Spinach & Mushroom White Lasagna

The vegan creamy Spinach & Mushroom White sauce Lasagna is just incredible for vegans. Vegans do not need to skip such dishes that may include any meat or dairy. Rather, this version of the recipe can provide a similar taste and feel to a classic lasagna. You will need 1 hour and 10 minutes to make this delicious vegan creamy Spinach & Mushroom White sauce Lasagna. It feels fancy and comforting. All the ingredients that we will be using in this recipe are completely vegan-friendly. Mushrooms provide a very nice savory taste, whereas the spinach includes color and a fresh feeling in the lasagna. Make this recipe for lunch, dinner, gatherings, events, occasions, or parties.

STATS:

• Prep duration: 25 minutes
• Cook duration: 45 minutes
• Total time: 1 hour & 10 minutes
• Portion size: 1 slice
• Serving: 8 servings
• Cuisine: Italian-inspired
• Number of calories: 360 kcal
• Course: Main
• Diet: Vegan

EQUIPMENT:

• Oven
• Measuring spoons & cups
• Cutting board
• Knife
• Spatula
• 9×13 inch baking dish
• Whisk
• Saucepan
• Large frying pan

INGREDIENTS:

WHITE SAUCE:

• 4 tablespoons olive oil
• Four tablespoons of all-purpose flour
• 3 cups unsweetened plant-based milk
• ½ teaspoon salt
• Half a teaspoon of black pepper
• ½ teaspoon garlic powder
• Quarter teaspoon nutmeg (optional)

VEGETABLE FILLING:

• One tablespoon of olive oil
• 1 medium chopped onion
• 3 cups sliced mushrooms
• Three cups of fresh spinach
• 3 cloves of minced garlic

ASSEMBLING:

• 9 lasagna sheets (boiled)
• 1½ cups vegan mozzarella
• 2 tablespoons nutritional yeast

INGREDIENT NOTES:

OLIVE OIL:

• We utilize olive oil for pan-frying the ingredients, and it also gives a nice flavor to the dish. Using vegan butter will also work in its place.

ALL-PURPOSE FLOUR:

• When making the white sauce, we need flour to create thickness in it. Rather than using all-purpose flour, you may also use whole wheat flour.

PLANT-BASED MILK:

• We need milk to provide creaminess in the sauce. Since this is a vegan recipe, we need vegan milk, which makes the sauce lighter. Any sort of vegan milk can work fine.

MUSHROOMS:

• This is a core component in this lasagna recipe. A savory taste comes with the addition of mushrooms. They also give a meaty feeling to the lasagna. For substitution, you may use zucchini.

SPINACH:

• Another main ingredient for this recipe is spinach, which is nutritious and gives color to the lasagna. Rather than fresh spinach, you can use frozen spinach as well. Be sure to remove excess water from it.

NUTRITIONAL YEAST:

• This is nutritious, and it helps enhance the cheese flavor in the lasagna.

VEGAN CHEESE:

• The cheesy element comes from including cheese, but in this recipe, we use the vegan one. This can also melt fine when it bakes. One idea for its alternative can be cashew cream.

INSTRUCTIONS:

1. Warm your oven to 180°C.
2. Take the large frying pan and warm olive oil in it.
3. Cook onions in the frying pan, then add mushrooms and garlic.
4. Keep cooking till the mushrooms start to release the liquid from them.
5. Then, put in the spinach to cook and make it droopy.
6. Place the vegetable mix on one side.
7. Then you will need a saucepan to warm up olive oil in.
8. Include the flour and use a whisk to slowly stir it for one minute.
9. Gradually start to pour the vegan milk while mixing the sauce.
10. Include nutmeg (optional), pepper, garlic powder, and salt.
11. Keep cooking the full mixture till you start to see it becoming thick & even.
12. Take the baking dish to start layering the lasagna.
13. First, pour some amount of white sauce at the base of the dish.
14. Then arrange the boiled lasagna sheets.
15. Include the veggies and then the sauce.
16. Keep doing the same till you fill the baking dish.
17. Be sure to top the layering off with nutritional yeast and vegan cheese.
18. Place a covering over the dish.
19. Baking duration is thirty minutes.
20. Remove the covering and then bake the dish again for about 15 minutes.
21. Wait for about 10 minutes and then cut your lasagna and enjoy it.

TIPS:

• Make the sauce thick; don’t cook it too much.
• Be sure to wait for the dish to cool a little bit, then slice it up.
• Rather than boiling, you can use oven-ready lasagna sheets that can save you time.

SERVING SUGGESTIONS:

• You can make a complete meal by pairing the lasagna with some garlic bread.
• Take some fresh herbs and spread them on top of the lasagna.
• Make some lemon water and have it alongside this delicious lasagna.

STORAGE INFORMATION:

FRIDGE:

• You need a tight box for keeping this lasagna to store for only 4 days.

FREEZER:

• 2 months is the maximum limit for the storage of separate pieces.

FAQs:

What other veggies can I put in the lasagna?

• Bell peppers, broccoli, and zucchini can work just fine for this lasagna.

How can I avoid gluten in this recipe?

• For that purpose, you will need to utilize flour and lasagna sheets that have no gluten.

Is it fine to make this lasagna beforehand?

• Arrange the layering of the lasagna, and put it inside the refrigerator. Then bake this dish when you need to.

NUTRITIONAL INFORMATION:

Total carbs: 45 g

Fiber: 7 grams

Protein: 14 g

Portion size: 1 slice

Fat: 16 grams

Iron: 4.2 g

Calories: 360 kcal

Vitamin A: 4200 IU

Sodium: 520 g

Net carbs: 38 grams

Potassium: 680 grams

Serving: 8 servings

Calcium: 180 grams