Vegan Spinach & Mushroom White Lasagna

Time

• Prep: 20–25 minutes
• Cook: 40–45 minutes
• Total: about 1 hour 10 minutes

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Ingredients (Serves 6–8)

Lasagna Layers

• 9–12 lasagna sheets (regular or no-boil)
• 2 tablespoons olive oil
• 1 medium onion (finely chopped)
• 3–4 garlic cloves (minced)
• 2 cups mushrooms (sliced)
• 3 cups fresh spinach (or 1 1/2 cups frozen, thawed & drained)

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Vegan White Sauce (Béchamel)

• 3 tablespoons olive oil or vegan butter
• 3 tablespoons all-purpose flour
• 3 cups unsweetened plant milk (soy, almond, or oat)
• 1/4 cup nutritional yeast
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• Salt to taste
• Optional: pinch of nutmeg (adds classic white sauce flavor)

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Vegan Ricotta Layer

• 1 block firm tofu (pressed)
• 2 tablespoons lemon juice
• 2 tablespoons nutritional yeast
• 1 teaspoon garlic powder
• Salt to taste

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Topping

• 1 to 1 1/2 cups shredded vegan mozzarella
• 2 tablespoons nutritional yeast (optional)

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Instructions

1. Prepare the vegetables

Heat olive oil in a pan over medium heat.
Add onion and sauté until soft (5 minutes).

Add garlic and cook for 1 minute.
Add mushrooms and cook until they release moisture and brown (8–10 minutes).

Stir in spinach and cook until wilted.
Season with salt and pepper, then set aside.

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2. Make the vegan white sauce

In a saucepan, heat olive oil or vegan butter over medium heat.
Whisk in flour and cook for 1–2 minutes (do not brown).

Gradually add plant milk, whisking continuously to avoid lumps.
Cook until thick and creamy (5–7 minutes).

Stir in nutritional yeast, garlic powder, salt, pepper, and nutmeg.
Adjust seasoning and remove from heat.

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3. Prepare tofu ricotta

In a bowl, crumble tofu and mix with:

• Lemon juice
• Nutritional yeast
• Garlic powder
• Salt

Mix until it resembles ricotta texture.

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4. Assemble the lasagna

Preheat oven to 180°C (350°F).

In a baking dish:

1. Spread a thin layer of white sauce on the bottom
2. Add a layer of lasagna sheets
3. Spread tofu ricotta
4. Add spinach-mushroom mixture
5. Spoon white sauce
6. Repeat layers

Finish with:

• White sauce on top
• Vegan mozzarella and optional nutritional yeast

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5. Bake

Cover with foil and bake for 25–30 minutes.
Remove foil and bake another 10–15 minutes until the top is golden.

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6. Rest before serving

Let it rest for 10–15 minutes before slicing.
This helps it set properly.

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Serving Suggestions

• Serve with garlic bread or roasted vegetables
• Garnish with fresh parsley or basil
• Add chili flakes for heat

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Tips and Variations

• Use no-boil noodles for convenience
• Add cashew cream for an even richer sauce
• Include herbs like thyme or oregano for extra depth
• You can replace tofu ricotta with store-bought vegan ricotta