🍽️ Creamy Vegan White Lasagna (Family Favorite!)
🕒 Prep Time: 30 mins
🔥 Cook Time: 45 mins
🍴 Serves: 6–8
🧀 What is White Lasagna?
Unlike classic red-sauce lasagna, white lasagna (or lasagna bianca) uses a creamy béchamel-style sauce in place of marinara. In this vegan version, you’ll layer:
✅ Dairy-free white sauce
✅ Veggies
✅ Vegan ricotta
✅ Lasagna noodles
It’s indulgent, cozy, and surprisingly easy!
🌱 Ingredients
🥛 For the Vegan White Sauce (Béchamel)
¼ cup vegan butter or olive oil
¼ cup all-purpose flour
3 cups unsweetened plant milk (soy or oat recommended)
2 tbsp nutritional yeast
1 tsp garlic powder
½ tsp onion powder
½ tsp salt
Fresh cracked pepper, to taste
Optional: pinch of nutmeg (classic béchamel flavor)
🧀 For the Vegan Ricotta
1½ cups firm tofu (pressed)
2 tbsp lemon juice
1 tbsp olive oil
1–2 tbsp nutritional yeast
1 clove garlic (or ½ tsp garlic powder)
½ tsp salt
1 tbsp fresh basil or parsley (optional)
Blend or mash until creamy and ricotta-like.
🥦 Vegetables (Customizable)
2 tbsp olive oil
1 small onion, diced
3–4 garlic cloves, minced
2 cups mushrooms, sliced
2 cups fresh spinach or kale (chopped)
1 small zucchini, diced or sliced thin
Salt & pepper to taste
🍝 Other Components
9–12 lasagna noodles (regular or no-boil)
Vegan cheese for topping (optional but delish – mozzarella-style shreds work well)
Fresh herbs to garnish (parsley, basil)
👩🍳 Instructions
- Cook the Noodles
If using regular lasagna noodles, cook according to package directions. Drain and set aside on parchment or oiled surface to prevent sticking.
For no-boil noodles, make sure your sauce is generous and the bake time is long enough.
- Make the Vegan White Sauce
In a medium saucepan, melt vegan butter or heat oil over medium heat.
Whisk in flour to make a roux; stir constantly for 1–2 minutes.
Slowly pour in plant milk, whisking constantly to avoid lumps.
Stir in nutritional yeast, garlic/onion powder, salt, and pepper.
Simmer for 5–8 minutes until thick and creamy.
Adjust seasonings to taste. Set aside.
- Cook the Vegetables
In a large skillet, heat olive oil over medium heat.
Add onion and garlic; sauté until fragrant (2–3 mins).
Add mushrooms and zucchini; cook until soft (5–7 mins).
Stir in spinach or kale and cook until wilted.
Season with salt and pepper.
- Assemble the Lasagna
Preheat oven to 375°F (190°C).
In a 9×13″ baking dish:
Layer 1: Spread a few spoonfuls of white sauce on the bottom.
Layer 2: Add noodles.
Layer 3: Spread ⅓ of the vegan ricotta over noodles.
Layer 4: Add sautéed veggies.
Layer 5: Spoon white sauce over veggies.
🔁 Repeat layers (noodles → ricotta → veggies → sauce) until all ingredients are used. Finish with noodles + generous white sauce on top.
Optional: sprinkle vegan mozzarella-style cheese on top.
- Bake
Cover loosely with foil and bake for 25 minutes.
Remove foil and bake another 15–20 minutes, until bubbling and lightly golden.
Let rest for 10–15 minutes before slicing.
🥗 Serve With:
Garlic bread or focaccia
Side salad with balsamic vinaigrette
Roasted seasonal vegetables
✅ Tips for Success
Don’t skimp on sauce! You need moisture for no-boil noodles to cook properly.
Customize veggies based on season — broccoli, carrots, or butternut squash work great.
Add protein like lentils or vegan sausage for a heartier dish.
Make ahead: Assemble and refrigerate up to 1 day in advance, then bake.
❄️ Storage
Fridge: Up to 4 days in an airtight container.
Freezer: Freeze before or after baking. Reheat at 350°F covered until hot.
