Spinach and Mushrooms Vegan Lasagna
This mushroom spinach vegan lasagna is rich, hearty, and bursting with savory flavors! Layered with creamy dairy-free ricotta, tender spinach, and meaty mushrooms, it’s the perfect plant-based comfort food that’s satisfying and packed with nutrients.
Lasagna is such a hearty and filling meal, and it feeds a pretty big crowd! It takes a little bit of work but is so worth the effort. I remember when I used to do in-home cooking lessons, this meatless lasagna is one recipe that always received the best reviews. It includes homemade recipes for my vegan cheese sauce and dairy-free tofu ricotta.
If you’re looking for a little quicker vegan lasagna, try Chef AJ’s Vegetable Lasagna Recipe. It is delicious too!
Reasons you will love this recipe
- Rich, Homemade Vegan Cheese Sauce – This lasagna features a creamy, homemade vegan cheese sauce that elevates the flavor and texture without any dairy.
- Dairy-Free Ricotta Recipe Included – Enjoy a delicious, plant-based ricotta that’s smooth, rich, and easy to make at home.
- Packed with Nutrient-Rich Spinach and Mushrooms – Loaded with healthy veggies, this lasagna is both hearty and nutritious, making it a satisfying meal for all kinds of eaters.
- Totally Worth the Effort – While a bit time-consuming, this recipe is absolutely worth it for the delicious, restaurant-quality result right at home!
Ingredients you will need
- Lasagna noodles- Whole grains provide a nuttier flavor and a more satisfying texture, balancing the richness of the plant-based cheeses and sauces. Plus, they keep you fuller for longer, making this lasagna even more filling and wholesome!
- Marinara sauce- Adds a vibrant, tangy flavor that complements the richness of plant-based cheeses and hearty vegetables. Use store-bought or make your own oil-free homemade marinara sauce.
- Beans- They add a hearty, meaty texture and a rich, earthy flavor that complements the other ingredients, like vegetables and marinara sauce.
- Bulgur- It provides a hearty, meat-like consistency while being rich in fiber and protein, making the dish more filling and satisfying. Bulgur also absorbs the flavors of the sauce, enhancing the overall taste. We have a great article on this website to answer all of your bulgur questions on how to cook it and recipes.
- Mushrooms- Bring a rich, umami flavor that mimics the savory depth of meat. Their hearty texture adds a satisfying bite, making the dish more robust and filling.
- Spinach- Its mild, earthy flavor complements the rich sauces and plant-based cheeses while providing a vibrant green color and a fresh texture.
- Tofu ricotta- It is packed with protein and calcium, adding both nutritional value and a satisfying richness to the lasagna.
- Vegan cheese sauce- Provides a luscious, creamy consistency that adds a satisfying, cheesy texture to the lasagna layers.
How to make vegan
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
Though this recipe is a little more in-depth and requires some time and work, I promise it’s going to be worth the effort.
STEP #1: Making the tofu ricotta. Simply drain the water from the block of tofu and press. Then add it and all of the ricotta ingredients EXCEPT the spinach to a blender and process until nice and smooth.
Once the ricotta is blended, place it in a mixing bowl and add previously frozen spinach that has been defrosted and drained.
STEP #2: You’ll need to squeeze out all the excess water by placing it in paper towels and squeezing it over a bowl or sink. This is very important so the spinach will not add water to the ricotta.
Now it can be added to the mixing bowl with the ricotta. Be prepared to stir this well for up to a couple of minutes. It takes a bit of work to get the spinach worked in well with the ricotta.
Once it’s mixed well, set it to the side or in the refrigerator for a few minutes while working on the cheese sauce.
STEP #3: Normally, I have some of this vegan homemade cheese already on hand because we use it with so many other dishes. If I don’t happen to have some in the refrigerator, there’s likely some in my freezer.
Making the cheese sauce is as simple as boiling a pot of potatoes, onions, and carrots, adding them to a blender with spices, and blending until smooth.
STEP #4: I have a Vitamix blender, so it can cream this cheese sauce up in just about a minute. Set this sauce to the side until it’s time to add it to the fries.
This recipe makes approximately 1 quart and can be stored in the refrigerator for up to 2 weeks to be used on baked potatoes, bean tacos, veggie pizza, and so much more!
STEP #5: In a large saucepan or stockpot, sauté the minced garlic and onion in 3-4 Tbps. of veggie broth, for approximately 5 minutes.
