Vegan White Lasagna with Vegetables [+VIDEO]
A cheesy, creamy vegan lasagna that's packed with vegetables and layered with a homemade white sauce and almond ricotta cheese. The perfect meal for any occasion!
Servings 12 servings
Ingredients
- 1 package no boil lasagna sheets
- 1 package vegan parmesan cheese shreds
- 3 cups frozen mixed vegetables
- 3 cups frozen chopped spinach
- fresh parsley chopped for garnish (optional)
White Sauce
- 1 cup raw cashews (soaked or boiled until softened)
- 3 tsp garlic minced
- 1¼ cups unsweetened almond milk
- 1 tsp lemon juice
- 2 tbsp onion powder
- 4 tbsp nutritional yeast
- 1 tsp salt
- 2 tsp Italian seasoning
- black pepper to taste
Almond Ricotta Cheese
- 2 cup blanched slivered almonds
- 1 tbsp nutritional yeast
- 1 tsp salt
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp Italian seasoning
- 1 tsp dried rosemary
- 1 tsp dried oregano
- black pepper to taste
- 1 tbsp lemon juice
- ¾ cups water
Instructions
- Preheat oven to 375°
- In a high speed blender, combine all of the ingredients to create the white sauce and blend until completely smooth.1 cup raw cashews, 3 tsp garlic, 1¼ cups unsweetened almond milk, 1 tsp lemon juice, 2 tbsp onion powder, 4 tbsp nutritional yeast, 1 tsp salt, 2 tsp Italian seasoning, black pepper
- Pour the sauce out of the blender container and into a bowl. Set aside.
- Wash and dry the blender container, then add all of the ingredients to create the almond ricotta cheese.2 cup blanched slivered almonds, 1 tbsp nutritional yeast, 1 tsp salt, 2 tsp garlic powder, 1 tsp onion powder, 1 tbsp Italian seasoning, 1 tsp dried rosemary, 1 tsp dried oregano, black pepper, 1 tbsp lemon juice, ¾ cups water
- Blend until well combined into a thick paste that resembles traditional ricotta cheese.
- Remove contents from the blender, into a bowl and set aside.
- In a rectangular baking dish, spoon ~2 tbsp of the white sauce across the bottom and spread evenly to keep the pasta sheets from sticking.
- Add a layer of lasagna sheets over the white sauce, then continue layering with 1 cup mixed vegetables, 1 cup chopped spinach (season with salt and pepper to taste), white sauce, almond ricotta and vegan parmesan cheese.1 package no boil lasagna sheets, 1 package vegan parmesan cheese shreds, 3 cups frozen mixed vegetables, 3 cups frozen chopped spinach
- Repeat the layering process until all ingredients have been used allowing for 1 cup of each vegetable per layer.
- Cover the dish baking dish with foil and transfer to preheated oven to bake for 45 minutes to one hour.
- Once finished baking, remove from the oven and garnish with fresh parsley (optional) and grated vegan parmesan then let cool for 20 minutes to set. Enjoy!fresh parsley