Vegan Spinach & Mushroom White Lasagna
Description
This Vegan Spinach & Mushroom White Lasagna is rich, comforting, and layered with earthy mushrooms, tender spinach, and a silky dairy-free white sauce. Made with simple pantry ingredients and no cheese at all—yet still incredibly creamy and satisfying. Perfect for family dinners, meal prep, or special occasions.
Time Breakdown
Prep Time: 25 minutes
Cooking Time: 40 minutes
Resting Time: 10 minutes
Total Time: ~1 hour 15 minutes
Ingredients (Serves 4–6)
For the Vegetable Filling
2 tbsp olive oil
1 medium onion, finely chopped
4 cloves garlic, minced
300 g (10 oz) mushrooms (button or cremini), sliced
3 cups fresh spinach (or frozen, thawed & squeezed)
½ tsp salt
½ tsp black pepper
½ tsp dried thyme or Italian seasoning
For the Vegan White Sauce
3 tbsp olive oil or vegan
3 tbsp all-purpose flour
3 cups unsweetened soy milk or almond milk
¼ cup nutritional yeast
½ tsp salt
¼ tsp white or black pepper
¼ tsp ground nutmeg (optional, but lovely)
For Assembly
9–12 lasagna sheets (oven-ready or pre-boiled)
½ cup vegan mozzarella or cashew cream (optional)
Instructions
Prepare the Vegetable Filling
Heat olive oil in a pan over medium heat.
Add onion and sauté until soft (3–4 minutes).
Add garlic and cook for 30 seconds.
Add mushrooms and cook until browned and moisture evaporates (6–8 minutes).
Stir in spinach, salt, pepper, and herbs. Cook until spinach wilts.
Remove from heat and set aside.
Make the Vegan White Sauce
In a saucepan, heat olive oil over medium heat.
Whisk in flour and cook for 1 minute (don’t brown).
Slowly add plant milk, whisking constantly to avoid lumps.
Cook until thickened (5–7 minutes).
Stir in nutritional yeast, salt, pepper, and nutmeg.
Taste and adjust seasoning.
Assemble the Lasagna
Preheat oven to 180°C (350°F).
Spread a thin layer of white sauce in a baking dish.
Add lasagna sheets.
Layer with mushroom-spinach mixture, then white sauce.
Repeat layers, finishing with sauce on top.
Sprinkle vegan cheese if using.
Bake
Cover with foil and bake for 30 minutes
Uncover and bake another 10 minutes until bubbly
Rest for 10 minutes before slicing
Nutritional Information (Per Serving – Approx.)
Calories: 380 kcal
Protein: 14 g
Carbohydrates: 42 g
Fat: 18 g
Fiber: 6 g
Calcium: High (from fortified plant milk & nutritional yeast)
❓ Questions & Answers
Q: Can I make this gluten-free?
Yes! Use gluten-free lasagna sheets and replace flour with gluten-free all-purpose flour.
Q: Can I prepare it ahead of time?
Absolutely. Assemble up to 24 hours ahead, refrigerate, and bake when ready.
Q: Can I freeze vegan lasagna?
Yes. Freeze unbaked or baked for up to 2 months. Thaw overnight before baking.
Q: What can I use instead of nutritional yeast?
Cashew cream or blended silken tofu works well, but nutritional yeast gives the best “cheesy” flavor.
Q: Can I add more vegetables?
Definitely! Zucchini, broccoli, or roasted bell peppers are great additions