Creamy Mushroom and Spinach Vegan Lasagna
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.
Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
Course: Main Dish
Cuisine: Vegan
Keyword: Vegan Lasagna
Servings: 8 pieces
Calories: 271 kcal
Author: Sarah McMinn
Mushroom Spinach Lasagna
  • 8 ounces lasagna noodles
  • 1/2 batch cashew ricotta
  • 2 tbsp. olive oil
  • 1 lb. button mushrooms, thinly sliced
  • 4 cups loosely packed spinach
  • 24 ounces marinara sauce, (store bought or homemade)
  • 1/4 cup vegan parmesan, optional
  • 1 batch vegan Bechamel Sauce, recipe follows
Vegan Bechamel Sauce
  • 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
  1. First, make the cashew ricotta. This can be done a day or two in advance. 

  2. Preheat the oven to 350F. Meanwhile, boil lasagna noodles in a large pot of water according to packaged directions. When noodles are al dente, strain through a colander and rinse with cold water. 

  3. 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 the 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.

  4. 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. 

  5. 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. 

  6. 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.

Recipe Notes

To make this recipe in advance, tightly wrap it in plastic wrap before baking 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.

Nutrition Facts
Creamy Mushroom and Spinach Vegan Lasagna
Amount Per Serving
Calories 271 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 4g25%
Cholesterol 14mg5%
Sodium 536mg23%
Potassium 687mg20%
Carbohydrates 34g11%
Fiber 3g13%
Sugar 6g7%
Protein 10g20%
Vitamin A 2145IU43%
Vitamin C 15.3mg19%
Calcium 143mg14%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.