Add more veggie broth as needed to lightly brown them, then toss in mushrooms and saute for another 5 minutes.
STEP #6: Add the dry uncooked bulgur, fire-roasted tomatoes, marinara, and black beans and allow to cook another 5 minutes.
The bulgur adds a meaty, crumbly ground beef texture. I have included some gluten-free grain substitutions in the FAQ section below.
STEP #7: Aldi’s discount grocery store has a marinara brand with no oil. It’s called Simply Nature and is organic. Here in North Carolina, it sells for about $2 for 25 oz.
Make sure to read the labels, because some variations do contain oil or animal products. Aldi stores often carry different products, so do a quick check of the ingredient list. Another great oil-free marinara is the DeLallo Fat-Free Brand. It can be ordered on Amazon and delivered straight to your door. I actually love this particular brand.
If you want to make your own marinara, we have a great oil-free simple marinara sauce on this website.
STEP #8: I like to buy whole grain, oven-ready lasagna noodles because they don’t have to be cooked, so I’m able to skip a step of cooking in this recipe. However, you can definitely use traditional lasagna noodles.
If using traditional pasta, barely cook the noodles in boiling water for approximately 5 minutes, then remove them from the water and set them to the side. If these are cooked any longer, they fall apart while you handle them.
STEP #9: Cover the bottom of a 9 x 13 baking dish with a thin layer of tomato black bean sauce, then a layer of noodles. This keeps the noodles from touching the bottom of a baking dish and sticking.
STEP #10: Next, add another thicker layer of tomato black bean sauce. Then a layer of tofu ricotta. Then take a fork or spoon and smear it around on the top a little bit to even it out over the whole dish.
You’ll use 1/2 of the entire ricotta mixture here. Plop tablespoons on top of noodles as I have pictured above.
STEP #11: Next, drizzle the creamy cheese sauce over the top. It won’t be pretty but that doesn’t matter because no one will see this part, and it’s going to be delicious.
Continue the same order of layers, starting with another layer of noodles, then using 1/2 of the remaining tomato black bean sauce, and all the remaining tofu ricotta, Lightly drizzle with cheese sauce.
The last layer will begin with the remaining noodles, topped by the remaining tomato black bean sauce, and then drizzled with cheese sauce.
STEP #12: Bake in the oven at 350°F for approximately 45 minutes. Remove from oven and drizzle a little more cheese sauce on top.
Serve & enjoy! This will feed a crowd.
*Originally published in March 2015.
Frequently Asked Questions
Yes, that is what I use in this recipe. Just be sure to thaw and drain it well before adding it to the lasagna to avoid excess moisture. Frozen spinach is a convenient alternative and still provides the same nutritional benefits.
To make the lasagna gluten-free, use gluten-free lasagna noodles. You can find these at most grocery stores, or you can make your own if you prefer. Ensure that all other ingredients, including sauces and seasonings, are also gluten-free.
Absolutely! You can assemble the lasagna a day or two in advance and store it in the refrigerator until you’re ready to bake. It can also be frozen for up to 3 months; just make sure to cover it well with foil before freezing.
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Spinach and Mushroom Vegan Lasagna
Ingredients
Lasagna & Sauce
- 1 10 oz. pkg whole-grain lasagna noodles
- 1/2 cup dry uncooked bulgur
- 1 15 oz cab black beans drained and rinsed
- 2 cloves garlic minced
- 1 small onion diced
- 1 cup mushrooms
- veggie broth
- 4-6 cups marinara sauce your favorite
- 1 15 oz cab fire-roasted tomatoes leave UNDRAINED
- 1 recipe Tofu Ricotta (recipe follows)
- 1-2 cups Vegan Creamy Cheese Sauce (recipe below)
Tofu Ricotta
- 1/4 cup raw cashews (or 1/4 cup white beans)
- 1 clove garlic
- 1/4 cup almond milk
- 1 block firm tofu, 14-16 oz pressed to drain
- 1/4 cup nutritional yeast flakes
- 1 tablespoon Italian seasoning dry
- 2 tablespoons fresh basil leaves
- 1 10 oz. pkg frozen spinach chopped spinach, thawed and drained
- salt & pepper
Creamy Vegan Cheese Sauce
- 1 cup potatoes peeled and diced (I use Russet, red skin, yellow, or sweet potatoes)
- 1/4 cup carrots diced
- 1/4 cup onion diced
- 1 cup broth from cooked veggies
- 1/2 cup raw cashews or 1/2 cup cooked white beans
- 4 tablespoons nutritional yeast flakes
- 1 tablespoon lemon juice
- 1 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1/2 pinch cayenne pepper
- pinch paprika
Instructions
- Preheat oven to 350°F. Though this recipe is a little more in-depth and requires some time and work, I promise it’s going to be worth the effort.
