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Slice of vegan white lasagna with layers of creamy plant-based ingredients

Vegan White Lasagna

A creamy and cheesy plant-based twist on classic lasagna, perfect for family dinners and gatherings.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 12 squares
Course: Dinner, Main Course
Cuisine: Italian, Vegan
Calories: 290
Ingredients Method Notes

Ingredients
  

For the sauce
  • 2 cups plain, unsweetened soy milk or another neutral tasting plant milk like cashew
  • ¾ cup raw cashews soak overnight if not using a high-speed blender
  • ¼ cup nutritional yeast
  • 2.5 tablespoons lemon juice
  • 1 tablespoon white miso or chickpea miso
  • ½ teaspoon sea salt
  • Pinch of nutmeg optional
  • Black pepper to taste
For the lasagna
  • 1 batch vegan ricotta 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 large yellow or white onion, chopped or 1 large shallot
  • 16 ounces baby bella or white button mushrooms, chopped
  • 6 ounces baby spinach, chopped
  • 7 ounces shredded vegan mozzarella use Violife or another brand

Method
 

Preparation
  1. Make the ricotta and stir in the parsley, if using. Set aside.
  2. Preheat the oven to 375 degrees F and lightly oil a glass or ceramic 9×13 baking dish.
  3. Cook lasagne noodles according to package directions. Feel free to cook 9 sheets instead of 12, using 3 sheets per layer instead of 4.
    Cook lasagne noodles according to package directions. Feel free to cook 9 sheets instead of 12, using 3 sheets per layer instead of 4.
Cooking
  1. Preheat a large sauté pan over low heat. Add the oil or broth and the garlic. Stir frequently and cook for 2 minutes. Transfer to a blender.
  2. Increase heat for the sauté 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.
  3. 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.
  4. To the blender with the sautéed 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.
Assembly
  1. 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.
  2. Repeat the layers: pasta, the remaining ricotta, the remaining veggies, and 1 to 1 ¼ cups sauce. 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.
    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.
  3. 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.
  4. Remove from the oven and let stand for 5 minutes. Uncover and let stand 15 minutes before slicing into 12 squares.

Notes

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.