Description
A comforting and creamy Vegan Spinach Lasagne layered with tender pasta sheets, rich tomato sauce, sautéed spinach, and a silky dairy free béchamel. This plant based classic is hearty, satisfying, and perfect for family dinners or make ahead meals.
Ingredients
Scale
- 12 lasagne sheets, about 250 grams
- 400 grams fresh spinach, roughly 14 ounces, washed and chopped
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 3 cups tomato sauce, about 720 milliliters
- 1/4 cup all purpose flour, about 30 grams
- 3 cups unsweetened almond milk, about 720 milliliters
- 1/4 cup nutritional yeast, about 15 grams
- 1 1/2 teaspoons salt, divided
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1 cup vegan shredded mozzarella, about 100 grams
Instructions
- Preheat the oven to 375°F or 190°C.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute. Add chopped spinach and cook for 3 to 4 minutes until wilted. Season with 1/2 teaspoon salt and a pinch of black pepper, then set aside.
- In a saucepan over medium heat, whisk the flour with a small splash of olive oil. Cook for 1 to 2 minutes, then gradually whisk in the almond milk. Cook for 5 to 7 minutes, stirring constantly, until thickened. Stir in nutritional yeast, remaining salt, black pepper, and nutmeg.
- Spread a thin layer of tomato sauce in a 9×13 inch baking dish. Add a layer of lasagne sheets, followed by spinach, béchamel, and more tomato sauce. Repeat layers until ingredients are used, finishing with béchamel and vegan mozzarella on top.
- Cover with foil and bake for 25 minutes. Remove foil and bake an additional 15 minutes until golden and bubbling.
- Let the lasagne rest for 10 to 15 minutes before slicing and serving.
Notes
- Drain spinach well to prevent excess moisture.
- Allow the lasagne to rest before cutting for cleaner slices.
- Taste and adjust seasoning in the béchamel before assembling.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 6g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 0mg
Keywords: vegan spinach lasagne, plant based lasagne, dairy free lasagne, vegan comfort food, spinach pasta bake