Vegan White Lasagna
User Reviews
4.7
9 reviews
Excellent
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Prep Time
25 mins
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Cook Time
50 mins
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Total Time
1 hr 15 mins
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Servings
6 servings
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Calories
465 kcal
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Course
Main Course
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Cuisine
American
Vegan White Lasagna
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This creamy vegan white lasagna is rich, comforting, and perfect when you want something special. With ricotta, garlicky white sauce, and sautéed vegetables. Like most lasagna recipes, it's very customizable with different veggies and cheeses.
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Ingredients
- 1 batch Vegan ricotta see Notes
- ⅓ cup parsley plus more for garnish, finely chopped, fresh, optional
- 12 heets Lasagne noodles sub GF, whole-wheat, or no-boil if desired, regular
- 6 large garlic cloves, minced
- 1 tablespoon oil or ¼ cup vegetable broth, optional
- ½ of a large yellow onion or 1 large shallot, or white onion, chopped
- 16 ounces baby bella mushroom or white button mushrooms, chopped
- 6 ounces spinach baby, chopped
- 2 cups soy milk or another neutral tasting plant milk like cashew, plain, unsweetened
- ¾ cup cashew nuts see Notes; soak overnight if not using a high-speed blender, raw
- ¼ cup nutritional yeast
- 2 ½ tablespoons lemon juice
- 1 tablespoon white miso or chickpea miso
- ½ teaspoon salt sea salt
- pinch of nutmeg optional
- black pepper
- 7 ounces mozzarella cheese I used Violife. See Subs above for oil-free ideas, vegan, shredded
Instructions
- First, make the ricotta and stir in the parsley, if using. Set aside.
- Preheat the oven to 375 degrees F, and lightly oil a glass or ceramic 9x13 baking dish.
- Cook lasagne noodles according to package directions. Note: feel free to cook 9 sheets instead of 12, and use 3 sheets per layer instead of 4. Begin step 4 while the pasta water is heating.
- Preheat a large saute pan over low heat. Add the oil or broth and the garlic. Stirring frequently cook for 2 minutes. Transfer to a blender.
- Increase heat for the saute pan to medium. Cook the onion and mushrooms for 8 to 10 minutes or until dry. Season with a pinch of salt and pepper. Add the spinach and cook for 1 minute or until wilted.
- When the pasta is done, carefully drain. Lightly spray a plate or baking sheet with oil to prevent sticking. Use tongs to pick up each pasta sheet, and lay them out flat on the plate. Set aside.
- To the blender with the sauteed garlic, add the remaining sauce ingredients: milk, cashews, nutritional yeast, lemon, miso, salt, nutmeg, and black pepper. Blend on high speed until completely smooth. Taste and adjust the seasonings as desired.
- Assemble the lasagna: arrange 4 (or 3) sheets of pasta in the bottom of the dish. Spread half of the ricotta on top, followed by half of the mushroom mixture. Spread 1 ¼ cups of the white sauce on top.
- Repeat the layers: pasta, the remaining ricotta, the remaining veggies, and 1 to 1 ¼ cups sauce (you should still have about 1 cup left for the top). Place a final layer of pasta on top, and completely cover it with the remaining sauce. Add black pepper (or crushed red pepper flakes), if desired.
- Bake uncovered for 15 minutes. Remove from oven and add the mozzarella evenly on top. Carefully (it's hot!) cover the entire dish with foil, as tightly as possible. This traps moisture and melts the cheese. Bake for another 25 minutes. Remove from the oven and let stand for 5 minutes. It's fine to take a peek under the foil and make sure the cheese has melted. Pop it back into the warm oven if needed.
- Uncover and let stand 15 minutes before slicing into 12 squares.
Notes
- Options and Substitutions
- Store leftover lasagna in the refrigerator for up to 5 days. Reheat individual servings in the microwave. Or freeze for up to 1 month.
- Nutrition was calculated as recipe is written (not with the lighter options). It represents one serving, or 2 squares.
- ricotta: if you're not a fan of tofu, try this easy almond ricotta.
- cashews: can be replaced with ½ cup raw sunflower seeds. Or for a lighter sauce, use 2 ½ cups fresh cauliflower florets. For both of these options reduce the milk to 1 ¾ cups.
- mushrooms: or use crumbled vegan Italian sausage or beefy crumbles. Saute for a few minutes with the onion to heat through.
Nutrition Information
Show Details
Calories
465kcal
(23%)
Carbohydrates
48g
(16%)
Protein
24g
(48%)
Fat
21g
(32%)
Cholesterol
0mg
(0%)
Fiber
6g
(24%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 465 kcal
% Daily Value*
| Calories | 465kcal | 23% |
| Carbohydrates | 48g | 16% |
| Protein | 24g | 48% |
| Fat | 21g | 32% |
| Cholesterol | 0mg | 0% |
| Fiber | 6g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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