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Vegan spinach and mushroom lasagna

Vegan spinach and mushroom lasagna

Based on 121 ratings
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"Want a shortcut with more flavors? Try our VEGGIE WUNDER seasoning in this recipe! This is our vegan version of the Italian feel-good classic. Our lasagna with tender mushrooms and fresh spinach is super easy and quick to make. The absolute highlight: the vegan bechamel sauce!"
Difficulty
Easy 👌
Preparation
30 min
Baking
40 min
Resting
0 min

Ingredients

2Servings
120 g
button mushrooms
¼
onion
cloves
garlic
¼ tbsp
thyme
¼ tbsp
olive oil
50 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)
¼ tsp
Kitchen Stories Veggie Wunder seasoning (optional)
MetricImperial

Utensils

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

How-To Videos

See all
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

Cal379
Fat14 g
Protein13 g
Carb54 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
    • 120 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, sauté onion,  garlic and our VEGGIE WUNDER seasoning (if using) 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
    • ¼ tsp Kitchen Stories Veggie Wunder seasoning (optional)
    • 50 g spinach
    • salt
    • pepper
    • wooden spoon
    • frying pan (large)
    • Veggie Wunder seasoning

    Add oil to frying pan, sauté onion, garlic and our VEGGIE WUNDER seasoning (if using) 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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