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Vegan Lasagna

Updated: Feb 29

  • A wonderful recipe for vegan lasagna from broccoli, mushrooms, and spinach in cream with ricotta. A light dish, extremely rich in all vitamins. I highly recommend you make it. Follow recipe.

Ingredients: 6 persons, total time:1h 30 min. medium
  • 1 cup baby spinach, fresh leaves, finely chopped

  • 1 cup broccoli, finely chopped

  • 250 g button or baby mushrooms, white sliced

  • 1 clove garlic, minced

  • 1 onion, small, diced

  • 1/4 cup parsley, fresh

  • 1/2 Tbsp thyme, fresh leaves

  • 1/2 tsp oregano

Pasta & Grains:

  • 12 Lasagna noodles

Baking & Spices:

  • 2 Tbsp All-purpose flour

  • 1 kosher salt

  • 1 pepper, fresh cracked

  • 2 Tbsp olive oil, extra virgin


  • 2 Tbsp butter, unsalted

  • 2 cup milk

  • 1 cup shredded mozzarella, part-skim

  • 1/2 cup grated Parmesan cheese, divided

  • 420 g tub Ricotta cheese, part-skim

  1. Heat oven to 180 °C. Bring a large pot of water to a boil.

  2. In a large, nonstick pan, heat the olive oi and add the mushrooms and sauté until are well browned. After a while, add the onion and garlic and sauté until the onion turns translucent.

  3. Then add the broccoli and spinach and cook just until the broccoli is fragrant, and the spinach is wilted.

  4. In a medium bowl, put the mushroom-broccoli-spinach mixture with the thyme, parsley, 1/4 cup Parmesan, and ricotta.

  5. Season well with salt and pepper 1/2 tsp salt, good pinch pepper to taste. Set aside.

Béchamel sauce:

  1. In a medium saucepan, heat the butter and flour, whisking until smooth, over medium-high heat.

  2. Cook another minute to cook the flour. Slowly whisk in the milk and cook, stirring constantly, 7–8 minutes until thickened. At the end, add the remaining 1/4 cup Parmesan and season with a pinch of salt. Set aside.


  1. Cook the lasagna noodles to al dente in salted water according to package directions.

  2. Drain and rinse with cold water, so pasta is cool enough to handle.

  3. Ladle 1/2 c béchamel in a 13 x 9 baking dish sprayed with cooking spray. On a large cutting board or other clean surface, lay out 6 noodles.

  4. Divide 1/2 the veggie-ricotta mixture over the pasta, spreading in a layer.

  5. Roll up each noodle and place in the baking dish. Repeat with the remaining noodles.

  6. Ladle the rest of the béchamel over the lasagna rolls. Top each with mozzarella.


  1. Cover baking dish loosely with foil. Bake at 180 °C for 45 minutes until top is lightly browned.

  2. Serve with additional parsley or oregano sprinkled over top.

Buon apetito!

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