Pin 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 family potluck, and everyone was amazed that something so creamy and flavorful could be totally plant-based. Now it's a go-to recipe for weeknight comfort.
Ingredients
- Olive oil: 2 tablespoons, divided
- Onion: 1 large, finely chopped
- Garlic cloves: 3, 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
- All-purpose flour: 3 tablespoons
- Unsweetened soy or oat milk: 750 ml (3 cups)
- Ground nutmeg: 1/4 teaspoon
- Dry lasagna sheets (vegan): 250 g (9 oz)
- Nutritional yeast (optional): 3 tablespoons
- Fresh basil (optional): to garnish
Instructions
- Prepare oven:
- Preheat the oven to 180°C (350°F).
- Sauté vegetables:
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion and cook for 3, 4 minutes until soft. Stir in garlic and cook 1 minute.
- Cook mushrooms:
- Add mushrooms and carrot. Cook for 6, 8 minutes until mushrooms release moisture and turn golden.
- Add spinach & seasoning:
- Stir in spinach and cook until wilted. Add oregano, basil, salt, and pepper. Remove from heat.
- Make 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 béchamel:
- Heat olive oil or vegan butter in a saucepan over medium. Whisk in flour and cook 1, 2 minutes. Gradually add milk, whisking constantly until thickened, about 5 minutes. Stir in nutmeg, salt, and pepper.
- Assemble lasagna:
- Spread a thin layer of tomato sauce on bottom of a 23 x 33 cm (9 x 13 inch) baking dish. Add a layer of lasagna sheets, half vegetable mixture, some tomato sauce, and a layer of béchamel. Repeat layers, ending with lasagna sheets, béchamel, and sprinkle nutritional yeast.
- Bake:
- Cover with foil and bake 30 minutes. Remove foil, bake 15, 20 minutes until golden and bubbling.
- Rest & serve:
- Let rest for 10 minutes before slicing. Garnish with fresh basil if desired.
Pin It's always a hit at family dinner, and even the kids ask for seconds. We love gathering around the table and enjoying every cheesy, veggie-packed bite!
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), soy (if using soy milk). Always check labels for hidden animal products or allergens in store-bought items.
Nutritional Information
Per serving: Calories: 365, Total Fat: 10 g, Carbohydrates: 54 g, Protein: 12 g
Pin This lasagna tastes even better the next day and is perfect for meal prep. Slice, store, and savor whenever you need a comforting meal!
Recipe FAQ
- → Can I substitute kale for spinach?
Yes, kale can be used instead of spinach. It adds a slightly different texture and a more robust flavor while maintaining the nutritional value.
- → What type of plant milk works best for the béchamel?
Unsweetened soy or oat milk works well to achieve a creamy texture without overpowering the flavors.
- → How can I add extra heat to this dish?
Incorporate red pepper flakes during the vegetable sauté for a subtle spicy kick throughout the layers.
- → Are gluten-free lasagna sheets suitable here?
Yes, gluten-free lasagna sheets can be used as a substitute to accommodate dietary needs without compromising the dish's structure.
- → Can nutritional yeast be omitted or replaced?
Nutritional yeast is optional; it adds a cheesy flavor but can be omitted or replaced with a sprinkle of vegan parmesan if preferred.