Vegan White Lasagna puts a twist on classic lasagna, swapping the marinara for a vegan alfredo sauce and layering a savory mushroom spinach ricotta filling between every noodle. It’s so creamy and delicious, you’ll never notice it’s 100% dairy-free!
Want more vegan lasagna recipes? Then you’ll have to try my Vegan Lasagna Rolls, this Butternut Squash Lasagna, and my Vegan Lasagna Soup!
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“It is a very rare recipe indeed that the whole family enjoys. I have a very picky two-year-old. Everyone loved this!!” – Anna
As your resident vegan comfort food expert, it’s my job to show you that lasagna is one of the most comforting recipes of all time. It’s exactly why my Vegan Lasagna recipe has over 400 5-star reviews!
My Vegan White Lasagna puts a creamier spin on the classic tomato-based comfort food but is just as amazing. I swapped the marinara sauce for homemade vegan alfredo sauce and the meaty filling for mushroom spinach ricotta. Every slice is cheesy, ooey gooey, and meant to be scooped up with a slice of vegan garlic bread!
Why you’ll love this white lasagna recipe
- A creamy twist – My alfredo lasagna is made with two white sauces—vegan alfredo and cashew tofu ricotta—to take the creaminess to the next level.
- Packed with plants – The cheesy filling has sautéed spinach and mushrooms, while the creamy vegan ricotta is made from cashews and tofu. I even used white beans in the alfredo sauce for extra richness and some sneaky plant protein.
- Kid-approved – If your kids aren’t into tomatoes but love any cheese-based dish, they’ll love my vegan ricotta lasagna. They won’t even notice it’s dairy-free!
How to make a vegan white lasagna
Find the complete recipe with measurements in the recipe card below.
Start by making the vegan alfredo sauce
Sauté the aromatics in a small pan over medium heat until translucent. Add them to a blender along with the soaked cashews, white beans, nutritional yeast, lemon juice, salt, and water. Blend until smooth.
Next, make the mushroom spinach ricotta
Sauté the onion and mushrooms in a large skillet until softened. Add the garlic and Italian seasoning and cook until fragrant. Finish by stirring in the spinach, then set aside.
Pulse the cashews in a food processor until crumbly. Add the tofu, lemon juice, garlic powder, and salt, then pulse until smooth. Stir in half of the mozzarella cheese at the end.
Stir the ricotta into the mushroom spinach mixture.
Assemble the lasagna
Spoon some of the alfredo onto the bottom of a casserole dish. Layer the lasagna noodles on top, then add half of the mushroom spinach filling. Drizzle 1/2 cup of the alfredo sauce over the filling.
Repeat these steps until you have a final layer of noodles and alfredo on top. Sprinkle the remaining mozzarella and parmesan over top.
Boil vs. no-boil lasagna noodles
You can make this lasagna with both or no-boil noodles. I like to boil the noodles, then lay them on a piece of parchment paper afterward to prevent them from sticking.
Bake the lasagna
Cover the dish with foil and bake the lasagna for 30 minutes. Remove the foil and bake for another 10 minutes or until the cheese is melted and gooey.
Let the lasagna cool for a few minutes before slicing and serving with fresh parsley on top. Enjoy!
Frequently asked questions
I like layering sliced Italian vegan sausages or leftover pieces of seitan “chicken” over the mushroom and spinach filling when I want an extra filling meal. The veggies in the filling are pretty flexible, too. You can swap the mushrooms or spinach with kale, broccoli, frozen peas, zucchini, artichoke hearts, sun-dried tomatoes, or anything else you like.
Yes, you can fully assemble the lasagna in the casserole dish, then keep it covered and in the fridge until you’re ready to bake. I wouldn’t let it sit for longer than 24 hours, though.
Another option is to make the alfredo and ricotta filling in advance, then store them in separate containers in the fridge. That way, all that’s left to do is assemble the lasagna and bake it when you’re ready.
Sure! Just use gluten-free lasagna noodles instead.
Raw slivered almonds work just as well as cashews in the vegan ricotta. If you need a nut-free alternative, replace the cashews with another brick of tofu.
Yes, it freezes quite well! Wait for it to cool after baking, then cover the dish with foil and freeze for up to 3 months.
To reheat, bake the lasagna (covered) in a 350ºF oven from frozen, adding an extra 5 to 10 minutes to the bake time. Remove the foil at the end and continue baking until the top gets melty and bubbly.
