If there’s one dish that can steal the show at a dinner table, it’s lasagna. But let me tell you, this Vegan White Lasagna with Mushrooms & Spinach is not just any lasagna—it’s a creamy, hearty, and savory masterpiece that proves plant-based meals can be every bit as indulgent and satisfying as their traditional counterparts.
I remember the first time I served this dish to my family. The layers of tender lasagna noodles, rich mushroom filling, and luxurious vegan mozzarella sauce won everyone over—even the most skeptical of plant-based eaters. Whether you’re preparing a cozy family dinner or wowing guests at a special occasion, this recipe is a guaranteed crowd-pleaser.
Why This Vegan Lasagna is Special
Unlike traditional red sauce lasagnas, this recipe features a creamy white mozzarella sauce made from cashews, giving it a luscious, dairy-free twist. The addition of earthy mushrooms and nutrient-packed spinach takes the flavor profile to the next level, creating a lasagna that’s not just delicious but also wholesome.
Ready to dive in? Let’s break it down step by step so you can recreate this deliciousness at home.
Prepping Your Ingredients: The Foundation of Flavor
Before we get to the layering and baking, let’s tackle the prep work. Trust me, taking the time to prepare everything in advance makes the process seamless and enjoyable.
1️⃣ Start by Preheating the Oven
Set your oven to 350°F (175°C) and position the rack in the middle. This ensures even baking for your lasagna layers.
2️⃣ Softening the Cashews
For that creamy, dreamy vegan mozzarella sauce, you’ll need to soften your cashews. Boil some water, remove it from heat, and soak the cashews for about 20 minutes. This step is essential for achieving a silky-smooth sauce.
3️⃣ Prepping the Spinach
Frozen spinach is a real time-saver here! Thaw it quickly under warm water in a mesh strainer, then squeeze out as much water as possible. If you prefer, you can microwave it for a few minutes instead. Dry spinach ensures your lasagna isn’t watery.
4️⃣ Creating the Ricotta Mixture
Vegan ricotta cheese is the perfect companion to spinach. If you’re using store-bought ricotta, simply mix it with the prepared spinach in a bowl. The result? A creamy, flavorful layer that complements the other components beautifully.
Cooking the Mushroom Mixture: A Burst of Umami
Mushrooms are the star of the show in this layer. Their rich, meaty texture and flavor bring depth to the dish, making it incredibly satisfying.
- Sauté the Aromatics: Heat a few tablespoons of water in a large skillet over medium heat. Add finely diced onion and minced garlic, letting them cook until they release their fragrant aroma (about 3 minutes). This forms the flavorful base of your mushroom mixture.
- Add the Veggies: Toss in diced celery and carrots, cooking until they soften slightly (about 4 minutes).
- Cook the Mushrooms: Finally, add the chopped mushrooms, Italian seasoning, salt, and pepper. Cook until the mushrooms release their juices and the mixture becomes nicely browned and fragrant. Pro tip: Don’t rush this step—letting the mushrooms brown adds a delicious depth of flavor.
Remove this mixture from the heat and set it aside. It’ll be one of the layers you’ll come back to when assembling your lasagna.
Blending the Vegan Mozzarella Sauce
This sauce is what makes this dish irresistibly creamy. Here’s how to whip it up:
- In a high-speed blender, combine your soaked cashews, almond milk, tapioca starch, nutritional yeast, lemon juice, salt, garlic powder, and any optional flavorings like liquid smoke or smoked paprika.
- Blend until the mixture is silky smooth. The tapioca starch is a game-changer—it gives the sauce that gooey, stretchy texture that mimics traditional mozzarella.
Assembling and Perfecting Your Vegan White Lasagna
Now that we’ve prepped all the delicious layers—mushroom mixture, ricotta-spinach blend, and that luscious vegan mozzarella sauce—it’s time to bring it all together. This part is where the magic happens as the ingredients transform into a beautiful, savory lasagna.
Layering Your Vegan Lasagna
The art of a perfect lasagna lies in its layers. Let’s walk through the assembly step by step to ensure every bite is packed with creamy, hearty goodness.
1️⃣ Start with a Sauce Base
Before layering the noodles, spread a thin layer of your vegan mozzarella sauce on the bottom of a 9×13-inch baking dish. This prevents the noodles from sticking and keeps the bottom layer moist.
2️⃣ Lay Down the Noodles
Add a layer of no-boil lasagna sheets. Depending on the size of your pan, you’ll need about 5-6 sheets to create an even base. Make sure they slightly overlap for full coverage.
3️⃣ Add the Mushroom Mixture
Spread 1/3 of the cooked mushroom mixture evenly over the noodles. The earthy flavors of the mushrooms will be the heart of each layer.
4️⃣ Spoon on the Ricotta-Spinach Blend
Take 1/3 of your ricotta-spinach mixture and dollop it over the mushrooms. Use the back of a spoon to spread it evenly. This layer adds a creamy, slightly tangy flavor that pairs beautifully with the mushrooms.
