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 when searching for a vegan alternative for my Italian family's Sunday dinner. It was met with rave reviews and quickly became a staple in our meal rotation–even the non-vegans asked for seconds!
Ingredients
- Olive oil: 2 tablespoons, for sautéing vegetables and béchamel
- Onion: 1 large, finely chopped
- Garlic: 3 cloves, minced
- Mushrooms: 500 g (1 lb), sliced
- Spinach: 200 g (7 oz), fresh, 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
- Salt and pepper: To taste (béchamel)
- Dry lasagna sheets: 250 g (9 oz), 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).
- Cook vegetables:
- Heat olive oil in a large skillet over medium heat. Add onion and sauté for 3, 4 minutes until soft, then stir in garlic and cook for 1 minute.
- Add mushrooms and carrot:
- Add sliced mushrooms and grated carrot. Cook for 6, 8 minutes until mushrooms release moisture and begin to brown.
- Add spinach and seasonings:
- Stir in spinach and cook until wilted. Add oregano, basil, salt, and pepper to taste. Remove from heat.
- Make tomato sauce:
- Combine passata, tomato paste, sugar, and balsamic vinegar in a saucepan. Simmer on low heat for 10 minutes, seasoning with salt and pepper.
- Make béchamel:
- Heat olive oil or vegan butter in a saucepan over medium heat. Whisk in flour and cook 1, 2 minutes. Gradually add plant milk, whisking constantly to avoid lumps, then simmer until thickened (about 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, then half the vegetable mixture, some tomato sauce, and a layer of béchamel. Repeat layers, finishing with lasagna sheets, remaining béchamel, and sprinkle nutritional yeast.
- Bake:
- Cover with foil and bake for 30 minutes. Remove foil and bake for another 15, 20 minutes until golden and bubbling.
- Cool and serve:
- Let rest for 10 minutes before slicing. Garnish with fresh basil if desired.
Save My child always asks for this lasagna on special occasions: it's an easy way to feed the whole family without complaints, and brings everyone together around the table.
Required Tools
Large skillet, saucepan, whisk, baking dish (23 x 33 cm / 9 x 13 inch), sharp knife, spatula
Allergen Information
Contains gluten (if using regular lasagna sheets and flour), soy (if using soy milk): always check labels for hidden animal products or allergens
Nutritional Information
Per serving: Calories 365, Total Fat 10 g, Carbohydrates 54 g, Protein 12 g
Save Enjoy this comforting lasagna freshly baked or keep leftovers for easy weeknight meals–it tastes even better the next day!
Recipe FAQ
- → Can I substitute spinach with other greens?
Yes, kale or Swiss chard work well and add a slightly different texture and flavor while maintaining the dish's overall heartiness.
- → What plant-based milk is best for the béchamel?
Unsweetened soy or oat milk provides a creamy consistency and neutral flavor that pairs perfectly with the béchamel sauce.
- → How do I prevent the béchamel from getting lumps?
Gradually whisk the plant milk into the flour and oil mixture while stirring constantly over medium heat to achieve a smooth sauce.
- → Is nutritional yeast necessary?
It's optional but recommended for adding a subtle cheesy flavor that complements the savory layers.
- → Can this dish be prepared ahead of time?
Yes, assemble and refrigerate before baking, then bake fresh to enjoy warm layers and rich textures.