# What You'll Need:
→ Vegetable Bolognese
01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 3 cloves garlic, minced
04 - 2 carrots, diced
05 - 2 celery stalks, diced
06 - 1 pound cremini or button mushrooms, finely chopped
07 - 2 teaspoons dried oregano
08 - 1 teaspoon dried basil
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon chili flakes (optional)
11 - 2 tablespoons tomato paste
12 - 28 ounces canned crushed tomatoes
13 - 7 ounces baby spinach, roughly chopped
14 - Salt and black pepper, to taste
→ Béchamel Sauce
15 - 3 tablespoons olive oil
16 - 4 tablespoons all-purpose flour
17 - 3 cups unsweetened soy or oat milk
18 - 1/4 teaspoon ground nutmeg
19 - Salt and black pepper, to taste
→ Lasagna Layers
20 - 12 to 15 dry vegan lasagna noodles
→ Optional Toppings
21 - 3 tablespoons nutritional yeast
22 - Fresh basil leaves, for garnish
# Step-by-Step Guide:
01 - Set the oven to 350°F and allow it to reach temperature before assembling.
02 - Heat olive oil in a large skillet over medium heat. Add onion, garlic, carrots, and celery; sauté for 5 to 7 minutes until softened.
03 - Incorporate mushrooms and cook for 8 to 10 minutes until moisture evaporates and mushrooms begin to brown.
04 - Stir in oregano, basil, smoked paprika, and chili flakes. Add tomato paste and cook for 2 minutes to deepen flavor.
05 - Pour in crushed tomatoes, bring to a simmer, then cook uncovered for 15 minutes, stirring occasionally. Add spinach, cook until wilted, then season with salt and black pepper. Remove from heat.
06 - Heat olive oil in a saucepan over medium heat. Whisk in flour and cook for 1 to 2 minutes. Gradually whisk in plant milk until smooth. Add nutmeg, salt, and black pepper. Simmer for 5 to 7 minutes until thickened.
07 - Spread a thin layer of Bolognese on the bottom of a 9x13 inch baking dish. Layer noodles, Bolognese, then béchamel. Repeat layers, finishing with béchamel on top. Sprinkle nutritional yeast if using.
08 - Cover the dish with foil and bake for 30 minutes.
09 - Remove foil and bake for an additional 15 to 20 minutes until the top is bubbling and golden.
10 - Allow lasagna to rest for 10 minutes before slicing. Garnish with fresh basil leaves if desired.
