Save A hearty, flavorful vegan lasagna layered with a rich mushroom-spinach Bolognese and creamy dairy-free béchamel, perfect for a satisfying meal on a budget.
I first made this vegan lasagna to impress my family, and it quickly became one of our favorites for Sunday dinners.
Ingredients
- Vegetable Bolognese: 2 tablespoons olive oil, 1 large onion finely chopped, 3 cloves garlic minced, 2 carrots diced, 2 celery stalks diced, 500 g (1 lb) cremini or button mushrooms finely chopped, 2 teaspoons dried oregano, 1 teaspoon dried basil, 1 teaspoon smoked paprika, 1/2 teaspoon chili flakes (optional), 2 tablespoons tomato paste, 800 g (28 oz) canned crushed tomatoes, 200 g (7 oz) baby spinach roughly chopped, salt and black pepper to taste
- Béchamel Sauce: 3 tablespoons olive oil, 4 tablespoons all-purpose flour, 750 ml (3 cups) unsweetened soy or oat milk, 1/4 teaspoon ground nutmeg, salt and black pepper to taste
- Lasagna Layers: 12 15 dry lasagna noodles (ensure vegan)
- Optional Toppings: 3 tablespoons nutritional yeast, fresh basil leaves for garnish
Instructions
- Preheat Oven:
- Preheat oven to 180°C (350°F)
- Prepare the Bolognese:
- Heat olive oil in a large skillet over medium heat. Add onion garlic carrots and celery cook for 5 7 minutes until softened
- Cook Mushrooms:
- Add mushrooms and cook for 8 10 minutes until their moisture evaporates and they begin to brown
- Add Herbs and Tomato Paste:
- Stir in oregano basil smoked paprika and chili flakes. Add tomato paste and cook for 2 minutes
- Simmer Sauce:
- Pour in crushed tomatoes bring to a simmer and cook uncovered for 15 minutes stirring occasionally. Add spinach and cook until wilted. Season with salt and pepper. Remove from heat
- Prepare Béchamel:
- In a saucepan heat olive oil over medium heat. Whisk in flour and cook for 1 2 minutes. Gradually add plant milk whisking constantly until smooth. Add nutmeg salt and pepper. Simmer for 5 7 minutes until thickened
- Assemble Lasagna:
- Spread a thin layer of Bolognese on the bottom of a 22x33 cm (9x13 in) baking dish. Layer with noodles then Bolognese then béchamel. Repeat layers finishing with béchamel on top. Sprinkle with nutritional yeast if using
- Bake:
- Cover with foil and bake for 30 minutes. Remove foil and bake for another 15 20 minutes until bubbling and golden
- Rest and Garnish:
- Let rest for 10 minutes before slicing. Garnish with fresh basil if desired
Save My family always gathers around the table sharing stories and laughter while enjoying this warm lasagna together.
Required Tools
Large skillet saucepan whisk baking dish approx 22x33 cm 9x13 in knife and chopping board foil
Allergen Information
Contains wheat (flour noodles) and soy (if using soy milk). Double-check all products for hidden animal ingredients or allergens if needed.
Nutritional Information
Calories 385 Total Fat 11 g Carbohydrates 58 g Protein 13 g (per serving)
Save This vegan lasagna is the perfect comfort food any day of the week.
Recipe Questions & Answers
- → What mushrooms work best for the sauce?
Cremini or button mushrooms provide a meaty texture and rich flavor, perfect for the Bolognese base.
- → How do you make the béchamel dairy-free?
Use unsweetened soy or oat milk combined with olive oil and flour to create a creamy, smooth béchamel without dairy.
- → Can I substitute spinach with other greens?
Yes, leafy greens like kale or Swiss chard can be used to vary the flavor and texture.
- → How to achieve the best layering?
Alternate thin layers of mushroom-spinach sauce, noodles, and béchamel to ensure balanced flavor and even cooking.
- → What baking tips ensure a golden top?
Cover the lasagna with foil initially, then bake uncovered at the end to brown the béchamel layer nicely.