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.
I first made this lasagna for a family gathering and everyone was amazed it was vegan. The creamy béchamel and layers of vegetables make it so satisfying that even non-vegans went back for seconds.
Ingredients
- Vegetables: 2 tablespoons olive oil, 1 large onion (finely chopped), 3 garlic cloves (minced), 500 g (1 lb) mushrooms (sliced), 200 g (7 oz) spinach (roughly chopped), 1 medium carrot (grated), 1 teaspoon dried oregano, 1 teaspoon dried basil, salt and pepper (to taste)
- Tomato Sauce: 700 ml (24 oz) passata or crushed tomatoes, 2 tablespoons tomato paste, 1 teaspoon sugar, 1 teaspoon balsamic vinegar
- Vegan Béchamel: 3 tablespoons olive oil or vegan butter, 3 tablespoons all-purpose flour, 750 ml (3 cups) unsweetened soy or oat milk, 1/4 teaspoon ground nutmeg, salt and pepper (to taste)
- Assembly: 250 g (9 oz) dry lasagna sheets (vegan), 3 tablespoons nutritional yeast (optional), fresh basil to garnish (optional)
Instructions
- Preheat 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 to 4 minutes until soft. Stir in garlic and cook for 1 minute.
- Add Mushrooms and Carrot:
- Add mushrooms and carrot. Cook for 6 to 8 minutes, stirring, until mushrooms release moisture and start to brown.
- Add Spinach and Seasonings:
- Stir in spinach and cook until wilted. Add oregano, basil, salt, and pepper. Remove the skillet from heat.
- Prepare Tomato Sauce:
- In a saucepan, combine passata, tomato paste, sugar, and balsamic vinegar. Simmer gently for 10 minutes. Season with salt and pepper.
- Make Vegan Béchamel:
- Heat olive oil or vegan butter in a saucepan over medium heat. Whisk in flour and cook for 1 to 2 minutes. Gradually add plant milk, whisking to avoid lumps. Simmer until thickened, around 5 minutes. Stir in nutmeg, salt, and pepper.
- Assemble Lasagna:
- Spread a thin layer of tomato sauce on the bottom of a 23 x 33 cm (9 x 13 inch) baking dish. Add a layer of lasagna sheets, followed by half the vegetable mixture, some tomato sauce, and a layer of béchamel. Repeat layers, finishing with lasagna sheets, remaining béchamel, and sprinkle nutritional yeast if using.
- Bake:
- Cover the dish with foil and bake for 30 minutes. Remove foil and bake for another 15 to 20 minutes until golden and bubbling.
- Rest and Serve:
- Let the lasagna rest for 10 minutes before slicing. Garnish with fresh basil if desired.
Save This lasagna quickly became a favorite for cozy family nights. My kids love helping to layer the veggies and sauce, making it a true crowd-pleaser for all ages.
Required Tools
Large skillet, saucepan, whisk, baking dish (23 x 33 cm / 9 x 13 inch), sharp knife, and spatula are needed for prep and cooking.
Allergen Information
Contains gluten (if using regular lasagna sheets and flour) and soy (if using soy milk). Always check labels for hidden animal products or allergens in store-bought ingredients.
Nutritional Information
Per serving: Calories 365, Total Fat 10 g, Carbohydrates 54 g, Protein 12 g.
Save Enjoy warm slices with a fresh basil garnish for extra flavor. This lasagna tastes great as leftovers and reheats wonderfully for lunch the next day.
Recipe FAQ
- → Can I substitute the spinach with other greens?
Yes, kale or Swiss chard work well as alternatives to spinach and add a slightly different texture and flavor.
- → What plant-based milk is best for the béchamel?
Unsweetened soy or oat milk works best for a creamy, neutral-flavored béchamel sauce.
- → How can I add a cheesy flavor without dairy?
Adding nutritional yeast to the layers provides a savory, cheesy note without any dairy.
- → Is it possible to make this dish gluten-free?
Yes, using gluten-free lasagna sheets and gluten-free flour for the béchamel allows a gluten-free version.
- → What is the recommended baking temperature and time?
Bake covered at 180°C (350°F) for 30 minutes, then uncovered for 15-20 minutes until golden and bubbling.