# Components:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 3 garlic cloves, minced
04 - 1 pound mushrooms, sliced
05 - 7 ounces fresh spinach, roughly chopped
06 - 1 medium carrot, grated
07 - 1 teaspoon dried oregano
08 - 1 teaspoon dried basil
09 - Salt and black pepper, to taste
→ Tomato Sauce
10 - 24 ounces passata or crushed tomatoes
11 - 2 tablespoons tomato paste
12 - 1 teaspoon sugar
13 - 1 teaspoon balsamic vinegar
→ Vegan Béchamel
14 - 3 tablespoons olive oil or vegan butter
15 - 3 tablespoons all-purpose flour
16 - 3 cups unsweetened soy or oat milk
17 - 1/4 teaspoon ground nutmeg
18 - Salt and black pepper, to taste
→ Assembly
19 - 9 ounces dry vegan lasagna sheets
20 - 3 tablespoons nutritional yeast (optional)
21 - Fresh basil, for garnish (optional)
# Directions:
01 - Set the oven temperature to 350°F (180°C).
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until softened, about 3–4 minutes. Stir in minced garlic and cook for an additional minute.
03 - Add sliced mushrooms and grated carrot to the skillet. Sauté for 6–8 minutes until mushrooms release moisture and start to brown.
04 - Incorporate chopped spinach, cooking until wilted. Mix in dried oregano, dried basil, salt, and black pepper. Remove skillet from heat.
05 - Combine passata, tomato paste, sugar, and balsamic vinegar in a saucepan. Simmer gently over low heat for 10 minutes, seasoning with salt and pepper to taste.
06 - In a separate saucepan, warm olive oil or vegan butter over medium heat. Whisk in flour and cook for 1–2 minutes. Gradually add plant-based milk, whisking continuously to prevent lumps. Simmer until thickened, about 5 minutes. Season with nutmeg, salt, and black pepper.
07 - Spread a thin layer of tomato sauce on the base of a 9 x 13 inch baking dish. Arrange a layer of lasagna sheets, half of the vegetable mixture, additional tomato sauce, and a layer of béchamel. Repeat the layering process, finishing with lasagna sheets topped by remaining béchamel and sprinkled nutritional yeast.
08 - Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for 15–20 minutes until the top is golden and bubbling.
09 - Allow the dish to rest for 10 minutes before slicing. Garnish with fresh basil, if desired.
