Save A comforting, plant-based lasagna layered with a rich mushroom-spinach bolognese and creamy vegan béchamel. Perfect for family dinners and tight budgets.
This vegan lasagna is a family favorite that I enjoy making on weekends when everyone is craving something warm and satisfying without meat.
Ingredients
- Vegetables: 2 tablespoons olive oil, 1 large onion finely chopped, 3 garlic cloves minced, 400 g (14 oz) mushrooms finely chopped, 2 medium carrots diced, 2 celery stalks diced, 200 g (7 oz) fresh spinach chopped
- Bolognese Sauce: 1 tablespoon tomato paste, 800 g (28 oz) canned crushed tomatoes, 1 teaspoon dried oregano, 1 teaspoon dried basil, ½ teaspoon dried thyme, 1 teaspoon smoked paprika, Salt and black pepper to taste, 1 tablespoon soy sauce, 2 teaspoons balsamic vinegar
- Lasagna & Béchamel: 9 12 no-boil (oven-ready) lasagna noodles (ensure vegan), 600 ml (2½ cups) unsweetened plant milk (soy or oat), 50 g (¼ cup) vegan butter or margarine, 35 g (¼ cup) all-purpose flour, 1 tablespoon nutritional yeast, ½ teaspoon ground nutmeg, Salt and white pepper to taste
- Topping: 50 g (½ cup) vegan cheese shreds (optional), Fresh basil for garnish
Instructions
- Step 1:
- Preheat the oven to 180°C (350°F).
- Step 2:
- Heat olive oil in a large skillet over medium heat. Add onion and cook until translucent about 3 4 minutes.
- Step 3:
- Stir in garlic mushrooms carrots and celery. Sauté until mushrooms release moisture and vegetables soften about 8 minutes.
- Step 4:
- Add tomato paste stir for 1 minute then add crushed tomatoes oregano basil thyme smoked paprika soy sauce balsamic vinegar salt and pepper.
- Step 5:
- Simmer uncovered for 15 20 minutes stirring occasionally until thickened. Add spinach in the last 3 minutes letting it wilt. Remove from heat.
- Step 6:
- For the béchamel Melt vegan butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in plant milk stirring constantly to avoid lumps. Add nutritional yeast nutmeg salt and white pepper. Cook until thickened about 5 minutes. Remove from heat.
- Step 7:
- Assemble lasagna in a 22 x 30 cm (9 x 13 in) baking dish Spread a thin layer of bolognese then a layer of noodles more bolognese then béchamel. Repeat layers finishing with béchamel. Sprinkle vegan cheese on top if using.
- Step 8:
- Cover with foil and bake for 30 minutes. Remove foil and bake another 15 20 minutes until bubbling and golden.
- Step 9:
- Let rest 10 minutes before slicing. Garnish with fresh basil.
Save This recipe always brings everyone to the table and sparks great conversations about plant-based eating and family traditions.
Required Tools
Large skillet or sauté pan saucepan whisk 22 x 30 cm (9 x 13 in) baking dish knife and chopping board foil
Allergen Information
Contains gluten (flour noodles) soy (soy sauce some plant milks) and may contain nuts (check vegan cheese and butter labels) Double-check all product labels for potential cross-contamination or hidden allergens.
Nutritional Information
Calories 320 Total Fat 9 g Carbohydrates 48 g Protein 10 g per serving
Save This vegan lasagna is sure to become a staple in your recipe collection because it combines flavor texture and nutrition effortlessly.
Recipe Q&A
- → Can I use fresh spinach instead of frozen?
Yes, fresh spinach can be used; add it near the end of your bolognese sauce to wilt gently without overcooking.
- → What alternatives exist for the béchamel sauce?
You can substitute the béchamel with blended silken tofu or cashew cream for a creamy, dairy-free option.
- → How do I prevent the noodles from drying out?
Use no-boil lasagna noodles and ensure ample sauce coverage; the béchamel and bolognese layers keep noodles moist during baking.
- → Can I add protein to this dish?
Adding cooked lentils into the bolognese mixture boosts protein and complements the mushroom-spinach base well.
- → What is the best way to reheat leftovers?
Reheat covered in the oven at 175°C (350°F) until warmed through to retain moisture and texture.