Vegan White Lasagna

Serves: 6–8
Prep time: 30 minutes
Bake time: 40–45 minutes
Total time: ~1 hour 15 minutes

Ingredients

Lasagna & Vegetables

• 12 lasagna noodles (regular or no-boil)

• 2 tablespoons olive oil

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• 8 oz (225 g) mushrooms, sliced

• 2 cups fresh spinach (or kale), chopped

• Salt and black pepper, to taste

Creamy White Sauce

• 3 tablespoons olive oil or vegan butter

• 3 tablespoons all-purpose flour

• 2 1/2 cups unsweetened plant milk (soy or oat works best)

• 1/4 teaspoon nutmeg

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1/3 cup nutritional yeast

Vegan Ricotta Layer

• 14 oz (400 g) firm tofu, pressed

• 1/4 cup nutritional yeast

• 1 tablespoon lemon juice

• 1 tablespoon olive oil

• 1/2 teaspoon garlic powder

• 1/2 teaspoon salt

Cheese & Topping

• 1 1/2 cups shredded vegan mozzarella

• Optional: breadcrumbs or extra nutritional yeast for topping

Instructions

1. Cook the Noodles

1. Cook lasagna noodles according to package instructions.

2. Drain and lay flat on a towel to prevent sticking.

2. Prepare the Vegetables

1. Heat olive oil in a skillet over medium heat.

2. Sauté onion for 3–4 minutes until soft.

3. Add garlic and cook 30 seconds.

4. Add mushrooms and cook 5–7 minutes until browned.

5. Stir in spinach and cook until wilted.

6. Season with salt and pepper. Set aside.

3. Make the White Sauce

1. In a saucepan, melt olive oil or vegan butter over medium heat.

2. Whisk in flour and cook 1–2 minutes (don’t brown).

3. Slowly whisk in plant milk until smooth.

4. Cook, whisking, until thickened (about 5–7 minutes).

5. Stir in nutmeg, salt, pepper, and nutritional yeast.

6. Remove from heat.

4. Make the Vegan Ricotta

1. Crumble tofu into a food processor.

2. Add nutritional yeast, lemon juice, olive oil, garlic powder, and salt.

3. Pulse until creamy but slightly textured.

5. Assemble the Lasagna

1. Preheat oven to 375°F (190°C).

2. Spread a thin layer of white sauce on the bottom of a baking dish.

3. Layer:

   • Lasagna noodles

   • Ricotta mixture

   • Vegetables

   • White sauce

   • Vegan mozzarella

4. Repeat layers until ingredients are used.

5. Finish with white sauce and remaining mozzarella.

6. Sprinkle breadcrumbs or nutritional yeast on top if using.

6. Bake

1. Cover with foil and bake for 25 minutes.

2. Remove foil and bake 15–20 minutes until bubbly and lightly golden.

3. Let rest 10–15 minutes before slicing.

Serving Suggestions

• Serve with a crisp green salad.

• Add garlic bread or roasted vegetables on the side.

Tips & Variations

• Extra rich: Add 2 tablespoons vegan cream cheese to the white sauce.

• Protein boost: Add cooked lentils or white beans to the veggie layer.

• Gluten-free: Use GF noodles + GF flour.

• Herby: Add thyme, rosemary, or basil to the sauce.

• Spinach-artichoke vibe: Add chopped marinated artichokes.

Storage & Make-Ahead

• Keeps refrigerated up to 4 days.

• Freezes well (baked or unbaked) for up to 2 months.

• Reheat covered to keep it creamy.