# Components:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 3 garlic cloves, minced
04 - 14 ounces mushrooms, finely chopped
05 - 2 medium carrots, diced
06 - 2 celery stalks, diced
07 - 7 ounces fresh spinach, chopped
→ Bolognese Sauce
08 - 1 tablespoon tomato paste
09 - 28 ounces canned crushed tomatoes
10 - 1 teaspoon dried oregano
11 - 1 teaspoon dried basil
12 - ½ teaspoon dried thyme
13 - 1 teaspoon smoked paprika
14 - Salt and black pepper, to taste
15 - 1 tablespoon soy sauce
16 - 2 teaspoons balsamic vinegar
→ Lasagna & Béchamel
17 - 9–12 no-boil (oven-ready) vegan lasagna noodles
18 - 2½ cups unsweetened plant milk (soy or oat)
19 - ¼ cup vegan butter or margarine
20 - ¼ cup all-purpose flour
21 - 1 tablespoon nutritional yeast
22 - ½ teaspoon ground nutmeg
23 - Salt and white pepper, to taste
→ Topping
24 - ½ cup vegan cheese shreds (optional)
25 - Fresh basil, for garnish
# Directions:
01 - Set oven temperature to 350°F.
02 - Heat olive oil in a large skillet over medium heat. Cook chopped onion until translucent, approximately 3–4 minutes.
03 - Stir in garlic, mushrooms, carrots, and celery. Sauté until mushrooms release moisture and vegetables soften, around 8 minutes.
04 - Add tomato paste and cook for 1 minute. Then add crushed tomatoes, oregano, basil, thyme, smoked paprika, soy sauce, balsamic vinegar, salt, and pepper. Stir well.
05 - Allow sauce to simmer uncovered for 15–20 minutes, stirring occasionally until thickened. Add spinach during the last 3 minutes to wilt. Remove from heat.
06 - 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.
07 - In a 9 x 13 inch baking dish, spread a thin layer of bolognese sauce, then a layer of noodles, followed by more bolognese and béchamel sauce. Repeat layers, finishing with a béchamel layer. Sprinkle vegan cheese on top if desired.
08 - Cover dish with foil and bake for 30 minutes.
09 - Remove foil and bake for an additional 15–20 minutes until the top is bubbling and golden.
10 - Let lasagna rest for 10 minutes before slicing. Garnish with fresh basil before serving.
