A savory vegan dish layered with mushrooms, spinach, tomato sauce, and creamy dairy-free béchamel.
# List of Ingredients:
→ 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 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 pepper, to taste
→ Assembly
19 - 9 ounces dry lasagna sheets (ensure vegan)
20 - 3 tablespoons nutritional yeast (optional, for cheesy flavor)
21 - Fresh basil, to garnish (optional)
# Step-by-Step Directions:
01 - Set oven temperature to 350°F (180°C).
02 - Heat olive oil in a large skillet over medium heat. Add finely chopped onion and cook for 3 to 4 minutes until softened. Stir in minced garlic and cook for an additional minute.
03 - Add sliced mushrooms and grated carrot to the skillet. Sauté for 6 to 8 minutes until mushrooms release moisture and start to brown.
04 - Incorporate chopped spinach and cook until wilted. Season with dried oregano, dried basil, salt, and pepper. Remove skillet from heat.
05 - Combine passata, tomato paste, sugar, and balsamic vinegar in a saucepan. Simmer over low heat for 10 minutes. Adjust seasoning with salt and pepper.
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 unsweetened plant milk while whisking constantly to prevent lumps. Simmer until sauce thickens, about 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. Lay down lasagna sheets, half the vegetable mixture, more tomato sauce, and a layer of béchamel. Repeat layers, finishing with lasagna sheets topped with remaining béchamel and a sprinkle of nutritional yeast if desired.
08 - Cover assembled dish with foil and bake for 30 minutes.
09 - Remove foil and bake for an additional 15 to 20 minutes until the surface is golden and bubbling.
10 - Allow to rest for 10 minutes before slicing. Garnish with fresh basil if preferred.