Vegan White Lasagna
Ingredients
Alfredo Sauce
- 1 cup raw cashews
- 1 tablespoon olive oil
- 1/2 medium yellow onion chopped
- 6 large cloves garlic minced
- 15- ounce can cannellini beans drained and rinsed
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1 cup water
Mushroom Spinach Ricotta Filling
- 16 ounces frozen spinach thawed and drained
- 1 tablespoon olive oil
- 1/2 medium yellow onion chopped
- 8 ounces cremini mushrooms sliced or chopped
- 4 large cloves garlic minced
- 1 tablespoon Italian seasoning
- 1 cup raw cashews or raw slivered almonds, or 1 more tofu block
- 14.5 ounces firm tofu drained (no need to press)
- 2 tablespoons lemon juice
- 1/2 teaspoon garlic powder
- 1 teaspoon salt or to taste
The Rest
- 1 box lasagna noodles about 12 large noodles
- 8 ounces vegan mozzarella shredded cheese optional
- 1/2 cup vegan parmesan cheese optional
- fresh chopped parsley for serving
Instructions
Make the Alfredo Sauce
- Bring 3 cups of water to a boil (I use my tea kettle). Pour the hot water over the cashews and let soak for 5 minutes.
- Meanwhile, heat the olive oil in a small pan over medium heat. Once hot, add the chopped onion and garlic and sauté for 5 minutes until fragrant and the onion is translucent. Remove from heat.
- Drain the cashews and discard the soaking water. Add them to a high powered blender along with the white beans, onions/garlic, nutritional yeast, lemon juice, salt and water. Blend until very smooth and set aside.
Prepare the Mushroom Spinach Ricotta Filling
- Thaw the spinach and squeeze out excess liquid. Set aside.
- Warm the olive oil over medium heat in a large sauté pan. Add the onion and mushrooms and sauté for 10-15 minutes, stirring frequently. Add the garlic and Italian seasoning and cook for 1 more minute, until fragrant. Stir in the spinach, then remove from the heat.
- Add the cashews to a food processor and process until fine and crumbly. Add the tofu in chunks, lemon juice, garlic powder and salt. Pulse until well-combined and smooth. Stir in half of the mozzarella cheese, if using.
- Stir the ricotta into the mushroom spinach mixture.
Assemble Lasagna
- Preheat the oven to 400 degrees F and lightly grease a 9×13 inch casserole dish.
- Cook the lasagna noodles according to package instructions. I like to lay the noodles on parchment paper after they are done cooking, so they don’t stick together. Alternatively, use no boil noodles.
- Spoon about 1/2 cup of the alfredo sauce on the bottom of the casserole dish. Layer with 4-5 lasagna noodles, 1/2 of the mushroom spinach filling and drizzle 1/2 cup of alfredo sauce on top. Arrange another layer of noodles on top, then the rest of the mushroom spinach filling and 1/2 cup of alfredo sauce. Finish with a final layer of noodles, then pour the remaining alfredo sauce on top and sprinkle with the rest of the mozzarella and parmesan, if using.
- Cover tightly with foil and bake in the oven for 30 minutes. Remove the foil and bake for 10 more minutes. Let it cool for at least 15 minutes before slicing and serving. Sprinkle with a little fresh parsley, if desired, and enjoy!
Notes
- For gluten free, use gluten free lasagna noodles.
Nora, Thank you for taking the time to post and share your recipes. I have been making many of your dishes over the years for my vegan daughter. These are truly tried and true recipes. One could never go wrong in making the dishes you have created. With that said… I have to comment on this recipe. Unfortunately, I did not have any tofu or extra cashews on hand to make the ricotta. Upsetting as that was, I had to make do with what I had. I made the white lasagna without the ricotta. Along with the noodles, I layered raw zucchini 1/8 in thick (sliced the long way with a mandoline) and added two splashes of Worcestershire sauce to the sautéed mushroom. The dish was so savory and delicious that not only did my daughter love it but her husband (carnivore) said…”This is really good!” He is not a fan of vegan cuisine, but he really enjoyed this dish. Can’t wait to make it again with the ricotta. 🙂
Hi Patrice. Thank you for reaching out to me with your support and love for my recipes! I am so glad that you and your daughter are enjoying them! Sounds like you are truly innovative and created a beautiful lasagna recipe using the ingredients you had! I appreciate you sharing your stellar review and recipe experience! Wishing you lots of happy cooking!
I really enjoyed having this lasagna alternative since I currently can’t eat tomato ingredients!