October 23, 2025

Vegan White Lasagna

why make this recipe

Vegan White Lasagna is a delicious and satisfying dish that’s perfect for anyone looking to enjoy a plant-based meal. This recipe brings together layers of flavorful ingredients, making it a great option for family dinners or gatherings. It’s creamy, cheesy without dairy, and packed with nutrients. Plus, it’s a comforting twist on a classic lasagna that everyone can enjoy!

how to make Vegan White Lasagna

Ingredients:

1 batch vegan ricotta (tap for the recipe) (see Notes)
⅓ cup finely chopped fresh parsley, optional (plus more for garnish)
12 sheets regular lasagne noodles (sub GF, whole-wheat, or no-boil if desired)
6 large cloves garlic, minced
1 tablespoon oil, optional (or ¼ cup vegetable broth)
½ of a large yellow or white onion, chopped (or 1 large shallot)
16 ounces baby bella or white button mushrooms, chopped
6 ounces baby spinach, chopped
2 cups plain, unsweetened soy milk (or another neutral tasting plant milk like cashew)
¾ cup raw cashews (see Notes; soak overnight if not using a high-speed blender)
¼ cup nutritional yeast
2 ½ tablespoons lemon juice
1 tablespoon white miso (or chickpea miso)
½ teaspoon sea salt
Pinch of nutmeg, optional
Black pepper
7 ounces shredded vegan mozzarella (I used Violife. See Subs above for oil-free ideas.)

Directions:

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 9×13 baking dish.
Cook lasagne noodles according to package directions. Feel free to cook 9 sheets instead of 12, using 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. Stir frequently and 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.
Carefully drain the cooked pasta. 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 the oven and add the mozzarella evenly on top. Carefully 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 okay to take a peek under the foil to ensure the cheese has melted. If needed, pop it back into the warm oven.
Uncover and let stand 15 minutes before slicing into 12 squares.

how to serve Vegan White Lasagna

To serve Vegan White Lasagna, cut it into squares and place on plates. You can garnish with more finely chopped parsley for a burst of color. Pair with a simple green salad or some garlic bread to complete the meal.

how to store Vegan White Lasagna

You can store any leftover Vegan White Lasagna in an airtight container in the fridge for up to 4 days. To reheat, simply place in the microwave or oven until warmed through.

tips to make Vegan White Lasagna

Make the vegan ricotta ahead of time to save on prep time.
If using a high-speed blender, soaking the cashews may not be necessary.
Feel free to add other vegetables like zucchini or bell peppers for more flavor and nutrition.

variation

You can switch up the types of mushrooms or add some sun-dried tomatoes for added flavor. For a spicier version, consider adding red pepper flakes to the sauce or layering in some sliced jalapeños.

FAQs

Can I use gluten-free lasagna noodles?
Yes! You can substitute regular lasagna noodles with gluten-free or whole-wheat varieties.

How can I make this recipe oil-free?
You can replace the oil with vegetable broth and skip the oil in the sautéing process.

Can I freeze Vegan White Lasagna?
Absolutely! You can freeze the lasagna before baking it. Just cover it well and it will keep for up to 2 months. When ready to bake, let it thaw overnight in the fridge and then bake as directed.