Save 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 made this for my family last Sunday and everyone was amazed that a vegan lasagna could be so creamy and satisfying. The mushrooms make it super hearty and the fresh spinach adds wonderful flavor.
Ingredients
- Olive oil: 2 tablespoons
- Onion: 1 large, finely chopped
- Garlic: 3 cloves, minced
- Mushrooms: 500 g (1 lb), sliced
- Spinach: 200 g (7 oz), 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
- All-purpose flour: 3 tablespoons
- Unsweetened soy or oat milk: 750 ml (3 cups)
- Ground nutmeg: 1/4 teaspoon
- Salt and pepper: to taste
- Dry lasagna sheets: 250 g (9 oz), ensure vegan
- Nutritional yeast: 3 tablespoons (optional, for cheesy flavor)
- Fresh basil: to garnish (optional)
Instructions
- Prepare Oven:
- Preheat the oven to 180°C (350°F).
- Sauté Vegetables:
- Heat olive oil in a large skillet over medium heat. Add onion and cook for 3 to 4 minutes. Stir in garlic and cook for 1 minute.
- Cook Mushrooms and Carrot:
- Add mushrooms and carrot. Cook for 6 to 8 minutes until mushrooms soften and begin to brown.
- Add Spinach and Herbs:
- Stir in spinach and cook until wilted. Add oregano, basil, salt, and pepper. Remove from heat.
- Make Tomato Sauce:
- In a saucepan, add passata, tomato paste, sugar, and balsamic vinegar. Simmer on low heat for 10 minutes. Season with salt and pepper.
- Make Vegan Béchamel:
- Heat olive oil or vegan butter in a saucepan over medium. Whisk in flour and cook for 1 to 2 minutes. Gradually add plant milk, whisking constantly. Simmer until thickened, about 5 minutes. Stir in nutmeg, salt, and pepper.
- Assemble Lasagna:
- Spread thin tomato sauce in the bottom of a 23 x 33 cm (9 x 13 inch) baking dish. Add a layer of lasagna sheets, half the vegetable mixture, tomato sauce, and béchamel. Repeat layers, finishing with lasagna sheets, remaining béchamel, and nutritional yeast.
- Bake:
- Cover with foil and bake for 30 minutes. Remove foil and bake another 15 to 20 minutes until golden and bubbling.
- Rest & Garnish:
- Let rest 10 minutes before slicing. Garnish with fresh basil if desired.
Save This lasagna quickly became a family favorite, and now my kids ask for it whenever we need a cozy dinner. Everyone loves helping layer the ingredients together.
Notes
Substitute kale for spinach if preferred. Add extra red pepper flakes for a spicy twist. Use gluten-free lasagna sheets and flour to make it gluten-free.
Required Tools
Large skillet, saucepan, whisk, baking dish (23 x 33 cm (9 x 13 inch)), sharp knife, spatula.
Allergen Information
May contain gluten and soy depending on your ingredient choices. Check labels carefully for vegan suitability and possible allergens.
Save Serve with a fresh salad or garlic bread for an easy weeknight meal. You can freeze leftovers for easy lunches later.
Recipe Guide
- → Can I substitute spinach with another vegetable?
Yes, kale is a great alternative that holds up well in the layers and adds a slightly different earthy flavor.
- → What type of dairy-free milk works best for the béchamel?
Unsweetened soy or oat milk works well to create a creamy texture without overpowering other flavors.
- → How can I make this dish gluten-free?
Use gluten-free lasagna sheets and substitute all-purpose flour in the béchamel with a gluten-free flour blend.
- → Is nutritional yeast necessary for this dish?
Nutritional yeast is optional but adds a pleasant cheesy flavor that complements the béchamel and vegetable layers.
- → How long should I let the dish rest before serving?
Allow it to rest for about 10 minutes after baking so the layers set and the lasagna is easier to slice.