Vegetarian Lasagna Recipe with Spinach and Mushrooms

vegan lasagna option

This vegetarian whole wheat lasagna recipe will win over the hearts and palates of your guests.

Be sure to prepare enough so everyone can have a second helping! You can prepare this as vegetarian or even healthier vegan lasagna option.

The whole wheat pasta option puts the healthy part into this recipe, as unprocessed wheat is much more nutrient-rich than the typical refined wheat version.

Serves: 6 / Ready in: 1.5 hrs

Great for: vegetarian (vegan)

Nutrients: complex carbohydrates, fiber, protein, fat, thiamine, niacin, iron, zinc, riboflavin

Ingredients for pasta and filling:

sunflower oil for greasing

1/2 lb fresh whole wheat lasagna pasta

2/3 cup freshly grated vegan hard cheese (soy cheese or Daiya cheese)

2 tablespoons olive oil

2 cloves of garlic, peeled and crushed

1 onion, peeled and chopped

1/2 lb fresh mushrooms, sliced

1 1/2 lb fresh organic spinach, washed and chopped

A good pinch of freshly grated nutmeg

1 lb organic soft tofu or a vegan cream cheese

Salt and freshly ground black pepper to taste

Ingredients for cheese sauce:

1 tablespoon vegan butter (Earth Balance margarine)

1/8 cup all-purpose flour

1 cup warm soy milk

1/2 teaspoon Dijon mustard

3/4 cup grated mature vegan cheddar cheese (Daiya or Violife)

Salt and freshly ground black pepper to taste

Directions for cheese sauce:

Melt the butter in a saucepan and stir in the flour. Cook for 30 seconds and remove from heat. Stir in the milk, a little at a time, blending well after each pour to prevent lumps.

Return the sauce to medium heat and stir constantly until it thickens and boils. Add the mustard and cheese. Season with salt and black pepper to taste. Continue to cook while stirring constantly until the cheese has melted.

Directions for pasta and filling:

Make the filling for this vegetarian lasagna first: heat the olive oil in a large frying pan, and saute the garlic and onion for about 3 minutes. Add the mushrooms and continue to cook for 5 minutes, stir occasionally. Add the spinach and nutmeg and cook another 5 minutes. Then stir in the cream cheese and season with salt and pepper to taste. Cook for 3-4 minutes until the cheese has melted and blended with the spinach.

Preheat the oven to 400 degrees F.

To assemble the lasagna, grease a lasagna dish and place a layer of lasagna pasta on the bottom. Spoon some of the spinach mixture evenly over it, then add another layer of lasagna. Continue layering the pasta and spinach mixture until both are used up.

Pour the cheese sauce evenly over the top. Sprinkle the vegan cheese over the lasagna and bake for about 40 minutes, until golden and bubbling.