Vegan White Lasagna

Name: Vegan White Lasagna
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 1 cup of raw cashews; 2 ½ cups of veggie broth; 1 teaspoon of cornstarch; Black pepper, (to taste); ¼ teaspoon of crushed red pepper flakes ((optional)); 2 tablespoons of olive oil; 1 cup of water; 1 pound of no-boil lasagna noodles; 2 (10-ounce) bags of frozen spinach, (thawed and drained of excess liquid ); 1 (10-ounce) bag of frozen peas, (thawed); ¼ cup of nutritional yeast, (for topping); ½ cup cashews; 3 tablespoons of olive oil; ¼ cup of water; 6 garlic cloves, (whole); 1 (16-ounce) pack of extra-firm tofu; Juice of ½ lemon, (plus more to taste); 1 tablespoon of Italian seasoning; ¼ teaspoon red pepper flakes, (plus more to taste ); 1 cup of fresh basil; 1 teaspoon of salt, (plus more to taste); 1 teaspoon of black pepper, (plus more to taste)

Layers of tender lasagna noodles, vegan ricotta, creamy alfredo sauce, spinach, and peas come together for a super dreamy, creamy, crowd-pleasing vegan white lasagna (aka vegetable lasagna alfredo) the whole family will love!

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Creamy Vegan White Lasagna with Ricotta, Spinach & Peas
The Ingredients and Substitutes
The Add-ins and Variations:
How to Make Vegan White Lasagna
FAQs
Pro Recipe Notes and Tips
What To Serve With Vegan White Lasagna?
Storage Instructions
Vegan White Lasagna

Creamy Vegan White Lasagna with Ricotta, Spinach & Peas

With spring just around the corner, my regular comfort foods are getting a seasonal makeover. Super hearty stews (like this mixed bean and vegetable stew) are being swapped for lighter soups like easy vegan mushroom miso soup, and my regular red sauce lasagna is stepping aside for this lighter, creamy vegan white lasagna recipe.

If you’ve always loved the creamy white sauce in regular lasagna, then get ready to fall in love with this white sauce heavy vegetable alfredo lasagna (also called lasagna primavera). When combined with a herby ricotta layer and spinach and peas, this white veggie lasagna is super luscious, creamy, and satisfying, yet somehow still ‘fresh’ and light enough for Spring/Summer.

Best of all, using a combination of no-boil lasagna sheets, frozen vegetables, and a food processor, you can get it in the oven FAST and with minimal effort (and less clean-up). Plus, it’s really easy to adapt it with all your favorite fresh, seasonal, and local veggies. Family and guests will clamor for seconds!

The Ingredients and Substitutes

ingredients for Vegan White Lasagna measured out on a white surface

Other vegan white sauce/ bechamel sauce would work also well to make this vegetable lasagna with white sauce – whether with dairy alternatives, cauliflower, or store-bought.

The Add-ins and Variations:

Vegan cheese: For more 'cheesy' flavor, sprinkle over vegan melty cheese (like cheddar or mozzarella).
White miso paste: A small amount adds umami depth to the sauce or ricotta.
Green vegetables: Make a delightful spring vegetable lasagna or simply boost your greens with vegetables like asparagus, zucchini, broccoli, etc.
Other vegetables: Chunks of sweeter veg like butternut squash, sweet potato, or pumpkin work well in a lasagna with spinach and ricotta. You could also add sauteed mushrooms, artichoke, bell pepper, sweetcorn, sun-dried tomatoes, etc.
Pesto: Swirl some green pesto into the top vegan alfredo sauce layer.

How to Make Vegan White Lasagna

process shto showing ingredients added to blender

process shot of ingredients being whisked in pan

Step 1: Add the cashews and vegetable broth to a blender or food processor and blend until smooth and creamy (about 1 minute). Then add the black pepper and red pepper flakes (if using) and pulse to distribute them.

