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.
Ingredients
Scale
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
Instructions
- 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.
- Submerge cashews in boiling water, allowing them to soften for 20 minutes before draining completely.
- Liberate frozen spinach from its icy state by gentle manipulation under warm water, thoroughly extracting excess moisture through careful squeezing.
- Craft the ricotta mixture by combining vegan ricotta with the processed spinach, ensuring thorough incorporation.
- 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.
- Elevate the mushroom mixture with Italian seasoning, salt, and pepper. Sauté until mushrooms develop a rich, caramelized exterior and release their natural liquids.
- 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.
- Establish a foundational layer of mozzarella sauce across the baking dish’s base.
- Arrange lasagna sheets strategically, creating the first structural layer of the dish.
- Construct intricate layers by distributing mushroom mixture, cheese sauce, and ricotta-spinach blend evenly. Repeat the layering process, ensuring each stratum receives equal attention.
- Complete the final layer with a luxurious draping of cheese sauce, promising a creamy culmination.
- 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.
- Allow the lasagna a graceful resting period of 10 minutes post-baking, enabling the layers to stabilize and facilitate clean, precise serving.
- 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