Vegan spinach and mushroom lasagna

Based on 80 ratings

Julie Myers

Editor-in-Chief at Kitchen Stories

www.instagram.com/julie.e.myers

Difficulty

Easy 👌
30
min.
Preparation
40
min.
Baking
0
min.
Resting

Ingredients

Servings:-10+
400 g cremini mushrooms
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

Utensils

  • middle-sized saucepan
  • whisk
  • fine grater
  • oven
  • cutting board
  • knife
  • wooden spoon
  • large frying pan
  • large casserole dish

Nutrition per serving

Cal
357
Protein
12 g
Fat
17 g
Carb
41 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.
    • 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.
    • 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!