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Vegan White Lasagna with Mushrooms & Spinach

  • Author: Chef Mia

Description

Thisvegan white lasagnais creamy, hearty, and packed with savory mushrooms, nutrient-rich spinach, and a luxurious plant-based mozzarella sauce. It’s layered with tender lasagna noodles and finished with a vegan ricotta blend for a wholesome, indulgent meal. Perfect for family dinners or special occasions!

Ingredients

Scale
  • 1/2medium onion, finely diced3cloves garlic, finely minced1rib celery, diced1medium carrot, diced16 oz. crimini mushrooms, roughly chopped1/2 tspItalian seasoningSalt and pepper to taste
  • 3cloves garlic, finely minced1rib celery, diced1medium carrot, diced16 oz. crimini mushrooms, roughly chopped1/2 tspItalian seasoningSalt and pepper to taste
  • 1rib celery, diced1medium carrot, diced16 oz. crimini mushrooms, roughly chopped1/2 tspItalian seasoningSalt and pepper to taste
  • 1medium carrot, diced16 oz. crimini mushrooms, roughly chopped1/2 tspItalian seasoningSalt and pepper to taste
  • 16 oz. crimini mushrooms, roughly chopped1/2 tspItalian seasoningSalt and pepper to taste
  • 1/2 tspItalian seasoningSalt and pepper to taste
  • Salt and pepper to taste
  • 2 cupsraw cashews, soaked overnight* (see notes)2 cupsunsweetened almond milk (or other non-dairy milk)7 tbsptapioca starch (also called tapioca flour)1/4 cupnutritional yeast2 tsplemon juice (or apple cider vinegar)1 tspsalt1 tspgarlic powderOptional:1 tsp liquid smokeOptional:1 tsp smoked paprika
  • 2 cupsunsweetened almond milk (or other non-dairy milk)7 tbsptapioca starch (also called tapioca flour)1/4 cupnutritional yeast2 tsplemon juice (or apple cider vinegar)1 tspsalt1 tspgarlic powderOptional:1 tsp liquid smokeOptional:1 tsp smoked paprika
  • 7 tbsptapioca starch (also called tapioca flour)1/4 cupnutritional yeast2 tsplemon juice (or apple cider vinegar)1 tspsalt1 tspgarlic powderOptional:1 tsp liquid smokeOptional:1 tsp smoked paprika
  • 1/4 cupnutritional yeast2 tsplemon juice (or apple cider vinegar)1 tspsalt1 tspgarlic powderOptional:1 tsp liquid smokeOptional:1 tsp smoked paprika
  • 2 tsplemon juice (or apple cider vinegar)1 tspsalt1 tspgarlic powderOptional:1 tsp liquid smokeOptional:1 tsp smoked paprika
  • 1 tspsalt1 tspgarlic powderOptional:1 tsp liquid smokeOptional:1 tsp smoked paprika
  • 1 tspgarlic powderOptional:1 tsp liquid smokeOptional:1 tsp smoked paprika
  • Optional:1 tsp liquid smokeOptional:1 tsp smoked paprika
  • Optional:1 tsp smoked paprika
  • 1recipe vegan ricotta cheese (~16 oz.)10 oz. frozen chopped spinach1–2boxes no-boil lasagna sheets (gluten-free or regular; ensure egg-free)Vegan parmesan cheese (for garnish)Fresh parsley or basil (for garnish)
  • 10 oz. frozen chopped spinach1–2boxes no-boil lasagna sheets (gluten-free or regular; ensure egg-free)Vegan parmesan cheese (for garnish)Fresh parsley or basil (for garnish)
  • 1–2boxes no-boil lasagna sheets (gluten-free or regular; ensure egg-free)Vegan parmesan cheese (for garnish)Fresh parsley or basil (for garnish)
  • Vegan parmesan cheese (for garnish)Fresh parsley or basil (for garnish)
  • Fresh parsley or basil (for garnish)

