Vegan Spinach Mushroom Lasagna with Silky Cashew Béchamel
Layers of no-boil lasagna sheets are stacked with sautéed cremini mushrooms, wilted spinach, and a cashew béchamel blended smooth with lemon and nutmeg. The cashew sauce replaces a traditional dairy béchamel and sets into a creamy layer as the lasagna bakes. The assembled dish goes into the oven for about 45 minutes and serves well for both weeknight dinners and larger gatherings.
Equipment
- 9x13-inch baking dish
- Large skillet (12-inch)
- Medium saucepan
- High-speed blender
- Whisk
- Wooden spoon or spatula
- Chef's knife
- Cutting board
- Measuring cups and spoons
- Aluminum foil
Ingredients
For the Cashew Béchamel:
- 1 cup raw cashews unsalted; soak for ultra-smooth sauce
- 3 cups hot water for soaking; will be drained
- 2 ½ cups unsweetened soy milk barista or high-protein style preferred for body
- 3 tbsp extra-virgin olive oil for the roux
- 3 tbsp all-purpose flour unbleached preferred
- 2 tbsp nutritional yeast for subtle cheesy depth
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ tsp ground nutmeg freshly grated if possible
- 1 ¼ tsp kosher salt Diamond Crystal; reduce if using Morton
- ¼ tsp white pepper or use black pepper
- 1 tbsp fresh lemon juice balances richness
For the Spinach-Mushroom Filling:
- 2 tbsp extra-virgin olive oil
- 1 medium yellow onion, finely diced about 1 cup
- 1 ½ lb cremini (baby bella) mushrooms, sliced 1/4-inch choose firm, dry caps for best browning
- ¾ tsp kosher salt for the filling, plus more to taste
- ½ tsp freshly ground black pepper
- 4 cloves garlic, minced
- 1 tsp dried thyme or 2 tsp fresh (4g), chopped
- 1 tsp dried oregano or 2 tsp fresh (4g), chopped
- ¼ tsp crushed red pepper flakes optional heat
- 10 oz baby spinach, roughly chopped rinsed and well-dried
- 1 tsp lemon zest finely grated
- ¼ cup fresh flat-leaf parsley, chopped
For the Assembly:
- 1 tsp extra-virgin olive oil for greasing the baking dish
- 12 sheets no-boil lasagna noodles gluten-free if needed
- 2 cups vegan mozzarella shreds good-melting brand such as Violife or Miyoko’s
- ¼ cup vegan Parmesan, finely grated optional, for finishing
Instructions
- Quick-Soak the Cashews (parallel step): Place 1 cup raw cashews in a heatproof bowl and cover with 3 cups hot water. Soak for 20 minutes while you prep the vegetables and start the sauce. Drain before using.
- Prep the Aromatics: Finely dice the onion, slice the mushrooms 1/4-inch thick, mince the garlic, and chop the spinach and parsley. Keep ingredients grouped for efficient cooking.
- Blend the Cashew Base: Add the soaked, drained cashews and 2 1/2 cups unsweetened soy milk to a high-speed blender. Blend on high for 60–90 seconds until completely silky with no grit. Scrape down as needed.
- Make the Béchamel (stovetop): In a medium saucepan, heat 3 tbsp olive oil over medium heat until it shimmers. Whisk in 3 tbsp flour and cook 2 minutes, whisking constantly, until pale blond and smelling toasty (avoid browning). Slowly stream in the cashew-soy mixture, whisking vigorously to prevent lumps. Bring to a gentle simmer; cook 3–5 minutes until the sauce thickly coats the back of a spoon (nappe). Whisk in 2 tbsp nutritional yeast, 1 tsp garlic powder, 1 tsp onion powder, 1/4 tsp nutmeg, 1 1/4 tsp kosher salt, 1/4 tsp white pepper, and 1 tbsp lemon juice. Remove from heat and cover to keep warm. If too thick later, whisk in a splash more soy milk to loosen.
- Brown the Mushrooms: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add onion and cook 3–4 minutes until translucent. Add mushrooms in an even layer and sprinkle with a pinch of the 3/4 tsp salt. Cook undisturbed 3–4 minutes to sear, then stir occasionally for 6–8 minutes more until the liquid evaporates and edges are deep brown. You should smell a savory, roasted aroma.
- Season the Filling: Add garlic, 1 tsp dried thyme, 1 tsp dried oregano, and 1/4 tsp red pepper flakes. Cook 1 minute until fragrant. Season with the remaining salt and 1/2 tsp black pepper.
