Save to Pinterest 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 vegan mushroom spinach lasagna for a weeknight dinner and it quickly became a favorite in our house. The creamy béchamel adds indulgence without dairy, and no one missed the traditional cheese!
Ingredients
- Olive oil: For sautéing vegetables and the béchamel base
- Onion: Finely chopped for savory depth
- Garlic cloves: Minced for aromatic flavor
- Mushrooms: Sliced, creates heartiness and umami
- Fresh spinach: Roughly chopped, adds color and nutrition
- Carrot: Grated, brings slight sweetness
- Dried oregano: For that quintessential Italian taste
- Dried basil: Complements the tomato sauce
- Salt and pepper: To taste
- Passata or crushed tomatoes: Main base of the sauce
- Tomato paste: Intensifies the sauce flavor
- Sugar: Balances acidity
- Balsamic vinegar: Adds complexity
- Olive oil or vegan butter: For béchamel
- All-purpose flour: Creates the béchamel roux
- Unsweetened soy or oat milk: Dairy-free creaminess
- Ground nutmeg: Classic béchamel touch
- Dry lasagna sheets (vegan): The layers of the dish
- Nutritional yeast (optional): For cheesy flavor
- Fresh basil (optional): To garnish
Instructions
- Preheat Oven:
- Set 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 & Carrot:
- Add mushrooms and carrot. Cook 6–8 minutes until mushrooms release moisture and turn golden brown.
- Add Spinach & Seasoning:
- Stir in spinach until wilted. Add oregano, basil, salt, and pepper. Remove from heat.
- Make Tomato Sauce:
- In a saucepan, mix passata, tomato paste, sugar, and balsamic vinegar. Simmer for 10 minutes; season with salt and pepper.
- Prepare Vegan Béchamel:
- In a saucepan, heat olive oil or vegan butter over medium heat. Whisk in flour and cook 1–2 minutes. Slowly add milk, whisking to avoid lumps. Simmer until thickened, about 5 minutes. Stir in nutmeg, salt, and pepper.
- Assemble Lasagna:
- Spread thin layer of tomato sauce on bottom of 23 x 33 cm (9 x 13 inch) baking dish. Arrange lasagna sheets, half of vegetable mixture, some tomato sauce, and layer of béchamel; repeat. Finish with sheets, remaining béchamel, and sprinkle nutritional yeast.
- Bake:
- Cover dish with foil. Bake for 30 minutes. Remove foil and bake another 15–20 minutes until golden and bubbling.
- Rest & Garnish:
- Let lasagna rest 10 minutes before slicing. Garnish with fresh basil, if desired.
Save to Pinterest The first time my family tried this, we all gathered around the table eager to see how vegan lasagna could compare to the classic. Even my skeptical uncle went back for seconds!
Required Tools
Large skillet, saucepan, whisk, baking dish (23 x 33 cm / 9 x 13 inch), sharp knife, spatula
Allergen Information
Contains gluten (unless you use gluten-free sheets and flour) and soy (if soy milk is chosen). Always check labels for hidden animal products and allergens in store-bought items.
Nutritional Information (per serving)
Calories: 365, Total Fat: 10 g, Carbohydrates: 54 g, Protein: 12 g
Save to Pinterest With every hearty bite, this vegan lasagna delivers comfort and flavor you can feel good about. Enjoy with a fresh green salad or crusty bread.
Common Recipe Questions
- → What are good vegetable substitutes for spinach?
Kale can be used instead of spinach for a more robust texture and flavor, retaining the dish's nutritional benefits.
- → How can I make the béchamel sauce creamy without dairy?
Using plant-based milks like soy or oat milk combined with olive oil or vegan butter and flour creates a smooth and creamy béchamel alternative.
- → Can I add extra spices for more heat?
Yes, adding red pepper flakes during the sauce preparation adds a pleasant spicy kick to the layers.
- → What is the best way to avoid soggy lasagna sheets?
Using dry lasagna sheets and layering sauce evenly helps prevent sogginess. Baking uncovered at the end lets excess moisture evaporate.
- → How long should the dish rest before serving?
Letting the dish rest for about 10 minutes after baking allows flavors to set and makes slicing easier.
- → Are there allergen considerations with this dish?
Contains gluten if using regular lasagna sheets and flour, and soy if using soy milk. Gluten-free options can be used as needed.