Vegan White Lasagna Recipe
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Sweet Simple Vegan · by Jasmine @ Sweet Simple Vegan

Vegan White Lasagna Recipe

NUTRITION · PER SERVING60M COOK
CAL 16%·PRO 25%
CARBS 41G51% OF CAL
3G FIBER35G OTHER3G TOTAL SUGAR
FAT 13G37% OF CAL
4G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Vegan lasagna layered with sautéed mushrooms, cashew ricotta, and plant-based Béchamel sauce. A hearty and creamy Italian-inspired main without any animal products.

mainitalianpastagluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 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 teaspoon Italian seasoning
  • Salt and pepper, as desired
  • 2 cups raw cashews, soaked overnight* (see notes)
  • 2 cups unsweetened almond milk (or non-dairy milk of choice)
  • 7 tablespoons tapioca starch (also known as tapioca flour)
  • 1/4 cup nutritional yeast
  • 2 teaspoons lemon juice (or apple cider vinegar)
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • Optional: 1 teaspoon liquid smoke
  • Optional: 1 teaspoon smoked paprika
  • 1 recipe of our vegan ricotta cheese (about 16 oz.)
  • 10 oz. chopped frozen spinach
  • 1 to 2 boxes no boil lasagna sheets, gluten-free or regular (we used 18 sheets but it will depend on the size of your pan; just be sure there are no eggs)
  • Vegan parmesan cheese, for garnish
  • Fresh parsley or basil, for garnish
PREP
20M
SODIUM
370MG
ESTIMATE
COMPLETE

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