Creamy Mushroom and Spinach Vegan Lasagna

Finished dish on a white plate with basil

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.

5 from 4 votes

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Prep Time: 30

Cook Time: 45

Total Time: 1 15

Servings: pieces

Calories: 271kcal

Author: Sarah McMinn

Ingredients

Mushroom Spinach Lasagna

8 ounces lasagna noodles
½ 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)
¼ 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 ¾ cup unsweetened non-dairy milk
pinch of nutmeg
salt and pepper, to taste

US Customary - Metric

Instructions

First, make the cashew ricotta. This can be done a day or two in advance.
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.
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.
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 ⅓ cup of bechamel sauce and ⅓ 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 ½ 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.

Notes

Serving and Storing - 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. Store leftover lasagna in an airtight container in the refrigerator for up to 3 days. You can also freeze this recipe 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.

Make in Advance - 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.

Nutrition