Cozy Mushroom & Spinach Vegan Lasagna

Name: Cozy Mushroom & Spinach Vegan Lasagna
Prep time: 1 h 25 min
Total time: 1 h 25 min
Yield: 8
Ingredients: 2 tbsp of soy sauce; 3 cans of chopped tomatoes; Sea salt, to taste; Black pepper, to taste; 6 tbsp of olive oil; 5 tbsp of all-purpose flour; 4 cups of soy milk; 2 tsp of Dijon mustard; 12 oven-ready spinach lasagna sheets; 2 large tomatoes (sliced)

A comforting, easy layered vegan lasagna featuring a rich tomato-mushroom sauce, a silky dairy-free béchamel, spinach noodles and plenty of melty cheese.

Preparation: 85 mins

Servings: 8

Instructions

Step 1: Start the mushroom tomato sauce

Slice the mushrooms and toss them into a large pot with the soy sauce. Cook over medium heat for 1–2 minutes, then cover the pot to let them release their liquid.

Step 2: Simmer the sauce

Remove the lid and cook until most of the liquid evaporates. Stir in the 3 cans of chopped tomatoes and bring to a gentle simmer. Season with sea salt and black pepper to taste and simmer a few minutes more until not watery.

Step 3: Make the white (béchamel) sauce

In a separate pot over medium-high heat, warm the olive oil. Add the flour and whisk for 30–60 seconds to cook off the raw taste. Pour in the soy milk a little at a time, whisking constantly until smooth and thick. Remove from heat and stir in the Dijon mustard, sea salt and black pepper.

Step 4: Preheat and prepare the dish

Preheat your oven to 400°F (200°C). Lightly oil a 9x13in (23x33cm) oven-safe baking dish.

Step 5: Layer the lasagna

Spread a thin layer of tomato sauce on the bottom of the dish, then add a layer of spinach lasagna sheets. Top with more tomato sauce followed by a drizzle of white sauce. Repeat the layers, finishing with a generous layer of white sauce on top.

Step 6: Add the toppings

Arrange vegan cheese slices over the top, then add sliced tomato. Sprinkle with a little black pepper.

Step 7: Bake and rest

Bake uncovered for 30 minutes at 400°F (200°C). Let the lasagna rest for at least 10 minutes before slicing to help the layers set.

Ingredients

600g of white button mushrooms (sliced)
2 tbsp of soy sauce
3 cans of chopped tomatoes
Sea salt, to taste
Black pepper, to taste
6 tbsp of olive oil
5 tbsp of all-purpose flour
4 cups of soy milk
2 tsp of Dijon mustard
12 oven-ready spinach lasagna sheets
2 large tomatoes (sliced)
200g of vegan cheese slices

Nutritional Info
per serving

Calories:: 400kcal
Protein:: 13g
Carbs:: 44g
Fat:: 20g