5️⃣ Drizzle the Mozzarella Sauce
Pour 1/3 of your vegan mozzarella sauce over the ricotta layer, making sure it’s evenly distributed. This sauce will melt and bind the layers together as it bakes.
6️⃣ Repeat the Layers
Repeat the process two more times: noodles, mushroom mixture, ricotta-spinach blend, and mozzarella sauce. By the third layer, your dish will be brimming with vibrant textures and flavors.
7️⃣ Finish with Sauce
For the final touch, spread the remaining mozzarella sauce generously on top. This ensures the top layer is extra creamy and golden once baked.
Baking Your Masterpiece
Now that your lasagna is assembled, it’s time to bake it to perfection. Here’s how to get that bubbly, golden finish:
1️⃣ Cover and Bake
Cover the dish tightly with aluminum foil to trap steam and keep the layers moist. Place the lasagna in the preheated oven at 350°F (175°C) and bake for 40 minutes.
2️⃣ Remove the Foil
After 40 minutes, carefully remove the foil to allow the top to brown slightly. Bake for an additional 20 minutes, or until the edges are bubbling and the top is lightly golden.
3️⃣ Let It Rest
This step is crucial for a neat, sliceable lasagna! Let the lasagna cool for at least 10 minutes before serving. Resting helps the layers set and makes it much easier to serve clean slices.
Garnish Like a Pro
Once your lasagna has cooled slightly, it’s time to add those finishing touches that take the presentation to the next level.
- Vegan Parmesan Cheese: Sprinkle a generous amount over the top for a savory, cheesy kick.
- Fresh Herbs: Add chopped parsley or basil for a burst of freshness and a pop of color.
Pro Tips for Perfect Results
- Prevent Soggy Layers: Squeeze out all the water from your spinach before mixing it with the ricotta. Excess moisture can make the lasagna watery.
- No-Boil Noodles Hack: No-boil lasagna sheets work best with sauces that are slightly thinner, as they absorb liquid while baking. If your mozzarella sauce feels too thick, add a splash of almond milk to thin it out.
- Even Layers: Take your time spreading each layer evenly. This ensures every bite has the perfect balance of flavors and textures.
Variations to Try
Feeling adventurous? Here are some variations to suit different tastes and preferences:
- Add Roasted Vegetables: Include thinly sliced zucchini or roasted red peppers for extra color and nutrition.
- Make It Gluten-Free: Use gluten-free lasagna noodles to cater to dietary needs.
- Spice It Up: Add a pinch of red pepper flakes to the mushroom mixture for a subtle kick.
FAQs and the Final Touches for Your Vegan White Lasagna
Congratulations! You’ve just baked a masterpiece that’s sure to become a favorite in your recipe collection. Before you dive in, let’s address some common questions about this vegan white lasagna to ensure your meal is as seamless and satisfying as possible. Plus, I’ll share tips for storing leftovers and serving suggestions to make the most of this delicious dish.
Frequently Asked Questions
1️⃣ Can I prepare this lasagna ahead of time?
Absolutely! You can assemble the lasagna up to a day in advance. Cover it tightly with plastic wrap or foil and store it in the fridge. When you’re ready to bake, let it sit at room temperature for 15-20 minutes before placing it in the oven.
2️⃣ Can I freeze this lasagna?
Yes! This lasagna freezes beautifully. You can freeze it either before or after baking. If freezing unbaked, assemble the lasagna in a freezer-safe dish, cover tightly, and freeze for up to 2 months. To bake from frozen, cover with foil and add 15-20 minutes to the baking time. If freezing baked lasagna, let it cool completely, then wrap individual portions for easy reheating.
3️⃣ What can I substitute for cashews in the mozzarella sauce?
If you’re allergic to nuts or want a nut-free option, silken tofu or sunflower seeds can work as substitutes. They’ll provide a creamy texture, though the flavor may vary slightly. Blend thoroughly to achieve a smooth consistency.
4️⃣ Can I use fresh spinach instead of frozen?
Of course! If using fresh spinach, you’ll need to cook it down first. Sauté it in a pan with a little water until wilted, then squeeze out the excess liquid before mixing it with the ricotta.
5️⃣ What’s the best way to reheat leftovers?
Reheat individual portions in the microwave for 1-2 minutes, or bake larger portions in the oven at 350°F (175°C) until warmed through. Cover with foil to prevent drying out.
6️⃣ Can I add protein to this recipe?
For a heartier lasagna, you can add cooked lentils, crumbled tofu, or plant-based ground meat to the mushroom mixture. It’s a great way to incorporate more protein while keeping the dish vegan.
7️⃣ What can I serve with this lasagna?
Pair this lasagna with a fresh green salad, garlic bread, or roasted vegetables for a complete meal. A glass of crisp white wine or sparkling water with lemon makes the perfect accompaniment.
