Vegan spinach and mushroom lasagna

Vegan spinach and mushroom lasagna

Based on 113 ratings

Difficulty

Easy 👌

Preparation

30 min

Baking

40 min

Resting

0 min

Ingredients

2Servings
80 g
button mushrooms
¼
onion
cloves
garlic
¼ tbsp
thyme
¼ tbsp
olive oil
30 g
spinach
26 g
margarine
tbsp
flour
96 ml
soy milk
tbsp
nutritional yeast
¼ tsp
nutmeg
100 g
tomato purée (passata)
100 g
lasagna noodles
salt
pepper
thyme (for garnish)
MetricImperial

Utensils

saucepan, whisk, fine grater, oven, cutting board, knife, wooden spoon, frying pan (large), baking dish

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How-To Videos

how-to-make-an-all-rounder-roux

How to make an all-rounder roux

how-to-clean-mushrooms

How to clean mushrooms

Nutrition per serving

Cal357
Fat17 g
Protein12 g
Carb41 g
  • Step 1/5

    To make vegan béchamel, melt margarine in saucepan. Whisk in flour, then slowly whisk
in warm soymilk in a steady stream.
    • 26 g margarine
    • tbsp flour
    • 96 ml soy milk
    • saucepan
    • whisk

    To make vegan béchamel, melt margarine in saucepan. Whisk in flour, then slowly whisk in warm soymilk in a steady stream.

  • Step 2/5

    Stir in nutritional yeast, nutmeg, and salt and pepper to taste.
    • tbsp nutritional yeast
    • ¼ tsp nutmeg
    • salt
    • pepper
    • fine grater

    Stir in nutritional yeast, nutmeg, and salt and pepper to taste.

  • Step 3/5

    Preheat oven to 200°C/400°F. Peel onion and garlic, clean mushrooms. Finely chop
onion, garlic, and thyme and slice mushrooms.
    • ¼ onion
    • cloves garlic
    • ¼ tbsp thyme
    • 80 g button mushrooms
    • oven
    • cutting board
    • knife

    Preheat oven to 200°C/400°F. Peel onion and garlic, clean mushrooms. Finely chop onion, garlic, and thyme and slice mushrooms.

  • Step 4/5

    Add oil to frying pan and sauté onion and garlic over medium heat until fragrant and
softened. Add mushrooms and thyme and cook for a few minutes, until mushrooms
start to brown; if needed, add a bit more oil. Add spinach and cook until wilted, stirring
often. Season with salt and pepper. Set aside.
    • ¼ tbsp olive oil
    • 30 g spinach
    • salt
    • pepper
    • wooden spoon
    • frying pan (large)

    Add oil to frying pan and sauté onion and garlic over medium heat until fragrant and softened. Add mushrooms and thyme and cook for a few minutes, until mushrooms start to brown; if needed, add a bit more oil. Add spinach and cook until wilted, stirring often. Season with salt and pepper. Set aside.

  • Step 5/5

    Spread a layer of tomato sauce on bottom of casserole dish. Add a layer of noodles,
then a layer of béchamel sauce, and a layer of vegetables. Top with another layer of
noodles and tomato sauce, and repeat pattern until casserole dish is filled. Finish with a
layer of béchamel sauce and remaining mushrooms and spinach. Garnish with thyme
leaves. Bake for approx. 30–40 min. at 200°C/400°F, or until sides start to bubble
and top turns golden brown. Let cool slightly before slicing and serving. Enjoy!
    • 100 g tomato purée (passata)
    • 100 g lasagna noodles
    • thyme (for garnish)
    • baking dish

    Spread a layer of tomato sauce on bottom of casserole dish. Add a layer of noodles, then a layer of béchamel sauce, and a layer of vegetables. Top with another layer of noodles and tomato sauce, and repeat pattern until casserole dish is filled. Finish with a layer of béchamel sauce and remaining mushrooms and spinach. Garnish with thyme leaves. Bake for approx. 30–40 min. at 200°C/400°F, or until sides start to bubble and top turns golden brown. Let cool slightly before slicing and serving. Enjoy!

  • Enjoy your meal!

    Vegan spinach and mushroom lasagna

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