Creamy Vegan White Lasagna with Mushrooms & Spinach Recipe

Layers of creamy, plant-based deliciousness emerge in this vegan white lasagna with mushrooms and spinach that will transport you straight to comfort food heaven.

Tender pasta sheets nestle between rich, silky sauce and hearty vegetables.

Earthy mushrooms add depth and complexity to every single bite.

Spinach brings a vibrant green freshness that balances the luxurious white sauce perfectly.

Dairy-free ingredients combine to create a meal that feels indulgent yet wholesome.

This recipe proves that vegan cuisine can be both elegant and satisfying.

Prepare to fall in love with a classic dish reimagined for modern, compassionate eating.

Why Vegan White Lasagna Satisfies

• Create Crowd-Pleasing Meal: Perfect for gatherings where vegan and non-vegan guests can enjoy a delicious, hearty dish that satisfies everyone's comfort food cravings.
• Nutrient-Packed Powerhouse: Loaded with protein from cashews, vitamins from spinach and vegetables, making it a wholesome and nutritionally balanced meal that supports overall wellness.
• Beginner-Friendly Cooking: Straightforward step-by-step process with simple techniques, ensuring even novice cooks can successfully create a complex-looking gourmet lasagna without feeling overwhelmed.

Ingredients for Vegan Lasagna

• Lasagna Sheets: Classic Italian pasta perfect for layering.

• Cashews: Creamy nuts that create a smooth, rich base.
• Nutritional Yeast: Cheesy-flavored supplement for vegan recipes.
• Almond Milk: Light and neutral dairy alternative.

• Mushrooms, Onions, Garlic: Flavorful trio adding depth to the dish.
• Celery, Carrots: Aromatic vegetables for additional texture.
• Spinach: Vibrant green leaves packed with nutrients.

• Italian Seasoning: Herb mix bringing traditional Mediterranean flavor.
• Salt, Pepper: Essential flavor enhancers.
• Lemon Juice: Bright citrus note for balance.
• Garlic Powder: Concentrated garlic essence.
• Optional Liquid Smoke or Smoked Paprika: Smoky flavor booster.

• Tapioca Starch: Thickening agent for smooth sauce.
• Aluminum Foil: Kitchen tool for controlled baking.
• Fresh Parsley or Basil: Aromatic herb garnish.
• Vegan Parmesan Cheese: Dairy-free cheese alternative.

How to Build Vegan White Lasagna

Step 1: Fire Up the Oven

Set your oven to a toasty 350°F and position the rack right in the center.

Grab a 9×13-inch baking dish and have it ready to go.

Step 2: Soak the Cashews

Bring water to a rolling boil in a small pot.

Drop in the cashews, turn off the heat, and let them soak for 20 minutes.

Drain when done.

Step 3: Prepare the Spinach

Thaw the frozen spinach by running it under warm water in a mesh strainer.

Squeeze out every drop of excess water with your hands.

Break up any icy chunks as you go.

Step 4: Whip Up the Ricotta Blend

In a large mixing bowl, combine your vegan ricotta with the spinach.

Mix thoroughly until everything is well incorporated.

Step 5: Sauté the Veggie Medley

Warm up some water in a large skillet over medium heat.

Toss in onions and garlic, letting them dance and become fragrant.

• Celery
• Carrots

Cook until they’re soft and tender.

Stir in the mushrooms with Italian seasoning, salt, and pepper.

Cook until the mushrooms are beautifully browned and their juices have disappeared.

Step 6: Craft the Creamy Mozzarella Sauce

• Cashews
• Almond milk
• Tapioca starch
• Nutritional yeast
• Lemon juice
• Salt
• Garlic powder

Blend until smooth and silky.

Step 7: Layer Like a Pro

Start by spreading a few spoonfuls of mozzarella sauce on the bottom of the baking dish.

Create layers of lasagna sheets, mushroom mixture, cheese sauce, and ricotta-spinach blend.

Aim for about three beautiful layers, ending with a generous pour of cheese sauce on top.

