the next day and leftovers reheat beautifully for lunch.
Recipe FAQs
- → What type of milk is best for the béchamel?
Unsweetened soy or oat milk works best to achieve a creamy, smooth béchamel while keeping it dairy-free and rich in texture.
- → Can I substitute the spinach with another green?
Kale is an excellent substitute, adding a slightly different texture and flavor that complements the mushrooms and tomato layers well.
- → How do I ensure the mushrooms cook properly without excess moisture?
Sauté mushrooms over medium heat until they release moisture and begin to brown, which deepens their flavor and prevents sogginess.
- → What herbs enhance the flavor of this dish?
Dried oregano and basil provide classic aromatic notes that pair beautifully with tomato and mushrooms, bringing an Italian essence.
- → How can nutritional yeast be used here?
Sprinkle nutritional yeast optionally to add a subtle cheesy flavor and boost umami without dairy ingredients.
- → Is it possible to make this gluten-free?
Yes, use gluten-free lasagna sheets and gluten-free flour for the béchamel to maintain texture and keep it suitable for gluten-sensitive diets.