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.
The first time I made this lasagna, my family couldn&t believe it was not made with traditional cheese and meat. It&s now our go-to dinner for cozy weekends, and even my picky eaters ask for seconds.
Ingredients
- Olive oil: 2 tablespoons, for sautéing vegetables
- Onion: 1 large, finely chopped
- Garlic: 3 cloves, minced
- Mushrooms: 500 g (1 lb), sliced
- Fresh 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, for béchamel
- All-purpose flour: 3 tablespoons
- Unsweetened soy or oat milk: 750 ml (3 cups)
- Ground nutmeg: 1/4 teaspoon
- Lasagna sheets: 250 g (9 oz) dry, 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 3–4 minutes until soft. Stir in garlic and cook for 1 minute.
- Add mushrooms and carrot:
- Add mushrooms and carrot. Cook 6–8 minutes until mushrooms release moisture and begin to brown.
- Wilt spinach:
- 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 10 minutes. Season with salt and pepper.
- Prepare béchamel:
- Heat olive oil or vegan butter in a saucepan on 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.
- Assemble lasagna:
- Spread a thin layer of tomato sauce in a 23 x 33 cm (9 x 13 inch) baking dish. Add lasagna sheets, then half the vegetable mixture, more sauce, and béchamel. Repeat layers, ending with sheets, béchamel, sprinkle nutritional yeast.
- Bake:
- Cover with foil and bake 30 minutes. Remove foil and bake another 15–20 minutes until golden and bubbling.
- Serve:
- Let rest for 10 minutes before slicing. Garnish with fresh basil if desired.
Save This lasagna has been a comfort dish for us on rainy evenings when we gather around the table and share stories. Even the smallest family members love helping layer and sprinkle the nutritional yeast.
Required Tools
Large skillet, saucepan, whisk, 23 x 33 cm (9 x 13 inch) baking dish, sharp knife, spatula
Allergen Information
Contains gluten (if using regular sheets and flour), soy (if using soy milk). Read packaging for any hidden ingredients.
Nutritional Information (per serving)
Calories: 365, Total Fat: 10 g, Carbohydrates: 54 g, Protein: 12 g
Save Serve warm and garnish with fresh basil for a burst of color. Enjoy leftovers for quick meals throughout the week.
Kitchen Questions
- → Can I substitute other greens for spinach?
Yes, kale or Swiss chard make great alternatives that hold up well during cooking and provide similar earthy flavors.
- → How can I make the béchamel sauce creamy without dairy?
Using plant-based milks like soy or oat and cooking the mixture slowly with flour and oil ensures a smooth, creamy texture free from dairy.
- → What type of mushrooms work best for this dish?
Button or cremini mushrooms are ideal due to their mild flavor and ability to release moisture that enhances the overall savoriness.
- → Is it possible to make a gluten-free version?
Absolutely. Using gluten-free lasagna sheets and substituting with gluten-free flour in the béchamel keeps it suitable for gluten-sensitive diets.
- → How should leftovers be stored and reheated?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.