A classic vegan mushroom and spinach lasagna made with layers of marinara sauce, vegan bechamel, sautéed mushrooms and spinach, and cashew ricotta for a delicious family meal that everyone will love.
When it comes to comfort food, it doesn’t get better than classic vegan lasagna.
It’s creamy Bechemel Sauce mixed with sweet and tart marinara sauce layered between lasagna noodles, sautéed vegetables, and nut-based cheeses. Yum!
While I’ve made lasagna recipes for this blog before, such as this Creamy Butternut Squash and Kale Lasagna and this low-carb, gluten-free Zucchini Noodle Lasagna, I’ve never shared one of my favorite lasagna recipes – this Classic Mushroom and Spinach Vegan Lasagna.
I think you’re going to love it!
Why I love this vegan lasagna
- So flavorful. Packed with homemade Bechemel and Marinara Sauce, veggies, and homemade cheeses, it’s hard to beat these flavors.
- Good for you. This vegan lasagna is stuffed with veggies, nuts, and whole foods for a dinner you can feel great about serving the family.
- Without processed foods. It’s a vegan lasagna that uses no store-bought cheeses or sauces, relying on only wholesome, nutrient-packed foods.
- Stores well. Have leftovers? No worries. This lasagna can store for up to 3 days in the refrigerator and up to 2 months in the freezer. Just tightly wrap the lasagna and gently reheat it when you’re ready to dig in.
How to make vegan lasagna
Making this classic vegan lasagna requires several steps and a bit of multi-tasking. But fear not! We can do this.
Step one – Make the Vegan Ricotta
This vegan ricotta is made from blending up cashews, nutritional yeast, garlic, and lemon juice in a food processor until it resembles ricotta cheese. You can read all about how to make the cashew ricotta here.
If you’re looking to save time, this ricotta can be made a day or two in advance. To store it, keep it in an airtight container in the refrigerator until ready to use. Because there is a lot of multi-tasking required for this lasagna, I do recommend you make the vegan ricotta in advance.
Step two – Make the Bechamel Sauce
The next step is to make the vegan Bechamel Sauce. Bechamel, or white sauce, is a classic French sauce made from butter, flour, and milk. Often fresh herbs and seasonings are added to the bechamel for flavoring.
To make the bechamel, you need to make a roux with the flour and butter. Once the flour starts to cook, add warm milk (and any possible seasonings and herbs) and cook the sauce until it is thick and creamy.
As you can imagine, traditional Bechamel is not vegan. However, it’s an easy sauce to make vegan. All you need to swap out is dairy butter for vegan butter. I recommend Miyoko’s Cultured Vegan Butter and use non-dairy milk. For the milk, make sure to buy unsweetened and I recommend either soy, cashew, or oat for their thickness.
Step three – Sauté the Vegetables
This part is easy! In a large skillet, sauté the mushrooms until they are golden brown and fragrant. Add the spinach and mix together until it has begun to wilt.
How to assemble a vegan lasagna
Now, with everything ready, it’s time to assemble the vegan lasagna. When assembling a lasagna, you want to find a pattern. This is how I do it
Layer 1 – Sauce. For this recipe, I mix the marinara sauce with bechamel sauce. This gives me the classic tomato sauce taste while mixing in a bit of the creamy cheesiness of traditional lasagna.
Layer 2 – Noodles. Add a layer of freshly boiled (or no boil) lasagna noodles so that they are slightly overlapping.
Layer 3 – Veggies. Top with half of the mushroom/spinach mixture.
Layer 4 – Cheese. Drop half of the cashew ricotta in dollops over the top (see photo below)
Now repeat layers 1-4! Top with One more layer of noodles and the remaining sauce and you’re ready to bake!
Best vegan cheese for vegan lasagna
I’m typically not a fan for store-bought vegan cheeses, so for this recipe, I offer a handful of alternatives.
- Vegan Bechamel Sauce – This sauce creates a buttery creaminess that is similar to the cheese in lasagna. When mixed with the traditional marinara sauce you a super creamy lasagna that you won’t believe is vegan!
- Cashew Ricotta – I love this cashew ricotta recipe. It is creamy, tart, salty, and cheesy. It fills each bite with cheesy goodness without any of the weird tastes and textures often found in store-bought cheeses.
- Vegan Parmesan – There are two options for the vegan parmesan. You can either make a homemade version or, if you can find it, I recommend my favorite vegan Parmesan, Violife. Violife is the one store-bought cheese that I think is better than any homemade option. If you are using Violife, add the parmesan before baking, however, if you are using homemade, I recommend putting it on fresh out of the oven.
Can vegan lasagna be made in advance?
Yes! You can make this recipe and then, rather than baking the lasagna, wrap it in plastic wrap and place it in the freezer. For best results, chill the lasagna first in the refrigerator for a couple of hours so that when you are ready to place it in the freezer, it will freeze quicker. This reduces the chance of freezer burn.
Frozen lasagna can be stored in the freezer for up to 3 months. When you are ready to eat it, let it thaw completely in the refrigerator overnight. Then cook it according to the instructions below.
Serving and storing the vegan lasagna
- Once out of the oven, let the lasagna cool 15 minutes before serving.
- Serve it with fresh herbs and vegan parmesan alongside artisan bread and a big salad
- Uneaten lasagna can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
I think you’re going to love this creamy, cheesy, classic mushroom and spinach lasagna. But don’t take my word for it. Give this recipe a try for yourself!
Keyword: Vegan Lasagna
Servings: 8 pieces
Calories: 271 kcal
Author: Sarah McMinn
- 3 tbsp. unsalted butter
- 2 cloves garlic, minced
- 1 sprig of oregano and thyme, de-stemmed and minced
- 3 tbsp. all-purpose flour
- 1 3/4 cup unsweetened non-dairy milk
- pinch of nutmeg
- salt and pepper, to taste
First, make the cashew ricotta. This can be done a day or two in advance.
While the noodles are boiling, make the Bechamel Sauce. To make the sauce, heat vegan butter in a medium saucepan over medium-high heat. Once butter is melted, add flour and stir over heat for 3-4 minutes, until mixture is smooth and golden-brown. In another pot, bring milk, minced garlic, herbs, nutmeg, and salt to a boil. Add hot milk to butter/flour mixture in 3 batches. Bring to a boil, whisking often, then reduce heat to a simmer. Cook for 10 minutes, whisking constantly. Once thick and creamy, remove from heat and set aside. The sauce will continue to thicken as it cools.
Heat up olive oil in a large skillet over medium heat. Add mushrooms and sauté, stirring occasionally, until golden brown. Stir in spinach until spinach has wilted and shrunk to about 50% it's original size. Remove from heat and set aside.
To assemble the lasagna, pour about 1/3 cup of bechamel sauce and 1/3 cup of marinara sauce on the bottom of a 9x13 casserole dish and spread evenly. Lay down a layer of noodles. Add a layer of the mushroom/spinach mixture and top with 1/2 of the cashew ricotta, evenly dropping them in 1 tablespoon-size pieces. Top this with more bechamel and marinara sauce and repeat the pattern one full time. Top with the 3rd layer of noodles and final layer of sauces. Top with vegan parmesan, if using.
Cover in foil and bake for 40-50 minutes until the lasagna has started to bubble up. Remove from heat and let cool 15 minutes before slicing. Top with vegan parmesan cheese and/or fresh oregano and serve.