A savory plant-based dish with mushrooms, spinach, tomato sauce, and creamy béchamel layers for satisfying meals.
# What You'll Need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 3 garlic cloves, minced
04 - 1 pound mushrooms, sliced
05 - 7 ounces fresh spinach, roughly chopped
06 - 1 medium carrot, grated
07 - 1 teaspoon dried oregano
08 - 1 teaspoon dried basil
09 - Salt and black pepper, to taste
→ Tomato Sauce
10 - 24 ounces passata or crushed tomatoes
11 - 2 tablespoons tomato paste
12 - 1 teaspoon sugar
13 - 1 teaspoon balsamic vinegar
→ Vegan Béchamel
14 - 3 tablespoons olive oil or vegan butter
15 - 3 tablespoons all-purpose flour
16 - 3 cups unsweetened soy or oat milk
17 - 1/4 teaspoon ground nutmeg
18 - Salt and black pepper, to taste
→ Assembly
19 - 9 ounces dry vegan lasagna sheets
20 - 3 tablespoons nutritional yeast (optional)
21 - Fresh basil leaves, for garnish (optional)
# Method:
01 - Preheat the oven to 350°F.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until softened, about 3 to 4 minutes. Add minced garlic and cook for an additional 1 minute.
03 - Add sliced mushrooms and grated carrot to the skillet. Cook for 6 to 8 minutes until mushrooms release moisture and begin to brown.
04 - Stir in roughly chopped spinach and cook until wilted. Season with dried oregano, basil, salt, and pepper. Remove from heat.
05 - Combine passata, tomato paste, sugar, and balsamic vinegar in a saucepan. Simmer over low heat for 10 minutes, seasoning with salt and pepper to taste.
06 - Heat olive oil or vegan butter in a saucepan over medium heat. Whisk in flour and cook for 1 to 2 minutes. Gradually pour in plant milk, whisking continuously to prevent lumps. Simmer until thickened, approximately 5 minutes. Season with ground nutmeg, salt, and pepper.
07 - Spread a thin layer of tomato sauce on the bottom of a 9 x 13-inch baking dish. Layer with lasagna sheets, half the vegetable mixture, tomato sauce, and béchamel. Repeat the layering, finishing with lasagna sheets topped by remaining béchamel and nutritional yeast.
08 - Cover the dish with foil and bake for 30 minutes. Remove foil and bake an additional 15 to 20 minutes until the top is golden and bubbling.
09 - Allow lasagna to rest for 10 minutes before slicing. Garnish with fresh basil leaves if desired.