Step 8: Bake to Perfection

Cover the dish with aluminum foil and slide it into the oven.

Bake for 40 minutes.

For the final 20 minutes, remove the foil to let the top set and get a gorgeous golden finish.

Step 9: Rest and Serve

Give the lasagna 10 minutes to cool and settle.

This helps the layers stay intact when you slice.

Step 10: Final Flourish

Sprinkle some vegan parmesan and fresh herbs on top.

Slice, serve, and savor every delicious bite of your plant-powered lasagna!

Tips to Perfect Your Vegan Lasagna

• Use boiling water to quickly soften cashews, reducing soaking time and ensuring a smoother, creamier texture for your vegan cheese sauce.
• Remove maximum moisture from thawed spinach to prevent watery lasagna and maintain a rich, dense layered texture.
• Create even, balanced layers by spreading ingredients uniformly, ensuring each bite contains a perfect mix of mushrooms, spinach, and cheese sauce.
• Use aluminum foil during initial baking to trap steam, then remove for final browning to achieve a crispy, golden-brown top without drying out the lasagna.
• Allow lasagna to rest for 10 minutes after baking, which helps layers set and makes cutting and serving cleaner and more beautiful.

How to Store and Heat Vegan Lasagna

• Store leftover lasagna in an airtight container for up to 4 days. Let it cool completely before covering to prevent condensation.
• Wrap individual portions or the entire lasagna tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Label with the date for easy tracking.
• Preheat oven to 350°F. Remove plastic wrap, cover with foil, and warm for 20-25 minutes until heated through. For crispy edges, uncover during the last 5 minutes.
• Slice desired portion and heat in microwave for 1-2 minutes, stirring halfway through. Add a splash of plant-based milk to prevent drying out.

What to Serve with Vegan Lasagna

• Savor Wine Pairing: Select a crisp Pinot Grigio or Sauvignon Blanc with bright acidity to complement the rich, earthy mushroom layers and cut through the creamy vegan cheese sauce.
• Herb-Infused Companion: Prepare a fresh arugula salad with lemon vinaigrette to balance the lasagna's warmth, adding a zesty contrast and light, peppery notes that enhance the dish's complexity.
• Rustic Bread Side: Serve warm, crusty sourdough garlic bread to soak up the delicious mozzarella sauce, providing a textural crunch and additional flavor dimension that elevates the entire meal experience.
• Herbal Beverage Match: Brew a light rosemary or thyme tea to mirror the Italian seasoning in the mushroom mixture, creating a harmonious herbal backdrop that ties the entire culinary experience together.

Twists on Vegan Lasagna with Spinach

• Gluten-Free Mushroom Lasagna: Replace traditional lasagna sheets with gluten-free pasta sheets or thinly sliced zucchini ribbons for a low-carb alternative that maintains the dish's creamy texture.
• Protein-Packed Mediterranean Variation: Add crumbled plant-based ground tofu or tempeh to the mushroom mixture, incorporating Mediterranean herbs like oregano and thyme for an extra protein boost and flavor profile.
• Nut-Free Adaptation: Substitute cashews with sunflower seeds or white beans for the ricotta and mozzarella sauce, ensuring those with nut allergies can still enjoy a creamy, satisfying lasagna experience.
• Low-Sodium Option: Use fresh herb blends instead of salt, incorporate roasted vegetables like bell peppers and eggplant, and choose low-sodium nutritional yeast to reduce overall sodium content while maintaining rich, complex flavors.

FAQs

• Are cashews essential for this recipe?

Cashews are crucial for creating creamy vegan cheese sauces and ricotta-like textures. They provide richness and smooth consistency when blended, acting as a dairy replacement in this lasagna.

• Can I substitute different mushrooms?

Absolutely! While the recipe suggests using standard mushrooms, you can easily swap in cremini, shiitake, or portobello mushrooms. Each variety will add unique flavor and texture to the dish.

• Is nutritional yeast necessary for the recipe?