Instructions

  1. 1️⃣Preheat the Oven:Preheat your oven to 350°F (175°C) and position the rack in the middle. Prepare a 9×13-inch baking dish.2️⃣Soften the Cashews:Bring a small pot of water to a boil. Once boiling, remove from heat and add the cashews. Let soak for 20 minutes, then drain.3️⃣Thaw and Prep Spinach:Thaw frozen spinach by running it under warm water in a mesh strainer, breaking apart icy chunks with your hands. Squeeze out excess water and set aside. Alternatively, microwave the spinach for 3 minutes, let cool for 5 minutes, and squeeze out the water.4️⃣Prepare Ricotta Mixture:If not already prepared, make your vegan ricotta cheese. In a large bowl, combine it with the thawed spinach. Mix until well combined and set aside.5️⃣Cook the Mushroom Mixture:Heat 2-3 tbsp water in a large skillet over medium heat. Add onions and garlic, cooking until fragrant (about 3 minutes). Add celery and carrots, cooking another 4 minutes until softened. Stir in the mushrooms, Italian seasoning, salt, and pepper, and cook until mushrooms are soft, browned, and juices are evaporated. Remove from heat.6️⃣Make Vegan Mozzarella Sauce:In a high-speed blender, blend cashews, almond milk, tapioca starch, nutritional yeast, lemon juice, salt, garlic powder, and optional flavorings (liquid smoke or smoked paprika) until smooth.7️⃣Assemble the Lasagna:Spread a few tablespoons of mozzarella sauce on the bottom of the baking dish.Add a layer of lasagna sheets (about 6, depending on the size of your pan).Layer 1/3 of the mushroom mixture, 1/3 of the remaining cheese sauce, and 1/3 of the ricotta-spinach mixture.Repeat layers until all ingredients are used (about 3 layers), finishing with a final layer of cheese sauce on top.8️⃣Bake the Lasagna:Cover the dish with aluminum foil and bake for 40 minutes. Remove the foil for the last 20 minutes to prevent over-browning and allow the top to set.9️⃣Cool and Serve:Let the lasagna cool for at least 10 minutes before slicing. Cooling helps the layers set, making it easier to serve.🔟Garnish:Top with vegan parmesan cheese and fresh parsley or basil. Serve warm and enjoy!
  2. 2️⃣Soften the Cashews:Bring a small pot of water to a boil. Once boiling, remove from heat and add the cashews. Let soak for 20 minutes, then drain.3️⃣Thaw and Prep Spinach:Thaw frozen spinach by running it under warm water in a mesh strainer, breaking apart icy chunks with your hands. Squeeze out excess water and set aside. Alternatively, microwave the spinach for 3 minutes, let cool for 5 minutes, and squeeze out the water.4️⃣Prepare Ricotta Mixture:If not already prepared, make your vegan ricotta cheese. In a large bowl, combine it with the thawed spinach. Mix until well combined and set aside.5️⃣Cook the Mushroom Mixture:Heat 2-3 tbsp water in a large skillet over medium heat. Add onions and garlic, cooking until fragrant (about 3 minutes). Add celery and carrots, cooking another 4 minutes until softened. Stir in the mushrooms, Italian seasoning, salt, and pepper, and cook until mushrooms are soft, browned, and juices are evaporated. Remove from heat.6️⃣Make Vegan Mozzarella Sauce:In a high-speed blender, blend cashews, almond milk, tapioca starch, nutritional yeast, lemon juice, salt, garlic powder, and optional flavorings (liquid smoke or smoked paprika) until smooth.7️⃣Assemble the Lasagna:Spread a few tablespoons of mozzarella sauce on the bottom of the baking dish.Add a layer of lasagna sheets (about 6, depending on the size of your pan).Layer 1/3 of the mushroom mixture, 1/3 of the remaining cheese sauce, and 1/3 of the ricotta-spinach mixture.Repeat layers until all ingredients are used (about 3 layers), finishing with a final layer of cheese sauce on top.8️⃣Bake the Lasagna:Cover the dish with aluminum foil and bake for 40 minutes. Remove the foil for the last 20 minutes to prevent over-browning and allow the top to set.9️⃣Cool and Serve:Let the lasagna cool for at least 10 minutes before slicing. Cooling helps the layers set, making it easier to serve.🔟Garnish:Top with vegan parmesan cheese and fresh parsley or basil. Serve warm and enjoy!
