Step 1/5
- 130 g margarine
- 3 tbsp flour
- 480 ml soy milk
- middle-sized 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
- 2 tbsp nutritional yeast
- 1 tsp freshly ground nutmeg
- salt
- pepper
Stir in nutritional yeast, nutmeg, and salt and pepper to taste.
Step 3/5
- 1 yellow onion
- 2 cloves garlic
- 400 g cremini mushrooms
- 1 tbsp fresh thyme leaves
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
- 1 tbsp olive oil
- 150 g spinach
- wooden spoon
- large frying pan
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
- 500 g tomato purée
- 500 g no-boil lasagna noodles
- thyme leaves for garnish
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 about 30 – 40 minutes at 200°C/400°F, or until sides start to bubble and top turns golden brown. Let cool slightly before slicing and serving. Enjoy!
