Vegan White Sauce Lasagna
This delicious vegan white sauce lasagna bursts with flavors and features layers of vegan cashew white sauce, zucchini, spinach and an easy white bean ricotta. Makes for a delicious comforting dinner that all your family will love! Soy-free, completely dairy-free and plant-based and can easily be made gluten-free too.
Servings: 8 servings
Calories: 430kcal
Equipment
- Food processor
Ingredients
- 2 batches of vegan white sauce see below
- 12 lasagna noodles do NOT use no-boil
- 3 medium size zucchini squashes thinly sliced
For the quick white bean ricotta
- 1 small sweet or yellow onion finely diced
- 3 cloves of garlic crushed
- 8 oz baby spinach
- 15 oz cannelini beans rinsed and well drained
- 1 tsp lemon juice
- 2 tbsp nutritional yeast
- ½ tsp dried oregano
- ½ tsp dried basil
- ½ tsp salt
Instructions
- Pre-heat the oven to 375º. Also, prepare the vegan white sauce (make DOUBLE BATCH) if not already done and slice the zucchinis.
- Cook the noodles al dente accordingly to packaging. Then, drain well.
- In a non-stick pan, cook the onion with a pinch of salt for about 5 minutes on medium-high heat until browned (with or without oil). Once cooked, add the garlic and spinach and keep cooking for 2-3 more minutes or until the leaves are wilted. Transfer to a medium bowl and set aside.
- To a food processor, add the white beans, nutritional yeast, lemon juice, basil, oregano and salt. Process until smooth, but try to keep some texture. Transfer to the bowl with the spinach and stir to combine.
- Build the lasagna: spread ½ cup of the vegan white sauce at the bottom of a lasagna dish. Place 3 lasagna noodles over and then top with half of the zucchini slices. Then, drizzle 1 cup of the white sauce over the zucchini and place 3 more lasagna noodles over. Then, scatter all the white bean spinach mixture over the noodles and spread evenly using a spatula. Add 3 more noodles and then the other half of the zucchini slices over. Drizzle 1 cup of the sauce over, then 3 more noodles, then top with the remaining of the sauce. Scatter any leftover zucchini slices over if you have some extra. Sprinkle some ground black pepper over if desired.
- Bake in the oven for 40 minutes at 375º uncovered, then broil on HI for about 5 minutes watching carefully so it does not burn. Let the lasagna rest for about 5-10 minutes before slicing. Enjoy!
Video
Notes
- Store any leftovers in an air-tight container in the fridge for up to 4-5 days. Reheat using the microwave. Can also be frozen.
- Cook your noodles al dente! They will keep cooking within the white sauce when baking in the oven.
- Don't hesitate to prepare the double batch cashew white sauce and the white bean-spinach mixture ahead (keep in the fridge until ready to layer the lasagna).
- Try layering using different vegetables such as roasted mushrooms, steamed green beans, green peas, wilted kale, red pepper, etc. When available, also use a mix of green and yellow squashes to add more color.
- Serve with a light green salad, some vegan almond parmesan cheese and a side of whole wheat rolls.
- Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.
Nutrition
Calories: 430kcal | Carbohydrates: 59g | Protein: 20g | Fat: 15g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 294mg | Potassium: 539mg | Fiber: 6g | Sugar: 5g | Vitamin A: 2808IU | Vitamin C: 24mg | Calcium: 94mg | Iron: 3mg