November 30, 2023

Vegan Spinach and Mushroom Lasagna

Vegan Spinach and Mushroom Lasagna

Indulge in the rich and comforting flavors of a classic lasagna with a vegan twist. This hearty Vegan Spinach and Mushroom Lasagna is the ultimate comfort food, featuring layers of tender pasta, a creamy tofu-based spinach and mushroom filling, and a luscious dairy-free béchamel sauce. Whether you’re a seasoned vegan or simply looking to explore plant-based options, this recipe promises a satisfying and flavorful dining experience that’s perfect for gatherings or weeknight dinners.

Sautéed lasagna filling

How Long Does Vegan Spinach and Mushroom Lasagna Keep in the Fridge? Can You Make It in Advance?

Vegan Spinach and Mushroom Lasagna can be a real time-saver when it comes to meal planning. When stored properly in an airtight container in the refrigerator, this delectable dish can last for up to 3 to 4 days. This means you can prepare it in advance, whether for a busy week ahead or to get a head start on hosting a dinner party. In fact, many lasagna enthusiasts find that its flavors deepen and meld even more beautifully after a day or two, making it a perfect candidate for making ahead. Simply reheat individual servings in the oven or microwave, and you’ll have a delicious, satisfying meal at your fingertips whenever you need it.

Bechamel Sauce

Special Equipment for Vegan Spinach and Mushroom Lasagna

The beauty of making Vegan Spinach and Mushroom Lasagna lies in its simplicity, and you won’t need any specialized kitchen gadgets or equipment to create this delicious dish. Basic kitchen essentials like a skillet, saucepan, baking dish, and an oven are all you’ll need to bring this recipe to life. It’s a straightforward yet satisfying recipe that relies on traditional cooking tools, making it accessible to both seasoned home chefs and those new to the world of vegan cuisine. So, there’s no need for any special equipment; just gather your standard kitchen gear, and you’ll be well-equipped to craft this delightful vegan lasagna.

Vegan Lasagna Baked

Serving Size for Vegan Spinach and Mushroom Lasagna

The serving size for Vegan Spinach and Mushroom Lasagna is approximately one-sixth of the entire dish. When you plate this delectable plant-based lasagna, you can expect each serving to be generously satisfying, typically measuring out to be around one-sixth of the total lasagna. This portion size strikes a perfect balance between indulgence and practicality, making it an ideal option for gatherings or family dinners. It provides a hearty and filling meal, offering around 350 calories per serving, along with substantial protein, fiber, and a delightful blend of flavors. Feel free to adjust the serving size to suit your appetite or the number of guests at your table.

Vegan Spinach and Mushroom Lasagna

Recipe by Connor GoodaleCourse: DinnerCuisine: ItalianDifficulty: Medium


Prep time


Cooking time






  • For the filling:
  • 1 block (14 oz) firm tofu, drained and crumbled

  • 2 cups fresh spinach, chopped

  • 1 cup mushrooms, sliced

  • 1 onion, finely chopped

  • 3 cloves garlic, minced

  • 1 tablespoon olive oil

  • 1 teaspoon dried oregano

  • Salt and pepper to taste

  • For the béchamel sauce:
  • 2 cups unsweetened plant-based milk (such as almond, soy, or oat)

  • 1/4 cup all-purpose flour

  • 2 tablespoons vegan butter

  • 1/4 teaspoon nutmeg

  • Salt and pepper to taste

  • For assembly:
  • 9 lasagna noodles, cooked according to package instructions

  • 1 cup vegan mozzarella cheese, shredded

  • Fresh basil leaves for garnish (optional)


  • Prepare the Filling
  • Sauté the finely chopped onion until translucent.
  • Add the minced garlic and sliced mushrooms, cooking until the mushrooms are tender and moisture has evaporated.
  • Crumble the drained tofu into the skillet and add chopped spinach.
  • Season with dried oregano, salt, and pepper.
  • Cook until the spinach wilts and the mixture is well combined. Set aside.
  • Make the Béchamel Sauce
  • Whisk in 1/4 cup of all-purpose flour to create a smooth roux.
  • Gradually pour in 2 cups of unsweetened plant-based milk while whisking constantly.
  • Cook the sauce until it thickens, then season with nutmeg, salt, and pepper.
  • Remove from heat.
  • Assemble the Lasagna
  • Spread a thin layer of the béchamel sauce on the bottom of a 9×13-inch baking dish.
  • Place 3 cooked lasagna noodles over the sauce.
  • Spread half of the tofu and spinach filling over the noodles.
  • Drizzle some béchamel sauce over the filling.
  • Repeat the layers: noodles, remaining filling, and more sauce.
  • Top with the final layer of noodles and coat with the remaining béchamel sauce.
  • Sprinkle the vegan mozzarella cheese over the top.
  • Bake and Serve:
  • Remove the foil and bake for an additional 10-15 minutes until the top is golden and bubbly.
  • Let the lasagna cool slightly before slicing and serving.
  • Garnish with fresh basil leaves if desired.


  • Enhance Flavors with Herbs: Elevate the flavor profile of your lasagna by incorporating a variety of fresh herbs. Consider adding chopped fresh basil, thyme, or rosemary to the tofu and spinach filling. These aromatic herbs will infuse your dish with additional layers of taste and complexity.
  • Roasted Vegetable Medley: For a deeper, caramelized taste, roast your mushrooms and other vegetables before incorporating them into the filling. Toss the sliced mushrooms, along with zucchini, bell peppers, or other favorite veggies, in a bit of olive oil and roast them in the oven until they’re golden brown and slightly tender. This step will intensify the savory flavors in your lasagna.
  • Homemade Whole Wheat Pasta: Opt for whole wheat lasagna noodles instead of traditional ones. These noodles offer more fiber and nutrients, contributing to a healthier dish. If you’re feeling ambitious, you can even make your own pasta from scratch using whole wheat flour for an added touch of authenticity and nutrition.
  • Cashew-Cream Spinach Layer: Introduce a velvety element by creating a cashew-based spinach layer. Blend soaked cashews with a bit of plant-based milk, nutritional yeast, and a touch of lemon juice until smooth. Layer this creamy mixture between the pasta and tofu-spinach filling for a luxurious contrast in textures.
  • Flavorful Vegan Ricotta: Elevate your filling with a homemade vegan ricotta. Blend together soaked cashews, lemon juice, nutritional yeast, garlic powder, and a pinch of salt until you achieve a ricotta-like consistency. Spread this mixture over the noodles for a creamy, tangy layer that complements the other components beautifully.
About Author

Connor Goodale