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Creamy 3-Cheese Spinach and Mushroom Lasagna [Vegan]

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This simple (but very delicious) vegan lasagna recipe involves nothing more complex than a pan, a dish, an oven, and a blender. Spinach is sautéed, combined with mushrooms and cream cheese, and then laid down on a dish for the base. From there, the lasagna alternates between tender layers of pasta and velvety cheese sauce, and eventually is topped with sliced tomatoes and a sprinkling of grated "cheese."

Creamy 3-Cheese Spinach and Mushroom Lasagna [Vegan]





Cook Time



  • 1 1/2 cups baby spinach
  • 3 3/4 cups mushrooms, sliced
  • 1/2 cup vegan cream cheese (omit garlic and rosemary)
  • 1/2 of a 14-ounce package of firm silken tofu
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon chili flakes
  • 1 tablespoon nutritional yeast
  • 2 garlic cloves
  • 1/2 teaspoon tahini
  • 1 teaspoon Dijon mustard
  • 1/4 cup unsweetened almond milk
  • Dried lasagna sheets
  • 1 large tomato, sliced
  • Vegan cashew cheese


  1. Grease or mist a large dish with oil. Preheat the oven to 355°F.
  2. Discard any large spinach stalks. Put a large sauté pan over a low-medium heat and add a little water (enough to cover the bottom should do it). Wilt the spinach in batches by adding it to the pan, covering the pan with a lid and leaving it for a minute or two. Remove to a sieve or colander and leave to drain while you cook the remaining spinach.
  3. Once all the spinach is cooked, transfer it to a large bowl. Stir in cream cheese, mushrooms, and spices. Set to one side.
  4. Now, make the cheese sauce. Add the tofu, milk, nutritional yeast, tahini, and mustard to a food processor or blender and blend until smooth. Depending on the water content of your tofu, you might need to add a little water. Add a tablespoon at a time, if needed until a thick sauce is formed.
  5. Now, assemble the lasagna. Pour a little of the cheese sauce over bottom of your greased dish. Now add half of the spinach and mushroom mix.
  6. Top this with dried lasagna sheets, then pour over more cheese sauce.
  7. Add the remaining spinach mixture.
  8. Top this with more lasagna sheets and pour over the remaining cheese sauce. Top with sliced tomato and sprinkle with grated cheese.
  9. Place in the center of the oven and bake for 35-40 minutes, until the top is golden. Remove from the oven and let it rest for 10 minutes before serving.





I'm Luci! I'm a vegan foodie from the UK. I love both getting creative, and keeping things simple, in the kitchen. From recipes for nourishing, healthy dinners, to not so healthy vegan baking adventures I like to make it all!



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3 comments on “Creamy 3-Cheese Spinach and Mushroom Lasagna [Vegan]”

Click to add comment
Lauren Choplin
9 Months Ago

Chris Elizabeth

Taylor Adkins
9 Months Ago

Allison Hatch

David N Dawn Olson
9 Months Ago

Kristina Olson

Ana Maria Gabriel
1 Years Ago

Looks good!

Fred Up
1 Years Ago


Lisa Marie Capel
1 Years Ago

Andrew J. Sherman added to the list.

Andrew J. Sherman
08 Nov 2016

I was just going to tag you in this hahahaha

Lisa Marie Capel
08 Nov 2016

Andrew J. Sherman Hahahaha. What?!? ???

Andrew J. Sherman
08 Nov 2016

Lmao I saw this thing and was about to say we should make this haha but ya beat me

Lisa Marie Capel
08 Nov 2016

Andrew J. Sherman Hahahah. Yay! Glad you like it!

Andrew J. Sherman
08 Nov 2016

Hahaa I'd give it a try ! Sounds like my taste buds would enjoy it

Lisa Marie Capel
08 Nov 2016

Andrew J. Sherman your optimism is appreciated!

Susan Mitchell
1 Years Ago

Oooowwww yummy must try it xx

Jon Rosario
1 Years Ago

Dustin Tyler Moore

Christopher Koshy
1 Years Ago

McKenna Ballard

Argiri Kotsomitis
1 Years Ago

Kristina Kotsomitis Charlie Joy Beaty

Charlie Joy Beaty
08 Nov 2016


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