Nutritional yeast adds a cheesy, savory flavor critical to mimicking traditional cheese tastes. While optional, it significantly enhances the overall umami profile of the vegan lasagna and provides a depth of flavor that makes the dish more satisfying.

• Do I need a high-speed blender for this recipe?

A high-speed blender works best for creating ultra-smooth sauces, but a regular blender can work. If using a standard blender, you might need to blend longer and stop occasionally to scrape down sides to achieve a creamy consistency.

Vegan White Lasagna With Mushrooms & Spinach Recipe

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4.9 from 24 reviews

• Total Time: 1 hour 40 minutes
• Yield: 4 1x

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Description

Creamy white lasagna offers a plant-based twist on classic Italian comfort food, layering earthy mushrooms and tender spinach between silky pasta sheets. Rich cashew béchamel and herbal notes create a luxurious dish that satisfies both vegans and traditional cuisine lovers.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 16 ounces (454 grams) crimini mushrooms, roughly chopped
• 1 medium carrot, diced
• 1 rib celery, diced
• 1/2 medium onion, finely diced

Aromatics:

• 3 cloves garlic, finely minced

Seasonings:

• 1/2 teaspoon Italian seasoning
• Salt to taste
• Pepper to taste

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Instructions

1. Prepare the oven environment by setting the temperature to 350°F (175°C) and positioning the rack centrally. Ready a 9×13-inch baking vessel.
2. Submerge cashews in boiling water, allowing them to soften for 20 minutes before draining completely.
3. Liberate frozen spinach from its icy state by gentle manipulation under warm water, thoroughly extracting excess moisture through careful squeezing.
4. Craft the ricotta mixture by combining vegan ricotta with the processed spinach, ensuring thorough incorporation.
5. Initiate the mushroom medley by creating a moisture base in a large skillet. Introduce onions and garlic, releasing their aromatic essence. Incorporate celery and carrots, transforming them until tender.
6. Elevate the mushroom mixture with Italian seasoning, salt, and pepper. Sauté until mushrooms develop a rich, caramelized exterior and release their natural liquids.
7. Transform cashews into a creamy mozzarella sauce using a high-speed blender. Integrate almond milk, tapioca starch, nutritional yeast, lemon juice, and complementary seasonings until achieving a silky consistency.
8. Establish a foundational layer of mozzarella sauce across the baking dish’s base.
9. Arrange lasagna sheets strategically, creating the first structural layer of the dish.
10. Construct intricate layers by distributing mushroom mixture, cheese sauce, and ricotta-spinach blend evenly. Repeat the layering process, ensuring each stratum receives equal attention.
11. Complete the final layer with a luxurious draping of cheese sauce, promising a creamy culmination.
12. Encase the lasagna in aluminum foil, protecting its delicate composition during initial baking. Commit to 40 minutes of covered cooking, then unveil for an additional 20 minutes to develop a golden, appetizing surface.
13. Allow the lasagna a graceful resting period of 10 minutes post-baking, enabling the layers to stabilize and facilitate clean, precise serving.
14. Adorn the completed dish with delicate sprinklings of vegan parmesan and verdant herbs, transforming the culinary creation into a visual masterpiece ready for enjoyment.

Notes

• Soak cashews ahead of time to ensure a creamy, smooth texture for the vegan mozzarella sauce, preventing graininess.
• Squeeze spinach thoroughly to avoid excess moisture that could make the lasagna watery and compromise the layers.
• Use no-boil lasagna sheets for easier assembly and to reduce overall preparation time, ensuring a quicker cooking process.
• Experiment with different mushroom varieties like shiitake or oyster mushrooms to add depth and unique earthy flavors to the dish.

• Prep Time: 40 minutes
• Cook Time: 1 hour
• Category: Dinner, Lunch
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 150
• Sugar: 3 g
• Sodium: 200 mg
• Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 24 g
• Fiber: 4 g
• Protein: 6 g
• Cholesterol: 0 mg