- Begin by making the spinach ricotta and cheese sauces as explained in the recipes below. Set them to the side and begin to work on the veggie and sauce mixture.
- In a large saucepan or stockpot, sauté the minced garlic and onion in 3-4 Tbps. of veggie broth, approximately 5 minutes. Add more veggie broth as needed to lightly brown them, then toss in mushrooms and saute for another 5 minutes.
- Add the dry uncooked bulgur, fire-roasted tomatoes, marinara, and black beans and allow to cook another 5 minutes. I have included lots of options for oil-free marinara in the article above as well as information about bulgur.
- If using the traditional pasta, barely cook the noodles in boiling water, approximately 5 minutes, then remove from water and set to the side. If these are cooked any longer, they fall apart while you handle them. I like to buy whole grain, oven-ready lasagna noodles because they don't have to be cooked, so I'm able to skip a step of cooking in this recipe. However, you can definitely use traditional lasagna noodles.
- Cover bottom of 9 x 13 baking dish with a THIN layer of tomato black bean sauce, then a layer of noodles. This keeps the noodles from touching the bottom of a baking dish and sticking.
- Next, add another thicker layer of tomato black bean sauce. Then a layer of Tofu Ricotta. You'll use 1/2 of the entire ricotta mixture here. Plop tablespoons on top of noodles. I've included photos of this process above.
- Then take a fork or spoon and smear it around on the top a little bit to even it out over the whole dish.
- Next, drizzle the creamy cheese sauce over the top. It won't be pretty but that doesn't matter because no one will see this part, and it's going to be delicious.
- Continue the same order of layers, starting with another layer of noodles, then using 1/2 of the remaining tomato black bean sauce, and all the remaining Tofu Ricotta, Lightly drizzle with cheese sauce.
- The last layer will begin with the remaining noodles, topped by the remaining tomato black bean sauce, and then drizzled with cheese sauce.
- Bake in the oven at 350°F for approximately 45 minutes. Remove from oven and drizzle a little more cheese sauce on top. Serve!
Tofu Ricotta
- The Tofu Ricotta is a layer of this vegan lasagna that you definitely don't want to leave out. It's is made with only 8 simple ingredients and takes less than 10 minutes for a deliciously healthy plant-based cheese alternative.
- Simply drain the water from the block of tofu and press. Then add it and all of the ricotta ingredients EXCEPT THE SPINACH to a blender and process until nice and smooth.
- Once the ricotta is blended, place it in a mixing bowl and add previously frozen spinach that has been defrosted and drained. You'll need to squeeze out all the excess water by placing it in paper towels and squeezing it over a bowl or sink. This is VERY important so the spinach will not add water to the ricotta.
- Now it can be added to the mixing bowl with the ricotta. Be prepared to stir this well for up to a couple of minutes. It takes a bit of work to get the spinach worked in well with the ricotta.
- Once it's mixed well. set it to the side or in the refrigerator for a few minutes while working on the cheese sauce.
Creamy Vegan Cheese Sauce
- In a medium pot, bring about 3 cups of water to a boil. Place potatoes, carrots, and onion in the pot and allow to cook until veggies are tender approximately 15 minutes. Cooking time will vary based on how small the veggies are diced.
- When veggies are tender, drain and place them in a blender. NOTE: reserve 1 cup of the broth, and add to blender. Add all the remaining ingredients, and blend until smooth.
Video
Notes
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
I love this recipe! I have just made it for the first time.
The cheese sauce has become one of my favorite items to keep on hand. It works well with many other dishes and I love it!!!!
I am trying some of your other recipes also and so far, I have found them all outstanding. I also appreciate your tips on where to find ingredients–like the oil free marina. I am new to the vegan diet but I am trying hard to change over and I have found your recipes the most helpful so far. Thanks so much for sharing your expertise!
