Vegan spinach and mushroom lasagna

Step 1/5

• 26 g margarine
• ⅝ tbsp flour
• 96 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

• ⅜ tbsp nutritional yeast
• ¼ tsp freshly ground nutmeg
• salt
• pepper

• fine grater

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

Step 3/5

• ¼ yellow onion
• ⅜ cloves garlic
• 80 g cremini mushrooms
• ¼ 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

• ¼ tbsp olive oil
• 30 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

• 100 g tomato purée
• 100 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!

Enjoy your meal!