  3. 3️⃣Thaw and Prep Spinach:Thaw frozen spinach by running it under warm water in a mesh strainer, breaking apart icy chunks with your hands. Squeeze out excess water and set aside. Alternatively, microwave the spinach for 3 minutes, let cool for 5 minutes, and squeeze out the water.
  4. 4️⃣Prepare Ricotta Mixture:If not already prepared, make your vegan ricotta cheese. In a large bowl, combine it with the thawed spinach. Mix until well combined and set aside.5️⃣Cook the Mushroom Mixture:Heat 2-3 tbsp water in a large skillet over medium heat. Add onions and garlic, cooking until fragrant (about 3 minutes). Add celery and carrots, cooking another 4 minutes until softened. Stir in the mushrooms, Italian seasoning, salt, and pepper, and cook until mushrooms are soft, browned, and juices are evaporated. Remove from heat.6️⃣Make Vegan Mozzarella Sauce:In a high-speed blender, blend cashews, almond milk, tapioca starch, nutritional yeast, lemon juice, salt, garlic powder, and optional flavorings (liquid smoke or smoked paprika) until smooth.7️⃣Assemble the Lasagna:Spread a few tablespoons of mozzarella sauce on the bottom of the baking dish.Add a layer of lasagna sheets (about 6, depending on the size of your pan).Layer 1/3 of the mushroom mixture, 1/3 of the remaining cheese sauce, and 1/3 of the ricotta-spinach mixture.Repeat layers until all ingredients are used (about 3 layers), finishing with a final layer of cheese sauce on top.8️⃣Bake the Lasagna:Cover the dish with aluminum foil and bake for 40 minutes. Remove the foil for the last 20 minutes to prevent over-browning and allow the top to set.9️⃣Cool and Serve:Let the lasagna cool for at least 10 minutes before slicing. Cooling helps the layers set, making it easier to serve.🔟Garnish:Top with vegan parmesan cheese and fresh parsley or basil. Serve warm and enjoy!
  5. 5️⃣Cook the Mushroom Mixture:Heat 2-3 tbsp water in a large skillet over medium heat. Add onions and garlic, cooking until fragrant (about 3 minutes). Add celery and carrots, cooking another 4 minutes until softened. Stir in the mushrooms, Italian seasoning, salt, and pepper, and cook until mushrooms are soft, browned, and juices are evaporated. Remove from heat.6️⃣Make Vegan Mozzarella Sauce:In a high-speed blender, blend cashews, almond milk, tapioca starch, nutritional yeast, lemon juice, salt, garlic powder, and optional flavorings (liquid smoke or smoked paprika) until smooth.7️⃣Assemble the Lasagna:Spread a few tablespoons of mozzarella sauce on the bottom of the baking dish.Add a layer of lasagna sheets (about 6, depending on the size of your pan).Layer 1/3 of the mushroom mixture, 1/3 of the remaining cheese sauce, and 1/3 of the ricotta-spinach mixture.Repeat layers until all ingredients are used (about 3 layers), finishing with a final layer of cheese sauce on top.8️⃣Bake the Lasagna:Cover the dish with aluminum foil and bake for 40 minutes. Remove the foil for the last 20 minutes to prevent over-browning and allow the top to set.9️⃣Cool and Serve:Let the lasagna cool for at least 10 minutes before slicing. Cooling helps the layers set, making it easier to serve.🔟Garnish:Top with vegan parmesan cheese and fresh parsley or basil. Serve warm and enjoy!
  6. 6️⃣Make Vegan Mozzarella Sauce:In a high-speed blender, blend cashews, almond milk, tapioca starch, nutritional yeast, lemon juice, salt, garlic powder, and optional flavorings (liquid smoke or smoked paprika) until smooth.
