Vegan spinach and mushroom white lasagna is the queen of all lasagna.
Oh, hello there September! I’m so ready for you. Diving right into fall comfort food over here with this unparalleled vegan spinach and mushroom white lasagna! Layers of sauteed slightly tangy mushrooms and spinach, white wine bechamel sauce, lasagna noodles and vegan cheese. Baked until hot, bubbly and brown. It’s seriously the best lasagna of all time, vegan or not.
I love, love, love using no-boil lasagna noodles. They make life so easy and save so much time. I used them in this recipe as well. So the only steps you have to take before making the lasagna is to saute your veggies and make the bechamel. Then layer and you are ready to bake this perfect dish, my friends!
I also used frozen spinach in this lasagna recipe. I’m sure if you have ever cooked fresh spinach, you will know why. One giant bag of fresh spinach will turn into a tiny amount once cooked, like almost microscopic. So, using a pound of frozen spinach will alleviate the pain you feel when you see all your fresh spinach disappear. Simply thaw and drain your spinach before adding it to the skillet with the mushrooms.
And boy are there a lot of mushrooms. This vegan spinach and mushroom white lasagna is definitely for the mushroom lover. You can really get away with using any kind you want, but I am partial to cremini mushrooms for this. The mushrooms and spinach gettin’ all delicious with the white wine bechamel is the most amazing to ever happen to lasagna. I sprinkle a little vegan mozzarella on top, but that is actually optional if you don’t feel like buying any, or you don’t like it, this lasagna is totally amazing without it too!
Layers of sauteed spinach and mushrooms, vegan white wine bechamel sauce and noodles. Baked until golden brown and bubbly.
- 2 Tablespoons Olive oil
- 6 Cloves Garlic, chopped
- 30 oz. Mushrooms, chopped very fine(I used cremini)
- 16 oz. Frozen spinach, thawed and drained
- 1/4 Cup Balsamic vinegar
- 1/4 Cup Vegan butter, I used Earth Balance
- 1/4 Cup All purpose flour
- 3 Cups Non-dairy milk, I used almond milk
- 1/4 Cup White wine, vegan
- 1/4 Cup Nutritional yeast
- 1 teaspoon Garlic powder
- Salt and pepper to taste
- about 16 Lasagna pasta sheets, no-boil ( I used the 365 brand from Whole Foods)
- Vegan Mozzarella for topping, optional
First, saute the mushrooms and spinach. Heat the olive in a large non-stick skillet on medium high. Add the garlic and mushrooms to the skillet. Season with a pinch of salt and pepper.
Saute, reducing heat as needed until the mushrooms are nice and brown. About 10-15 minutes. Add the thawed and drained spinach to the skillet. Season with another pinch of salt and pepper. Then saute for about 5-7 more minutes.
Pour the balsamic vinegar into the skillet and toss to coat, sauteing for another 1-2 minutes. Remove the mushrooms and spinach from the heat and set aside. I like to put them in a bowl and wipe out the skillet so I can use it for the sauce as well.
Now, make the bechamel sauce, heat the vegan butter in a large non-stick skillet on medium until the butter has melted.
Pour the flour into the skillet and whisk to combine with the butter. Forming a paste(roux). Simmer the roux for a minute, then whisk in the non-dairy milk and white wine. Making sure the roux is fully combined and there are no lumps.
Bring to a simmer, reduce heat to low and add the nutritional yeast, garlic powder and a few pinches of salt and pepper. Let simmer for a few minutes, whisking frequently until the sauce is nice and thick. Taste and adjust seasonings. Turn off the heat.
Now preheat the oven, the noodles I use bake at 375 degrees(F), but you can check your box for instructions.
Then, in a 9x13 inch baking dish, spread a 1/4th of the mushroom and spinach mixture into the bottom of the dish spreading as evenly as possible. Then pour a 1/5th of the bechamel sauce on top and spread out.
Place 4 lasagna sheets on top of that. Then, repeat, layering mushrooms and spinach, then bechamel, then lasagna sheets in 3 more layers. Ending with noodles on top. Leaving a 1/5th of the bechamel for the top.
Pour the remaining bechamel sauce over the top of the lasagna and spread out evenly. Sprinkle the top of the lasagna with a little bit of vegan mozzarella if desired.
Let the lasagna sit for about 15 minutes so the noodles can start to absorb the sauce.
Check the noodle package for baking times, it is usually between 30-45 minutes. Bake until golden brown, bubbly and the noodles are fully cooked.
Cut into squares and serve.