Vegan White Lasagna
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Nora Cooks · by Nora★ 4.9 (15)

Vegan White Lasagna

NUTRITION · PER SERVING95M COOK
CAL 18%·PRO 38%
CARBS 44G51% OF CAL
7G FIBER34G OTHER4G TOTAL SUGAR
FAT 13G33% OF CAL
2G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Vegan white lasagna layers a creamy cashew-and-white-bean alfredo with spinach and mushroom filling between noodles. It's rich, satisfying, and completely dairy-free.

mainitalianpastacasseroletofubeansveganvegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 1 cup raw cashews
  • 1 tablespoon olive oil
  • 1/2 medium yellow onion (chopped)
  • 6 large cloves garlic (minced)
  • 15- ounce can cannellini beans (drained and rinsed)
  • 2 tablespoons nutritional yeast
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1 cup water
  • 16 ounces frozen spinach (thawed and drained)
  • 8 ounces cremini mushrooms (sliced or chopped)
  • 4 large cloves garlic (minced)
  • 1 tablespoon Italian seasoning
  • 1 cup raw cashews (or raw slivered almonds, or 1 more tofu block)
  • 14.5 ounces firm tofu (drained (no need to press))
  • 2 tablespoons lemon juice
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt (or to taste)
  • 1 box lasagna noodles (about 12 large noodles)
  • 8 ounces vegan mozzarella shredded cheese (optional)
  • 1/2 cup vegan parmesan cheese (optional)
  • fresh chopped parsley (for serving)
PREP
45M
SODIUM
484MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.