  7. 7️⃣Assemble the Lasagna:Spread a few tablespoons of mozzarella sauce on the bottom of the baking dish.Add a layer of lasagna sheets (about 6, depending on the size of your pan).Layer 1/3 of the mushroom mixture, 1/3 of the remaining cheese sauce, and 1/3 of the ricotta-spinach mixture.Repeat layers until all ingredients are used (about 3 layers), finishing with a final layer of cheese sauce on top.8️⃣Bake the Lasagna:Cover the dish with aluminum foil and bake for 40 minutes. Remove the foil for the last 20 minutes to prevent over-browning and allow the top to set.9️⃣Cool and Serve:Let the lasagna cool for at least 10 minutes before slicing. Cooling helps the layers set, making it easier to serve.🔟Garnish:Top with vegan parmesan cheese and fresh parsley or basil. Serve warm and enjoy!
  8. Spread a few tablespoons of mozzarella sauce on the bottom of the baking dish.Add a layer of lasagna sheets (about 6, depending on the size of your pan).Layer 1/3 of the mushroom mixture, 1/3 of the remaining cheese sauce, and 1/3 of the ricotta-spinach mixture.Repeat layers until all ingredients are used (about 3 layers), finishing with a final layer of cheese sauce on top.8️⃣Bake the Lasagna:Cover the dish with aluminum foil and bake for 40 minutes. Remove the foil for the last 20 minutes to prevent over-browning and allow the top to set.9️⃣Cool and Serve:Let the lasagna cool for at least 10 minutes before slicing. Cooling helps the layers set, making it easier to serve.🔟Garnish:Top with vegan parmesan cheese and fresh parsley or basil. Serve warm and enjoy!
  9. Add a layer of lasagna sheets (about 6, depending on the size of your pan).
  10. Layer 1/3 of the mushroom mixture, 1/3 of the remaining cheese sauce, and 1/3 of the ricotta-spinach mixture.Repeat layers until all ingredients are used (about 3 layers), finishing with a final layer of cheese sauce on top.8️⃣Bake the Lasagna:Cover the dish with aluminum foil and bake for 40 minutes. Remove the foil for the last 20 minutes to prevent over-browning and allow the top to set.9️⃣Cool and Serve:Let the lasagna cool for at least 10 minutes before slicing. Cooling helps the layers set, making it easier to serve.🔟Garnish:Top with vegan parmesan cheese and fresh parsley or basil. Serve warm and enjoy!
  11. Repeat layers until all ingredients are used (about 3 layers), finishing with a final layer of cheese sauce on top.8️⃣Bake the Lasagna:Cover the dish with aluminum foil and bake for 40 minutes. Remove the foil for the last 20 minutes to prevent over-browning and allow the top to set.9️⃣Cool and Serve:Let the lasagna cool for at least 10 minutes before slicing. Cooling helps the layers set, making it easier to serve.🔟Garnish:Top with vegan parmesan cheese and fresh parsley or basil. Serve warm and enjoy!
  12. 8️⃣Bake the Lasagna:Cover the dish with aluminum foil and bake for 40 minutes. Remove the foil for the last 20 minutes to prevent over-browning and allow the top to set.
  13. 9️⃣Cool and Serve:Let the lasagna cool for at least 10 minutes before slicing. Cooling helps the layers set, making it easier to serve.🔟Garnish:Top with vegan parmesan cheese and fresh parsley or basil. Serve warm and enjoy!
  14. 🔟Garnish:Top with vegan parmesan cheese and fresh parsley or basil. Serve warm and enjoy!

Notes

Cashew Prep Shortcut:If you forget to soak the cashews overnight, soak them in boiling water for 15-20 minutes.For extra creaminess, you can add an additional 1/4 cup non-dairy milk to the mozzarella sauce.Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to a month. Reheat in the oven or microwave before serving.
For extra creaminess, you can add an additional 1/4 cup non-dairy milk to the mozzarella sauce.Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to a month. Reheat in the oven or microwave before serving.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to a month. Reheat in the oven or microwave before serving.

Find it online: https://exorecipes.com/creamy-vegan-white-lasagna-recipe-with-mushrooms-a/