Sorry, you need to enable JavaScript to visit this website.
Image recipe

Vegan Creamy Spinach Lasagne

  • 46m
  • Intermediate
  • Portions: 6
  • 18 Ingredients

Try our twist on an old favourite – it's easier than you think and will get you loads of brownie points with your meat free mates! You can swap the mushrooms for aubergines or any other veg you like – peppers or courgettes also work great.

Nutrition Facts

Per serving
See All Nutrition Facts
  • Energy
    483 kcal
  • Protein
    15 g
  • Carbohydrate
    52 g
  • Fat
    24 g
  • Energy
  • Protein
  • Sodium
  • Carbohydrate
  • of which: sugars
  • Fat
  • of which: saturates


Portions: 6
  • 50g vegan butter alternative
  • 50g plain flour
  • 500ml Wunda Unsweetened
  • 3 tbsp nutritional yeast
  • 2 tsp white miso
  • 2 tsp apple cider vinegar
  • 1 fresh bay leaf
  • 200g mushrooms, cleaned and finely chopped
  • 1 tbsp vegetable oil
  • 1 onion, diced
  • 2 cloves garlic, grated, crushed or finely chopped
  • pinch grated nutmeg
  • 600g spinach, washed and shredded
  • 30g pine nuts
  • pinch of salt
  • pinch of pepper
  • 175g Vegan Cream Cheese Alternative
  • 300g lasagne sheets



Heat oven to 200˚C, (180˚C for a fan oven), gas mark 5.


Melt the vegan butter in a saucepan on the hob over a medium heat. Add the flour and stir to combine. Let the mix cook for 2 to 3 minutes until the mixture starts to look a little thicker.


Add about 50ml of the Wunda to the saucepan and stir in until completely combined. Continue to add the Wunda a bit at a time, mixing in completely before adding the next bit.


Once all the Wunda is mixed in, stir in the nutritional yeast, white miso, apple cider vinegar and fresh bay leaf. Cook the sauce for another 3 minutes, stirring occasionally to stop it catching. Set aside until it’s time to assemble the lasagne.


In a large pan add half the oil and all the mushrooms and fry over a medium-low heat for about 5 minutes, stirring occasionally, until all the mushrooms’ moisture has evaporated. Transfer the cooked mushrooms to a plate. Add the remaining oil, onion and garlic and cook until the onion has softened. Add the spinach, vegan cream cheese, pine nuts and nutmeg and season to taste. Cook until the spinach has softened down – this takes about 3 minutes.


Remove the bay leaf from the white sauce. In a large wide dish, layer the lasagne sheets with the tomato sauce, spinach mix and two-thirds of the white sauce, finishing with a layer of lasagne sheets. Pour the remaining third of white sauce over the top of the final pasta layer. Cover the dish with tin foil and place in the oven for 30 minutes. Remove the tin foil and bake for a final 5 minutes.