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5 from 1 vote

Skinny Vegetarian Lasagna with Mushroom Ragu and Spinach

A delicious vegetarian reinterpretation of the classic Italian dish, with mushroom and walnut ragu and vegan bechamel sauce.
Prep Time40 mins
Cook Time20 mins
Total Time1 hr
Course: Lunch
Cuisine: Vegetarian
Servings: 6
Author: The Awesome Green


  • Filling
  • 6 cups portobello mushrooms cut in quarters
  • 2 celery stalks finely diced
  • 1 carrot finely diced
  • 2 onions finely diced
  • 3 garlic cloves crushed
  • ½ cup white wine
  • 2 cups mixed walnuts and hazelnuts
  • 2 cups frozen spinach leaves
  • 2 tsp olive oil
  • 1 tsp sea salt
  • 2 cups tomato sauce
  • freshly ground black pepper
  • Vegan Bechamel Sauce
  • 1 tsp coconut oil
  • 3 tbsp chickpea flour
  • 2 cups almond milk
  • 1/2 cup low sodium vegetable broth
  • ½ tsp nutmeg powder
  • Assembling
  • 1/2 package lasagna sheets
  • 2 organic eggs


  • Heat the oven at 180°C/356°F.
  • Heat 1 tsp olive oil in a large skillet, add the onions, carrot, celery and two garlic cloves, and cook for 7-10 minutes at low heat , stirring from time to time.
  • Add the mushrooms and nuts, stir to combine and cook until all the released liquid evaporates.
  • Add the white wine, stir to combine and cook for 3 more minutes.
  • Transfer into a food processor bowl, and pulse two or three times, until the mixture ressembles with minced meat.
  • Put the mixture back in the skillet, add tomato sauce and stir to combine. Cook for 5 minutes over low heat.
  • Heat the remaining olive oil in the skillet, add one garlic clove, fry it for 30 seconds, just to flavor the oil, then add the spinach and stir to combine.
  • Cook the spinach until all the liquid evaporates, season with salt and pepper and transfer in a bowl.
  • Heat the coconut oil in a sauce pan over low heat, add the chickpea flour and stir to combine.
  • Add the almond milk and vegetable broth, bring to boil and simmer on low heat whisking continuosly until the mixture thickens. Adjust the texture with almond milk. Season with nutmeg.
  • Grease a baking pan with olive oil, and add layers of lasagna sheets, topped with mushroom ragu, and bechamel sauce.
  • Repeat with the rest of the composition, and top with a layer of lasagna sheets and cooked spinach.
  • Beat the eggs, season with salt and pepper and pour on top of the dish.
  • Cook for 20 minutes.Serve immediately.