Vegetarian and vegan

Vegan Mushroom and Spinach Lasagna

Vegan Mushroom and Spinach Lasagna Recipe

Lasagna is one of those dishes that everyone loves to eat. It is hearty, comforting, and perfect for a family dinner or a potluck party. This vegan mushroom and spinach lasagna recipe is a great alternative to the classic meat and cheese lasagna. It is loaded with flavorful mushrooms, spinach, and a creamy cashew bechamel sauce that will make your taste buds dance.

My Personal Story

I remember the first time I made this vegan mushroom and spinach lasagna. I was a bit hesitant because I wasn't sure if my family would like it. But after the first bite, they were hooked. It has become a staple in our home, and we make it at least once a month. It's a perfect meal for busy weeknights or lazy weekends. Plus, it's a great way to get your daily dose of veggies.


  • 12 lasagna noodles
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 pound mushrooms, sliced
  • 6 cups baby spinach
  • 1/4 cup flour
  • 3 cups unsweetened almond milk
  • 1/2 cup raw cashews, soaked for 2 hours
  • 1/4 cup nutritional yeast
  • 1/4 teaspoon nutmeg
  • Salt and pepper, to taste

Cooking Instructions:

  1. Preheat the oven to 375°F.
  2. Cook the lasagna noodles according to the package instructions. Drain and set aside.
  3. In a large skillet, heat the olive oil over medium heat.
  4. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
  5. Add the mushrooms and sauté until they release their moisture and are tender, about 10 minutes.
  6. Add the spinach and sauté until it wilts, about 5 minutes.
  7. In a blender, combine the flour, almond milk, cashews, nutritional yeast, nutmeg, salt, and pepper. Blend until smooth.
  8. Pour the cashew bechamel sauce into the skillet with the mushroom and spinach mixture. Stir to combine.
  9. To assemble the lasagna, spread a thin layer of the mushroom and spinach mixture on the bottom of a 9×13 inch baking dish. Layer 4 lasagna noodles on top. Repeat the layers, finishing with a layer of the mushroom and spinach mixture on top.
  10. Bake the lasagna for 30 to 40 minutes, or until the top is golden brown and bubbling.
  11. Let the lasagna rest for 10 minutes before serving.

Serving Suggestions:

Serve this vegan mushroom and spinach lasagna with a simple salad or garlic bread. It's a great dish for a family dinner, potluck party, or meal prep. You can also freeze the leftovers for a quick and easy meal later. Enjoy!

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