Step 2: Transfer the sauce to a saucepan and whisk in the cornstarch, stirring it constantly over medium-high heat until it thickens (4-5 minutes). Set it aside to cool.

post process shot of food being processed in food processor

process shot showing lasagna noodles in baking dish

Step 3: Add all the ingredients to a food processor and process until smooth. Taste the mixture and adjust any of the seasonings – then set aside.

Step 4: Lightly oil a deep 9x13-inch baking dish. Then, add a cup of water and a layer of lasagna pasta sheets.

process shot showing vegan alfredo sauce being added to dish

process shot showing tofu ricotta being added to dish

Step 5: Top that with ⅓ of the tofu ricotta mixture, half the spinach (one 10oz bag), and half the peas. Then, pour over a cup of the white sauce.

Step 6: Repeat the layers (pasta sheets, ricotta, leftover spinach & peas, 1 cup alfredo sauce).

process shot showing nutritional yeast being added to lasagna

Step 7: Add one more row of lasagna pasta sheets, top that with the remaining tofu ricotta and alfredo sauce, and sprinkle the nutritional yeast over the top.

Step 8: Tightly cover the dish with foil, then set it aside while you preheat the oven to 350F/177C. Transfer the white vegan lasagna to the oven and bake for 45 minutes, then uncover and bake for a further 10-15 minutes, until lightly brown on top. Finally, remove the vegan white lasagna from the oven and allow it to cool for 10-15 minutes, then slice, serve, and enjoy!

After uncovering, make sure it doesn’t look dry or overly brown. If it is a little dry, add a few splashes of water around the edges of the lasagna.

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FAQs

Do I have to soak the cashews?

You don’t need to soak the cashew nuts if you have a high-speed blender, though soaking will make the flavor more neutral for a better vegan white sauce lasagna, too.

To soak the nuts, leave them covered in at least two inches of water overnight (at least 6 hours) or boil them for about 20 minutes, then rinse under cold water.

Can I make this a gluten-free vegetable white sauce lasagna?

Yes, just use gluten-free lasagna sheets – otherwise, this vegan/ vegetarian lasagna with white sauce is already gluten-free.

Can I make it ahead?

There are several ways to ‘meal prep’ vegetable white sauce lasagna. You can prepare the alfredo sauce and tofu ricotta OR assemble the unbaked lasagna to store, wrapped in plastic wrap, for 2-3 days in the fridge.

When you want to continue with the recipe, bring everything to room temperature for about 30 minutes, and then continue.

Pro Recipe Notes and Tips

Check your lasagna sheets: This recipe uses no-boil lasagna sheets, which don’t require pre-cooking. If you only have regular ones, cook them first.
Squeeze the spinach: Remove excess liquid to avoid soupy lasagna.
Cover while baking: This ensures the top layers won’t dry out and traps in steam to cook the pasta. Then uncover in the last 10-15 mins for the delicious crispy edges.
Leave it to rest: Just 10-15 minutes allows the filling to slightly cool/thicken for easier slicing.
Experiment with add-ins: There are plenty of seasonal veg to experiment with for a delicious vegan alfredo lasagna every time.

completed Vegan White Lasagna in baking dish

What To Serve With Vegan White Lasagna?

Enjoy this creamy and indulgent yet light vegetable lasagna alfredo alone or with:

A slice or two of easy air fryer galir bread
Vegan bruschetta or crostini (with tomato)
A leafy green salad or other simple salad like tomato cucumber salad or easy vegan Greek salad or easy Mediterranean white bean salad
A dollop of fresh ‘slaw'
Roasted or steamed veggies like broccoli, asparagus, carrots, potatoes, etc.

Storage Instructions

Store: Allow the vegetable alfredo lasagna to cool, then store the leftovers in an airtight container for 4-5 days in the refrigerator.

Freeze: Freeze the lasagna in portions in freezer-safe containers for up to 3 months (before or after baking). Thaw in the fridge overnight before reheating.

Reheat: Microwave portions of lasagna (2-3 minutes) or bake larger amounts at 350F/180C (20-30 minutes). Cover with foil to prevent them from drying.