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!
Vegan Spinach and Mushroom White Lasagna
Ingredients
- 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
Instructions
- 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.
Nutrition
This is the best lasagna I’ve ever had!
This recipe is SO BANGIN!!!! I made it today for my sister and I and we absolutely fell in love. Only thing I omitted was the spinach because I didn’t have any. I also made it gluten free by using 2 tablespoons of white rice flour and 2 tablespoons of tapioca flour (equaling 1/4 cup). And of course I also used GF lasagna noodles. The béchamel sauce was just so damn good. I also bought a block of Follow Your Heart mozzarella cheese and grated it then sprinkled it all over the top. YUM.
I was wondering what mozzarella to use since it wasn’t specified. This is one of the few sold where I live so will try it.
I really like Parmela’s, but whatever you can find will work!
What can I sub for the white wine? I’m pregnant!
You can just leave it out or sub a squeeze of fresh lemon juice!
I made it without wine and it turned out delish! Didn’t affect the recipe at all.
Gurrrlllll…..I can’t. I cannot put into words how amazing this is!! My BF (who is brutally honest about the meals I cook him) could not stop raving about it! He even said he was getting sad to see his meal end. Haha. I made a couple changes based on what I had on hand: used fresh kale instead of frozen spinach, omitted wine, used canned coconut milk and water in lieu of almond milk, and I only had 1/2 the amount of mushrooms so I also made some homemade tofu Italian sausage crumble and added that to the layers.
Your recipes are the best. I have made so many of them! I can’t wait for your cookbook!
This is delish! I made it today and I know i will be making it again. I text some pics out and my peeps are in route to get their serving. This will be a staple. Wish I could post a pic.
What kind of white wine? Im sorry I’m sure that’s a simple question but I’m not a great cook 🙂
I used a chardonnay, but any kind that you like will work!
OMG. I made this for dinner tonight for myself and my husband and we LOVED IT. Neither of us are vegan, so I (sorry) added some ground beef into the mix. It was amazing!!! Only subs i made were half spinach and half kale, and used oat milk for the non-dairy milk. THANK YOU!!!!!
Holy cow this lasagna is fantastic! Neither of my grown kids care for lasagna and I won’t even ask them to try this because I want it all to myself!! Thanks a ton!!
Amazing!!!!! My husband loves this lasagne.
I am having a hard time getting my sauce to thicken? I followed all measurements. Any tricks? Obviously I did something wrong.
I used almond flour instead of all purpose. Maybe that is the problem?
If you are using almond flour to try to thicken the sauce, I don’t think that will work. I don’t think almond flour would work in the same way, and I have never used it to try to thicken a sauce. If you need something gluten-free, I would try thickening with cornstarch/flour. I hope that helps!
Oven made this twice before and it’s hands down my favorite. I’m making it tonight for my mom’s birthday. Do you think i can prepare and assemble it ahead of time and bake it like 3 hours later at her house?
This recipe absolutely blew my mind! What, this is vegan?! Delish on the 100th level! I kept saying mmmmm at every bite with a bit of shoulder shake. Thank you! Can’t wait to try another recipe of yours!
Is there a substitute for tradional Yeast? Have never used it and I don’t know if we get it here.
Not really, but you can order online if needed.
Yet again, she does it again! So incredible. This is a perfect fall dish– super super easy and super delicious – love the béchamel sauce and the balsamic vinegar is a perfect addition – wouldn’t change a thing!
Once again – Rabbit and Wolves delivers.
Buy her book too.
We made this for Christmas dinner and it was a huge hit with the kids and non-vegans.
I might suggest a bit more spinach or perhaps I did a poor job dividing the stuffing.
Great job and highly recommend!
Thanks very much
This sounds wonderful- do you cover it while baking? It seems as if it would need to retain that small amount of liquid
making this for dinner this week.Do i cover this before baking or leave it uncovered?
This lasagna is beyond good. It is SO delicious.
I personally find that you almost need to make 1.5 times the recipe to have enough filling and sauce, but you can’t beat the flavor and simplicity!
I add onions to the veg mix, and to the bechamel I add fresh garlic, a 1/2 tsp of mustard powder, 1/2 tsp of onion powder, and a little pinch of nutmeg. I don’t find it needs any vegan cheese, so I don’t add any. One time I added homemade tofu ricotta and I HIGHLY recommend that!
This recipe is a huge hit with vegans and meat-eaters alike! I made it for a family party, and it was more popular than the “regular” lasagnas with cheese.
Thank you so much for this recipe!
Wow this was INCREDIBLE! So delicious and decadent. This was my fourth vegan lasagna recipe and it takes the cake by far. It’s unbelievable that it’s vegan it’s just so decadent. Will be making again
Allergic to mushrooms. What would be a good substitute, or do I just ramp up and use a whole lot of spinach?
This looks like an excellent recipe. I have a dinner party for 8 coming up soon. Due to entertainment anxiety, I would like to prepare this in advance, and would like to know your suggestions. Also, it says 8 servings but should I double it for 8 people so everyone can have seconds?
H there! I hope I’m not too late for you dinner party. I would say you probably want to double the recipe! I would also suggest prepping to the point right before baking then cover and put in the fridge until ready to bake when people are coming over. Then bake right beforehand. I hope that helps!
Made this for dinner, and my Wolves loved it! They could not believe it was vegan. Was out of spinach, so I just loaded up on the mushrooms. I am off dairy, so this recipe was a real treat we will put in the rotation. Thanks for all your creativity!
Such great taste and texture and pretty simple to make. I would definitely double the béchamel as I didn’t have enough to cover everything. I ended up adding a few splashes of almond milk in the covered baking dish to help moisturize the pasta. To serve, I cut out the edges that were dry (these were great to snack on). Will make again with much more sauce and/or regular lasagna already boiled pasta sheets.
This recipe is amazing! I tripled the mushrooms since I had loads in the fridge to use up and didn’t have any spinach.. cooked down the mushrooms till brown and crispy and there was barely enough to fill the lasagna but it turned out perfect! doubled the white wine by accident but the flavour really came through, we all loved this dish! especially my mushroom loving toddler! will make again and again!