Storing and Enjoying Leftovers
This lasagna tastes even better the next day as the flavors meld together! Here’s how to store it:
- In the Fridge: Store leftovers in an airtight container for up to 4 days.
- In the Freezer: Freeze individual portions for up to 2 months. Thaw overnight in the fridge before reheating.
Pro Tip: Freeze in portioned servings for quick, easy meals when you’re short on time!
Conclusion: Share the Love
There’s something magical about a dish that’s as nourishing as it is indulgent. This Vegan White Lasagna with Mushrooms & Spinach is more than just a recipe—it’s an invitation to gather, share, and savor the joys of plant-based cooking. Whether you’re a seasoned vegan or simply curious about meatless meals, this lasagna is sure to impress.
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Vegan White Lasagna with Mushrooms & Spinach
- Total Time: 1 hour 10 minutes
Description
This vegan white lasagna is creamy, hearty, and packed with savory mushrooms, nutrient-rich spinach, and a luxurious plant-based mozzarella sauce. It’s layered with tender lasagna noodles and finished with a vegan ricotta blend for a wholesome, indulgent meal. Perfect for family dinners or special occasions!
Ingredients
Mushroom Mixture:
- 1/2 medium onion, finely diced
- 3 cloves garlic, finely minced
- 1 rib celery, diced
- 1 medium carrot, diced
- 16 oz. crimini mushrooms, roughly chopped
- 1/2 tsp Italian seasoning
- Salt and pepper to taste
Vegan Mozzarella Cheese Sauce:
- 2 cups raw cashews, soaked overnight* (see notes)
- 2 cups unsweetened almond milk (or other non-dairy milk)
- 7 tbsp tapioca starch (also called tapioca flour)
- 1/4 cup nutritional yeast
- 2 tsp lemon juice (or apple cider vinegar)
- 1 tsp salt
- 1 tsp garlic powder
- Optional: 1 tsp liquid smoke
- Optional: 1 tsp smoked paprika
Additional Ingredients:
- 1 recipe vegan ricotta cheese (~16 oz.)
- 10 oz. frozen chopped spinach
- 1–2 boxes no-boil lasagna sheets (gluten-free or regular; ensure egg-free)
- Vegan parmesan cheese (for garnish)
- Fresh parsley or basil (for garnish)
Instructions
1️⃣ Preheat the Oven:
Preheat your oven to 350°F (175°C) and position the rack in the middle. Prepare a 9×13-inch baking dish.
2️⃣ Soften the Cashews:
Bring a small pot of water to a boil. Once boiling, remove from heat and add the cashews. Let soak for 20 minutes, then drain.
3️⃣ Thaw and Prep Spinach:
Thaw frozen spinach by running it under warm water in a mesh strainer, breaking apart icy chunks with your hands. Squeeze out excess water and set aside. Alternatively, microwave the spinach for 3 minutes, let cool for 5 minutes, and squeeze out the water.
4️⃣ Prepare Ricotta Mixture:
If not already prepared, make your vegan ricotta cheese. In a large bowl, combine it with the thawed spinach. Mix until well combined and set aside.
5️⃣ Cook the Mushroom Mixture:
Heat 2-3 tbsp water in a large skillet over medium heat. Add onions and garlic, cooking until fragrant (about 3 minutes). Add celery and carrots, cooking another 4 minutes until softened. Stir in the mushrooms, Italian seasoning, salt, and pepper, and cook until mushrooms are soft, browned, and juices are evaporated. Remove from heat.
6️⃣ Make Vegan Mozzarella Sauce:
In a high-speed blender, blend cashews, almond milk, tapioca starch, nutritional yeast, lemon juice, salt, garlic powder, and optional flavorings (liquid smoke or smoked paprika) until smooth.
7️⃣ Assemble the Lasagna:
Spread a few tablespoons of mozzarella sauce on the bottom of the baking dish.
Add a layer of lasagna sheets (about 6, depending on the size of your pan).
Layer 1/3 of the mushroom mixture, 1/3 of the remaining cheese sauce, and 1/3 of the ricotta-spinach mixture.
Repeat layers until all ingredients are used (about 3 layers), finishing with a final layer of cheese sauce on top.
8️⃣ Bake the Lasagna:
Cover the dish with aluminum foil and bake for 40 minutes. Remove the foil for the last 20 minutes to prevent over-browning and allow the top to set.
9️⃣ Cool and Serve:
Let the lasagna cool for at least 10 minutes before slicing. Cooling helps the layers set, making it easier to serve.
🔟 Garnish:
Top with vegan parmesan cheese and fresh parsley or basil. Serve warm and enjoy!
Notes
- Cashew Prep Shortcut: If you forget to soak the cashews overnight, soak them in boiling water for 15-20 minutes.
- For extra creaminess, you can add an additional 1/4 cup non-dairy milk to the mozzarella sauce.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to a month. Reheat in the oven or microwave before serving.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
Nutrition
- Serving Size: 8
