Following a plant-based diet or becoming vegan doesn’t mean having to make concessions on yummy food. This vegan spinach & ricotta Lasagne recipe will just prove you that! Enjoy this 100% plant-based Italian classic just as you would have enjoyed the regular recipe, only cruelty-free.
Spinach & ricotta lasagne: a heartful dish anyone can cook
I particularly like to cook this recipe when I am having friends or family over. It is always a success among my guests, vegan or not! This recipe does take a little time to make, but all in all is easy to cook and achievable by anyone. All you will need is a little time on your hands and some organization. No special cooking skills needed!
I always make this lasagna dish with homemade vegan ricotta that I prepare in advance. However, if you’re not feeling like doing this yourself and you’re able to find some vegan ricotta in the store, go ahead and use it! I am sure the end result would be just as good. Should you decide to go for the homemade version, please check the recipe by clicking on the link above. Two options are available: you can either prepare the ricotta in advance (it keeps one week in the fridge) or make it on the spot. For the latter option, I would advise you to soak the nuts/seeds while you’re busy with the other preparations and finish with the ricotta.
These days I am using fresh spinach leaves as they are in season right now. However, I already did this recipe a couple of times with frozen spinach (that I froze myself from fresh leaves or store-bought frozen spinach) and the dish turned out delicious as well. When using frozen spinach, make sure to defrost them in a pan and remove the excess water before assembling your lasagna, to make sure it doesn’t end up too liquid.
The day I took pictures of these spinach ricotta lasagne, I had added a mushroom preparation to the dish. That is why I also included the steps for this preparation in the recipe section. However, I think this layer is optional, which means you can leave it out completely if you want to stick with the original recipe.
Spinach ricotta lasagne recipe
Preparation time: 45 minutes
Cooking time: 30 minutes
12 lasagne sheets (egg-free)
500g fresh spinach
250g vegan ricotta (store-bought or homemade)
200g button mushrooms
30g neutral oil or vegan butter
2 tbsp AP flour
500mL plant-based milk (I used homemade oat milk)
2 garlic cloves
2 tbsp nutritional yeast
Salt & pepper
Vegan cheese, shredded (optional)
Start with the spinach. Bring a large pan of salted water to a boil. Wash thoroughly the spinach, then blanch them for 3 to 4 minutes in the boiling water. Remove from the pan, drain, then plunge the spinach in a bowl filled with cold water (you can use ice cubes). This way, the spinach will keep a nice green colour. Set aside.
Next, prepare the béchamel sauce. In a hot pan, put the butter or the oil. Add the flour, then whisk with energy to obtain a smooth mixture. Slowly add the milk, while whisking continuously. Repeat until all the milk has been used. The mixture will thicken under the influence of heat. If needed, correct the mixture by adding a bit more milk. Remove from the heat and add the nutritional yeast. Finally, season with salt, pepper and the nutmeg. Set aside.
Lastly, prepare the mushrooms. Wash and slice the mushrooms. Cook them in a frying pan with a bit of oil. Add the crushed garlic cloves, then let everything cook for 5 minutes with the lid on. Remove from the heat, season and set aside.
Preheat the oven at 180°C. Spread some béchamel sauce in the bottom of an oven-safe dish. Set half of the lasagne sheets. Spread then a layer of ricotta, followed by a layer of mushrooms and lastly a layer of spinach. Repeat the steps once, and finish by coating the dish with the remaining of the béchamel (it should cover everything). Optional: sprinkle with shredded vegan cheese.
Bake in the oven for 30 minutes at 130°C.