Hi Janice– WONDERFUL! I’m so glad that you love this recipe and other recipes! This makes me so happy to hear. Congrats on switching over to a healthy plant-based diet. Welcome aboard! ♥
Hi Terri,
This recipe looks amazing! Two questions, my husband doesn’t eat mushrooms. Can I omit them or substitute them with something else without losing the flavor or consistency? Also, can I make this 24 hours ahead of time?
On a side note, I am SO happy I found your site! You have AMAZING recipes and I have made many already and shared them with friends and family…including some of the testimonials. Truly inspiring. My husband’s absolute favorite new treat now is your vegan chocolate cupcakes and mine are the black bean brownies. Truly to die for! Thank you for working so hard so that we can have amazing, delicious recipes that make us be the best we can be health wise!
Denise- The mushrooms can definitely be left out without, and the lasagna will still be delicious. Making it 24 hours ahead of time shouldn’t be a problem either. I’ve known folks that make it ahead and eat on the leftovers all week. I’m so happy that you found my site too, and I love hearing that you and your husband are loving the recipes. This makes me so happy! 😀
If you make it in the morning and bake it in the evening does it keep well?
Hi Pam- Yes, that should work just fine. Baking it in the evening sounds like a great idea.
This was a great centerpiece for my Thanksgiving table. Thanks!
Can I use lentils instead if black beans in the sauce?
Hi Mary- Yes, lentils will work just fine in this recipe. Enjoy!
The lasagna is in the oven. I can’t wait! The CHEESE SAUCE is the best I’ve ever tried and I’ve tried many different recipes.
Thank you so much!!!
Dianne
Hi Dianne- Fabulous! This recipe takes a bit of work, but it’s SO worth it to me. I’m glad you love the cheese sauce. It’s very useful in many other recipes as well. Thanks for letting me know! 😀
Does this recipe freeze easily. I made an extra and would like to Put one in the freezer for later use
Hi Bonnie- This does freeze well. I would suggest having some fresh extra cheese sauce prepared when it’s defrosted to top it with. Enjoy!
This rainy afternoon I decided to tackle Terri’s “Ultimate Vegan Lasagna” and it is delicious! It even looks like the lasagna I used to make before I went vegan/WFPB. And let me tell you that the cheese sauce is amazing — the best I have ever had. I was eating it by the spoonful. Yes, making any lasagna dish is a lot of work, but I’ll be able to freeze what I can’t eat. Thanks, Terri, for another great recipe!”
Dorothy, I am so glad that you enjoyed the lasagna, and the cheese sauce is a favorite at my house too. Thank you for the great feedback and for following!
This rainy afternoon I decided to tackle Terri’s “Ultimate Vegan Lasagna” and it is delicious! It even looks like the lasagna I used to make before I went vegan/WFPB. And let me tell you that the cheese sauce is amazing — the best I have ever had. I was eating it by the spoonful. Yes, making any lasagna dish is a lot of work, but I’ll be able to freeze what I can’t eat. Thanks, Terri, for another great recipe!
Hi Dorothy, I’m SO glad that you like this lasagna recipe! Thank you for the wonderful feedback. The cheese sauce is definitely a favorite of mine as well. Your comments have made my day! 😀
This recipe looks delicious, and I can’t wait to try it tonight! We used your creamy cheese sauce the other night–it’s amazing. I’m a young vegan learning to cook, and it means the world to me to find good recipes. I’ve only tried two of your recipes so far, but they’re among the best I’ve found anywhere. Thanks!
Oh, how I love hearing such encouraging words! Thank you so much, and I’m wishing you all the best on your new vegan cooking journey. Hoping you find lots more of the recipe that make the transition easy. 🙂
This is absolutely delicious! Thank you so much for the recipe.
Wonderful to hear! And a reminder that I need to make it again too!
Looks amazing and I want to make it, but wondered if you have ever tried the sauce with the white beans (instead of the cashews) and how did it taste? I love cashews but due to my heart, am not supposed to have them… please tell me it tastes the same with the white beans! :)) (but, be honest…. if it’s not so nice, then tell me).. but, hoping…
Hi Nancy, I have made the cheese sauce with white beans instead of cashews. It is good, but you asked for complete honesty so… I do prefer the cashews. Sometimes I will do 1/2 cashews and 1/2 white beans to keep more of the creaminess with only half the fat. 🙂
Thank you for your honesty, Terri… and that’s a great idea to do half and half! Super job!