Vegan White Lasagna
Get ready for your new favorite comfort food! This vegan white lasagna with mushrooms and spinach is creamy, flavorful and ultra-satisfying. Ready in under an hour!
Ingredients
- 1 tbsp olive oil
- 4 cloves garlic minced
- 1 large onion chopped
- 4 cups button mushrooms
- 2 cups pumpkin finely chopped
- ½ tsp thyme
- 4 cups baby spinach roughly chopped
- 2 tbsp soy milk
- Salt & pepper to taste
- 1 package no-boil lasagna sheets
- Vegan parmesan cheese or shreds optional
White Sauce
- 1 ½ cups cashews soaked and drained
- 1 cup water
- 2 tsp white vinegar
- ¼ cup dry white wine
- 5 tbsp nutritional yeast
- 1 tsp salt
- ¼ tsp pepper
Instructions
- Place a large skillet over medium-high heat and sauté garlic and onion in olive oil until translucent.
- Add pumpkin, thyme and mushrooms and cook until they have released most of their liquid, stirring frequently.
- Now, stir in the baby spinach and soy milk. Season with salt and pepper to taste, then remove from heat.
- Preheat the oven to 350 °F (180 °C) and prepare a casserole dish.
- Make the white sauce by adding all ingredients to a blender. Blend until smooth, adjust to taste preferences, then set aside.
- Layer the lasagna by alternating between the veggies, white sauce and lasagna sheets. Finish with a layer of white sauce, then sprinkle with additional vegan cheese shreds or mozzarella if wanted.
- Cover the dish with a lid or foil and place it on the middle rack in the oven for 40 minutes.
- You can remove the lid for the last 10 minutes to let the top brown!
- Remove the lasagna from the oven and allow it to cool for a few minutes before serving.
Notes
- Add other veggies like carrots, broccoli, bell pepper, leeks or celery to the filling! We like to stir in some vegan ricotta sometimes, too.
- Replace some cashews in the white sauce with cannellini beans to bump up the protein content.
- Spice up your lasagna by adding liquid smoke, garlic powder, basil, parsley or other spices to the filling.
Nutrition
Calories: 216kcal