Vegan spinach and mushroom lasagna

Name: Vegan spinach and mushroom lasagna
Prep time: 1800 s
Cook time: 2400 s
Total time: 4200 s
Yield: 10 Servings
Cuisine: italian
Ingredients: 400 g cremini mushrooms; 1 yellow onion; 2 cloves garlic; 1 tbsp fresh thyme leaves; 1 tbsp olive oil; 150 g spinach; 130 g margarine; 3 tbsp flour; 480 ml soy milk; 2 tbsp nutritional yeast; 1 tsp freshly ground nutmeg; 500 g tomato purée; 500 g no-boil lasagna sheets; salt; pepper; fresh thyme leaves for garnish

Based on 58 ratings

Difficulty

Easy 👌

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-10+

400 g	cremini mushrooms
1	yellow onion
2 cloves	garlic
1 tbsp	fresh thyme leaves
1 tbsp	olive oil
150 g	spinach
130 g	margarine
3 tbsp	flour
480 ml	soy milk
2 tbsp	nutritional yeast
1 tsp	freshly ground nutmeg
500 g	tomato purée
500 g	no-boil lasagna sheets
	salt
	pepper
	fresh thyme leaves for garnish

Metric

Imperial

How-To Videos

Utensils

wooden spoon
oven
large frying pan
large casserole dish
medium saucepan
fine grater
whisk
cutting board
knife

Enjoy with

Carmenere, Chile
A soft, full-bodied red wine from Chile with subtle fruit flavors that complement the tomato and spinach.

Nutrition per serving

Cal
357

Protein
12g

Fat
17g

Carb
41g

Step 1/5

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

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

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

2 tbsp nutritional yeast
1 tsp freshly ground 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.

1 yellow onion
2 cloves garlic
400 g cremini mushrooms
1 tbsp fresh thyme leaves

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.

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

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!

500 g tomato purée
500 g no-boil lasagna noodles
thyme leaves for garnish

oven
large casserole 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 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!