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