A savory dish featuring mushrooms, spinach, and creamy dairy-free béchamel, ideal for wholesome family meals.
# What You Need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 3 garlic cloves, minced
04 - 1 lb sliced mushrooms
05 - 7 oz fresh spinach, roughly chopped
06 - 1 medium carrot, grated
07 - 1 teaspoon dried oregano
08 - 1 teaspoon dried basil
09 - Salt and black pepper, to taste
→ Tomato Sauce
10 - 24 oz passata or crushed tomatoes
11 - 2 tablespoons tomato paste
12 - 1 teaspoon sugar
13 - 1 teaspoon balsamic vinegar
→ Vegan Béchamel
14 - 3 tablespoons olive oil or vegan butter
15 - 3 tablespoons all-purpose flour
16 - 3 cups unsweetened soy or oat milk
17 - 1/4 teaspoon ground nutmeg
18 - Salt and black pepper, to taste
→ Assembly
19 - 9 oz dry vegan lasagna sheets
20 - 3 tablespoons nutritional yeast (optional)
21 - Fresh basil leaves, for garnish (optional)
# How To Make:
01 - Preheat the oven to 350°F. Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3 to 4 minutes until softened. Stir in minced garlic and cook for an additional 1 minute.
02 - Add sliced mushrooms and grated carrot to the skillet. Cook for 6 to 8 minutes, allowing mushrooms to release moisture and begin browning. Incorporate chopped spinach and cook until wilted. Season with dried oregano, basil, salt, and black pepper. Remove from heat.
03 - In a separate saucepan, combine passata, tomato paste, sugar, and balsamic vinegar. Simmer over low heat for 10 minutes, seasoning with salt and black pepper to taste.
04 - Heat olive oil or vegan butter in a saucepan over medium heat. Whisk in flour and cook for 1 to 2 minutes to form a roux. Gradually whisk in plant-based milk, avoiding lumps, then simmer until thickened, approximately 5 minutes. Stir in ground nutmeg, salt, and black pepper.
05 - Spread a thin layer of tomato sauce on the bottom of a 9 x 13-inch baking dish. Arrange a layer of dry lasagna sheets over the sauce, followed by half of the sautéed vegetable mixture, additional tomato sauce, and a layer of béchamel sauce. Repeat layering, finishing with lasagna sheets topped by remaining béchamel and nutritional yeast if desired.
06 - Cover the dish with foil and bake in the preheated oven for 30 minutes. Remove foil and bake uncovered for an additional 15 to 20 minutes until the top is golden and bubbling. Allow to rest for 10 minutes before slicing. Garnish with fresh basil leaves if preferred.
