Vegan Spinach and Mushroom White Lasagna

5 from 14 votes

Vegan Spinach and Mushroom White Lasagna

Layers of sauteed spinach and mushrooms, vegan white wine bechamel sauce and noodles. Baked until golden brown and bubbly.

Prep Time20

Cook Time45

Total Time1 5

Course: Main Course

Servings:

Calories: 262kcal

Author: Lauren Hartmann

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