The creamiest vegan lasagna with spinach and mushrooms

Step 1/5

• 26 g margarine
• ⅝ tbsp flour
• 96 ml soy milk

• saucepan
• whisk

To make vegan béchamel, melt margarine in saucepan. Whisk in flour, then slowly whisk in warm soymilk in a steady stream.

Step 2/5

• ⅜ tbsp nutritional yeast
• ¼ tsp nutmeg
• salt
• pepper

• fine grater

Stir in nutritional yeast, nutmeg, and salt and pepper to taste.

Step 3/5

• ¼ onion
• ⅜ cloves garlic
• ¼ tbsp thyme
• 120 g button mushrooms

• oven
• cutting board
• knife

Preheat oven to 200°C/400°F. Peel onion and garlic, clean mushrooms. Finely chop onion, garlic, and thyme and slice mushrooms.

Step 4/5

• ¼ tbsp olive oil
• ¼ tsp Kitchen Stories Veggie Wunder seasoning (optional)
• 50 g spinach
• salt
• pepper

• wooden spoon
• frying pan (large)
• Veggie Wunder seasoning

Add oil to frying pan, sauté onion, garlic and our VEGGIE WUNDER seasoning (if using) over medium heat until fragrant and softened. Add mushrooms and thyme and cook for a few minutes, until mushrooms start to brown; if needed, add a bit more oil. Add spinach and cook until wilted, stirring often. Season with salt and pepper. Set aside.

Step 5/5

• 100 g tomato purée (passata)
• 100 g lasagna noodles
• thyme (for garnish)

• baking dish

Spread a layer of tomato sauce on bottom of casserole dish. Add a layer of noodles, then a layer of béchamel sauce, and a layer of vegetables. Top with another layer of noodles and tomato sauce, and repeat pattern until casserole dish is filled. Finish with a layer of béchamel sauce and remaining mushrooms and spinach. Garnish with thyme leaves. Bake for approx. 30–40 min. at 200°C/400°F, or until sides start to bubble and top turns golden brown. Let cool slightly before slicing and serving. Enjoy!

Enjoy your meal!