Vegan Mushroom and Spinach Lasagna
Vegan Mushroom and Spinach Lasagna is a comforting and hearty plant-based version of the classic Italian dish. It features layers of tender lasagna noodles, a savory mushroom and spinach filling, and a creamy vegan bechamel sauce. This lasagna is sure to satisfy your craving for a delicious and satisfying meal.
INGREDIENTS
For the Mushroom and Spinach Filling:
- 1 pound (450g) cremini or white mushrooms, sliced
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 8 ounces (about 225g) fresh spinach, chopped
- 2 tablespoons olive oil
- Salt and black pepper to taste
For the Vegan Bechamel Sauce:
- 2 tablespoons vegan butter or olive oil
- 3 tablespoons all-purpose flour (or gluten-free flour)
- 2 cups unsweetened almond milk (or any plant-based milk)
- 1/4 teaspoon nutmeg
- Salt and black pepper to taste
Additional Ingredients:
- 9-12 lasagna noodles (regular or gluten-free), cooked according to package instructions
- 1 1/2 cups vegan mozzarella cheese, shredded
- Fresh basil leaves for garnish (optional)
INSTRUCTIONS
. Prepare the Mushroom and Spinach Filling:
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 3-4 minutes, or until it becomes translucent.
Add the minced garlic and sliced mushrooms to the skillet. Cook for another 5-7 minutes, or until the mushrooms release their moisture and start to brown.
Stir in the chopped spinach and cook until it wilts. Season the mixture with salt and black pepper. Remove it from heat and set it aside.
2. Make the Vegan Bechamel Sauce:
In a separate saucepan, melt the vegan butter over medium heat. Add the all-purpose flour and whisk constantly for 2-3 minutes to create a roux.
Gradually pour in the unsweetened almond milk while continuing to whisk. Cook until the mixture thickens, usually about 5-7 minutes.
Season the sauce with nutmeg, salt, and black pepper to taste. Remove it from heat.
3. Assemble the Lasagna:
Preheat your oven to 375°F (190°C).
In a baking dish, spread a thin layer of the vegan bechamel sauce on the bottom.
Arrange a layer of cooked lasagna noodles on top of the sauce.
Spread a portion of the mushroom and spinach filling over the noodles.
Sprinkle a layer of vegan mozzarella cheese on top.
Repeat these layers until you’ve used up all the ingredients, finishing with a layer of noodles on top.
Pour the remaining bechamel sauce evenly over the top layer of noodles.
4. Bake the Lasagna:
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.
5. Serve:
- Allow the lasagna to cool slightly before serving. Garnish with fresh basil leaves if desired.
6. Enjoy your Vegan Mushroom and Spinach Lasagna!
TIPS
You can use gluten-free lasagna noodles to make this dish gluten-free.
Feel free to add other vegetables like bell peppers or zucchini to the mushroom and spinach filling for added flavor and nutrition.
If you prefer a different type of plant-based cheese, you can use it instead of vegan mozzarella.
Let the lasagna rest for a few minutes after removing it from the oven before serving; this helps it set and makes it easier to slice.
NUTRITION FACTS
- Calories: Approximately 350-400
- Carbohydrates: 45-50g
- Protein: 12-15g
- Fat: 12-15g
- Fiber: 5-7g
- Sugar: 4-6g
