Vegan White Lasagna with Mushrooms & Spinach

Name: Vegan White Lasagna with Mushrooms & Spinach
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 7
Cuisine: American,Italian

MikiiApril 8, 2025

Lasagna has always held a special place in my heart. The layers of tender pasta, rich sauces, and melted cheese evoke memories of family gatherings and cozy dinners. This Vegan White Lasagna has always been a dish that brings warmth and comfort to my table. When I transitioned to a vegan lifestyle, I was determined to recreate this classic in a way that aligns with my values without compromising on flavor.

After numerous experiments and drawing inspiration from various culinary sources, I’ve crafted a Vegan White Lasagna with Spinach and Mushrooms that’s both indulgent and wholesome. This recipe has become a favorite among my family and friends, and I’m excited to share it with you. Some other of my creation you must try Vegan Butternut Squash Risotto, Vegan Tiramisu Cupcakes

Discovering the Joy of Vegan Cooking

Switching to a vegan diet was a mix of fun and a little bit tough. I was always excited to try new foods and ways of cooking, but at the same time, I really missed the familiar taste of my favorite meals. Lasagna, especially, felt like it would be tricky to make without dairy.

The usual version is full of cheese and creamy sauces—that’s what gives it that rich, comforting taste. Still, I really wanted to come up with a plant-based version that hit the spot. I hoped it would not only fix my cravings but also surprise my friends and family who aren’t vegan.

The Inspiration Behind Vegan White Lasagna

My journey began with research and experimentation. I came across various vegan lasagna recipes, each offering unique approaches to replacing dairy components. One recipe that caught my attention was a Vegan Vegan White Lasagna with Mushrooms & Spinach a from different researches.

The idea of using a white wine béchamel sauce intrigued me, as it promised a depth of flavor reminiscent of traditional lasagna. Also, the combination of spinach and mushrooms provided a hearty and nutritious filling. Inspired by this, I set out to create my own version, incorporating elements that suited my taste and dietary preferences.

Essential Ingredients that I Used

Ingredients for the Vegan White Sauce:

Vegan Butter: Provides a rich base and helps in creating the roux.
All-Purpose Flour: Works as a thickening agent.
Unsweetened Plant-Based Milk: I prefer almond or soy milk for their neutral flavors.
White Wine: Adds a subtle depth and sophistication to the sauce.
Nutritional Yeast: Imparts a cheesy flavor without any dairy.
Garlic Powder, Salt, and Pepper: To Enhance the taste.

Spinach and Mushroom Filling Ingredients:

Fresh Spinach: Provides vibrant color and a wealth of nutrients.
Cremini Mushrooms: Their meaty texture adds substance to the dish.
Garlic and Onion: Essential aromatics that build depth of flavor.
Olive Oil: For sautéing.
Balsamic Vinegar: Adds a touch of acidity and sweetness.

For Assemble:

With the components ready, assembling the lasagna becomes a delightful process. I prefer using no-boil lasagna noodles for convenience, but traditional noodles work just as well.

Vegan Spinach and Mushroom White Lasagna

Instructions

Preparing the Spinach and Mushroom Filling:

In a large non-stick skillet, heat the olive oil over medium heat. Add the chopped garlic and sauté for about 1-2 minutes until fragrant.
Add the finely chopped mushrooms to the skillet. Season with a pinch of salt and pepper. Cook, stirring occasionally, until the mushrooms release their moisture and become golden brown, approximately 10-15 minutes.
Then Add the thawed and drained spinach to the skillet with the mushrooms. Stir well to combine and cook for an additional 5-7 minutes until the spinach is heated through.
Pour in the balsamic vinegar, stirring to coat the mushrooms and spinach evenly. Cook for another 1-2 minutes, allowing the flavors to meld. Remove the skillet from heat and set the mixture aside.

Preparing the Vegan White Sauce (Béchamel):

In a separate saucepan, melt the vegan butter over medium heat. Once melted, add the all-purpose flour, whisking continuously to form a smooth paste (roux). Cook the roux for about 1-2 minutes to eliminate the raw flour taste.
Gradually pour in the unsweetened plant-based milk and white wine, whisking constantly to ensure a smooth consistency.
Add the nutritional yeast and garlic powder to the sauce. Continue to whisk and cook the mixture until it thickens to a creamy consistency, approximately 5-7 minutes. Season with salt and freshly ground black pepper to taste. Remove from heat.

Assembling the Vegan White Lasagna:

Preheat your oven to 375°F (190°C).

Layer the Ingredients:

In a 9×13-inch baking dish, spread a thin layer of the vegan white sauce on the bottom. Place 4 lasagna noodles over the sauce.
Evenly spread a portion of the spinach and mushroom filling over the noodles. Drizzle a layer of the white sauce over the filling.
Repeat the layering process (noodles, filling, white sauce) until all ingredients are used, ending with a layer of noodles topped with the remaining white sauce.

Bake the Lasagna:

Add Vegan Cheese (Optional): If using, sprinkle the shredded vegan mozzarella cheese evenly over the top layer.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 15 minutes, allowing the top to become golden and bubbly.
Once baked, remove the lasagna from the oven and let it rest for about 10-15 minutes. This resting period helps the layers set, making it easier to slice and serve.

Tips and Variations

Noodle Options: While no-boil lasagna noodles offer convenience, you can also use traditional lasagna noodles. Simply cook them according to the package instructions before assembling the lasagna.
Fresh Spinach Alternative: If you prefer using fresh spinach, substitute the frozen spinach with approximately 24 ounces of fresh spinach. Sauté it with the mushrooms until wilted.
Gluten-Free Version: To make this lasagna gluten-free, use gluten-free lasagna noodles and replace the all-purpose flour in the white sauce with a gluten-free flour blend.
Enhancing Flavor: For added depth, consider incorporating a pinch of nutmeg into the white sauce. This subtle spice complements the creamy béchamel beautifully.

And there you have it—my go-to Vegan White Lasagna with Spinach and Mushrooms. It’s cozy, creamy, packed with flavor, and honestly, one of those dishes that brings people together around the table. I’ve made it for dinner parties, family nights, and even just for myself on a quiet Sunday—and every single time, it disappears fast.

So don’t be surprised if it becomes a regular in your kitchen too.If you give it a try, I’d love to hear how it turns out for you! Feel free to tweak it to your taste, and most importantly, enjoy every bite. Thanks for cooking along with me—until next time, happy cooking and take care!