- Wilt the Spinach and Finish: Add chopped spinach in batches, tossing until just wilted, 2–3 minutes. Remove from heat; fold in 1 tsp lemon zest and 1/4 cup chopped parsley. Taste and adjust seasoning—the flavors should be bright and savory.
- Preheat and Prep the Dish: Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with 1 tsp olive oil. If using no-boil noodles, proceed as directed; if using regular noodles, cook until very al dente according to package directions and pat dry.
- Assemble the First Layer: Spread about 1/2 cup béchamel over the bottom of the dish (thin, even coat). Lay 3–4 no-boil noodles to cover. Top with 1 generous cup béchamel, spreading to the edges. Spoon on half of the mushroom-spinach mixture in an even layer. Sprinkle with 1/2 cup vegan mozzarella.
- Repeat Layers: Add another layer of noodles, 1 generous cup béchamel, the remaining mushroom-spinach mixture, and 1/2 cup vegan mozzarella. Finish with a final layer of noodles, then spread the remaining béchamel on top and sprinkle with the remaining vegan mozzarella plus 1/4 cup vegan Parmesan (optional).
- Bake: Cover the dish loosely with foil (tent it so it doesn’t touch the cheese). Bake at 375°F (190°C) for 25 minutes. Remove foil and bake 15 minutes more, until bubbling at the edges and lightly golden on top.
- Rest and Serve: Let the lasagna rest 10–15 minutes before slicing. The layers will set, yielding clean, restaurant-worthy squares.
Notes
Mary’s Tips:
- Deeper Umami: Stir 1 tsp white miso or 1 tsp tamari into the béchamel off heat for extra savoriness.
- Faster Browning: Don’t crowd the mushrooms. Work in two batches if your skillet is small; moisture needs to evaporate for caramelization.
- Nut-Free Option: Swap the béchamel: use 3 cups unsweetened oat milk; make the roux as directed and whisk in 2 tbsp tahini or 1/2 cup pureed white beans for creaminess.
- Gluten-Free: Use gluten-free lasagna sheets and replace all-purpose flour with 2 tbsp cornstarch whisked into cold plant milk before adding to the pot.
- Cheese Choices: For best melt, use a quality brand (Violife, Miyoko’s). A light mist of water on top before baking helps shreds melt evenly.
- Herb Variation: Swap oregano/thyme for 1 tsp Italian seasoning, or finish with fresh basil.
- Optional Deglaze: After browning mushrooms, sizzle in 2 tbsp dry white wine; reduce until nearly dry before adding garlic and herbs.
Serving Suggestions:
- Plate Beautifully: Cut into neat squares; spoon a little warm béchamel dribble over the top. Garnish with parsley, a kiss of lemon zest, and a crack of black pepper.
- Color and Aroma Cues: Look for creamy white layers streaked with emerald spinach and bronzed cheese; aroma should be toasty, garlicky, and citrus-lifted.
- Pairings: Serve with a crisp arugula salad in lemon vinaigrette and warm garlic bread. Sip with a bright Italian red (Chianti) or a chilled herbal iced tea.
Culinary Context:
This is a plant-based nod to lasagne bianche—white lasagnas from Emilia-Romagna that spotlight béchamel and vegetables. I first served a version of this after a fall market stroll in Bologna; the mushrooms were so fragrant, they begged for a silky canvas. The vegan béchamel keeps that luxurious soul while staying wonderfully light.Optional Advanced Instructions:
- Make-Ahead: Béchamel can be made up to 3 days ahead; whisk in a splash of soy milk and warm gently to loosen. The filling holds 2 days refrigerated.
- Assemble Ahead: Build the lasagna, cover tightly, and refrigerate up to 24 hours. Bake straight from the fridge at 375°F (190°C) for about 50 minutes total (add 10 extra minutes).
- Freeze: Freeze unbaked, well wrapped, up to 2 months. Thaw overnight and bake as directed.
- Beginners: If you don’t have a high-speed blender, soak cashews longer (1–2 hours) or simmer them 15 minutes to ensure a smooth béchamel.
Timing:
- Prep Time: 35 minutes (cashew soak runs in parallel)
- Cook Time: 40 minutes (25 minutes covered + 15 minutes uncovered)
- Total Time: 75 minutes
Course & Cuisine:
- Course: Dinner, MainCourse
- Cuisine/Origin: Italian
Nutrition
Calories: 602kcalCarbohydrates: 59gProtein: 21gFat: 34gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gCholesterol: 19mgSodium: 1310mgPotassium: 1251mgFiber: 7gSugar: 5gVitamin A: 4922IUVitamin C: 20mgCalcium: 305mgIron: 5mg
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