Vegan White Lasagna

5 from 74 votes

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!

Prep Time15

Cook Time1

Total Time1 15

Course: Main Course

Cuisine: American

Servings: servings

Calories: 4147kcal

Author: Toni

Equipment

Ingredients

Alfredo Sauce:

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)

Filling:

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

Tofu Ricotta:

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

Instructions

For the Alfredo Sauce:

Add the cashews and veggie broth to a blender. Blend for one minute, sprinkle the black pepper and crushed red pepper (if using) and mix.
In a small saucepan, heat the alredo sauce and whisk in the cornstarch. Stir for about 5 minutes until it thickens and then set aside.

For the Tofu Ricotta:

Add all of the ingredients to a food processor and process until smooth. Taste and adjust any of the seasoning or salt levels. Set aside

To assemble the lasagna:

Oil the bottom and sides of a deep 9x13-inch baking dish.
Add 1 cup of water to the baking dish and place one even layer of the raw lasagna pasta.
Top with one layer of ricotta (it will be divided to 3 layers in total). Evenly top with one of the 10-ounce bags of spinach and sprinkle half of the bag of peas.
Evenly pour 1 cup of alfredo sauce over and add another even layer of lasagna pasta.
Top with a layer of ricotta, the other 10-ounce bag of spinach and the remaining of peas.
Pour 1 cup of vegan alfredo sauce and top with another layer of lasagna pasta.
Add all of the remaining tofu ricotta and spread it evenly. Pour all of the remaining alfredo sauce and sprinkle nutritional yeast on top.
Tightly cover the baking dish with aluminum foil. Set aside for the pasta to rehydrate while the oven preheats.
Preheat the oven to 350 degrees F.
Bake the lasagna for 45 minutes. Carefully uncover and make sure it is not dry and burning. If it gets dry, add a few splashes of water around the edges of the lasagna.
Bake uncovered for 10 to 15 minutes for the top to lightly brown.

Notes

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.

Nutrition