This Vegan White Lasagna layers sheets of pasta, béchamel white sauce, creamy tofu ricotta, and veggies for a delicious white twist on classic lasagna.
White lasagna is a twist on the traditional tomato meat sauce lasagna. If you, like me, aren't the biggest fan of tomato sauce. This vegan white lasagna recipe is for you!
The white lasagna is similar to classic lasagna, with noodles and (tofu) ricotta. But instead of red sauce we use a vegan béchamel sauce. And throw some veg in there like spinach and mushrooms.
The final dish is a creamy, velvety delight. Great for special occasions or weeknight dinners.
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Why I love this Vegan White Lasagna
- Dietary needs - this lasagna is vegan, whole food plant-based, easily made gluten-free, dairy-free, oil-free, and sugar-free
- Nutrient dense - with protein from the tofu in the ricotta, and nutrients in the spinach and mushrooms, this lasagna is pretty healthy
- Real lasagna texture - there's no meat in the dish, but the creamy ricotta cheese and layers of veggies give the dish a classic lasagna texture
Ingredient Notes & Substitutions
Bechamel Ingredients
- Vegetable Broth: I use vegetable broth instead of butter or oil. If you aren't oil-free, feel free to use vegan butter.
- Flour: all purpose, gluten-free all-purpose, or oat flour all work
- Non-Dairy Milk: I used almond milk, but any unsweetened milk will work
- Garlic
- Salt & Black Pepper
Vegetables & Noodles
- Lasagna Noodles: I used Barilla's lasagna noodles in this dish and they work great. Always pre-boil the noodles until tender, even if the package says no boil - they will not soften significantly in the oven. I've tested several gluten free noodles that work well in lasagnas; see notes in the FAQ section.
- Fresh Spinach: for a bit of green in the lasagna!
- Mushrooms: I like cremini mushrooms in this dish. They add a lovely earthy, umami flavor. Regular white mushrooms work well too. Or if you aren't a fan of mushrooms, feel free to omit them or swap for another veggie like zucchini.
- Vegan Parmesan: an optional topping! I love sprinkling a bit of vegan parm because it adds some rich cheesy flavor to the final dish.
Tofu Ricotta
- Extra Firm Tofu AND Silken Tofu: the combination of a firmer tofu and a softer tofu creates the curd-like, but still soft texture that we need for lasagna, stuffed shells, or dips. I have not tested this, but it's likely that two blocks of medium firm tofu would produce a similar result
- Nutritional Yeast: this wouldn't be a vegan cheese recipe without nutritional yeast. Nutritional yeast is known for its cheesy flavor and is the main source of cheesy goodness in this recipe.
- White Miso: White Miso adds a briney flavor that is characteristic of cheeses like mozzarella. I know that sometimes it can be hard to find miso, so I've left this as an optional ingredient, but it is highly recommended. If you do omit the miso, you may find you need more salt
- Apple Cider Vinegar: ACV adds acid to create the tang that most cheeses have. You could also use lemon juice
- Garlic Powder
- Salt
Step-By-Step Instructions
Step 1. Preheat the oven to 350°F.
Step 2. Make the béchamel. Heat a medium or large pot over medium heat. Add the broth and flour and whisk together. Add the milk, garlic, salt, and pepper. Bring to a simmer and cook at a low simmer to let thicken, 5-8 minutes.
Step 3. Meanwhile, in a large skillet over medium heat, sauté the mushrooms. When the mushrooms are starting to get soft, around 3-5 minutes, add the spinach and cook until the spinach is wilted. Drain off any excess liquid.
Step 4. Bring a large pot of salted water to a boil. Cook the lasagna noodles until just al dente, or according to the package directions. If your noodles say "no boil" boil the noodles anyway, for 4-5 minutes, until flexible. Drain and set aside on a tray, plate or towel in a single layer.
Step 5. Make the vegan ricotta. Pulse all the ricotta ingredients in a food processor, until combined.
Step 6. To assemble, spread about ¾ cup of the béchamel into the bottom of a large casserole dish. Layer on three lasagna noodles. Add one third of the tofu ricotta. Then add a third of the spinach-mushroom mixture. Repeat this process twice - ¾ cup béchamel, three noodles, another third ricotta, another third spinach-mushroom. Finish with a final layer of béchamel.
Step 7. Cover the dish with foil and bake for 40 minutes. Let cool 5-10 minutes before serving. Top with vegan parmesan if desired.
FAQ & Expert Tips
I tested Jovial Brown Rice Lasagna Noodles and Whole Foods Corn & Rice Lasagna Noodles. Both worked well IF you pre-boil them. Both packages say that they are no-boil if you bake for 30 minutes, but I found that the noodles baked without boiling were crunchy and unappetizing. Even if your package says no boil, I highly recommend a par-boil for about 5 minutes to soften the noodles.
Non-vegan white lasagnas often have shredded chicken. If you want to add chicken, my seitan chicken is a great option because you can easily achieve that same shredded texture.
Other options include gluten-free chicken substitutes like Abbot's. Or shelled edamame would be a great GF addition.
This dish tastes great when reheated in the microwave. You can also leave it in the casserole dish and heat in the oven at 250°F-300°F until warm.
Store in an airtight container in the fridge for up to a week.
Serve this vegan white lasagna with
Recipe Prayer
Thank you God for this comforting food that nourishes us, body and soul. Let this food fill us and keep us healthy. Amen.
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📖 Recipe
Vegan White Lasagna
Ingredients
Bechamel
- 6 Tablespoons Vegetable Broth
- 6 Tablespoons Flour all purpose, gluten-free all-purpose, or oat flour all work
- 4 Cups Non-Dairy Milk
- 6 Cloves Garlic minced
- 1 Teaspoon Salt
- ½ Teaspoon Black Pepper
Vegetables & Noodles
- 1 Pound Spinach
- 1 Pound Mushrooms chopped
- 12 Lasagna Noodles see notes for gluten-free options
Tofu Ricotta
- 1 14 Ounce Block Extra Firm Tofu
- 8 Ounces Silken Tofu
- 2 Tablespoons Nutritional Yeast
- 1 Tablespoon White Miso optional - look for a variety labeled "mellow"
- 1 Tablespoon Apple Cider Vinegar
- 1 Teaspoon Garlic Powder
- 1 ½ Teaspoon Salt
Instructions
- Preheat the oven to 350°F.
- Make the béchamel. Heat a medium or large pot over medium heat. Add the broth and flour and whisk together. Add the milk, garlic, salt, and pepper. Bring to a simmer and cook at a low simmer to let thicken, 5-8 minutes.
- Meanwhile, in a large skillet over medium heat, sauté the mushrooms. When the mushrooms are starting to get soft, around 3-5 minutes, add the spinach and cook until the spinach is wilted. Drain off any excess liquid.
- Bring a large pot of salted water to a boil. Cook the lasagna noodles until just al dente, or according to the package directions. If your noodles say "no boil" boil the noodles anyway, for 4-5 minutes, until flexible. Drain and set aside on a tray, plate or towel in a single layer.
- Make the vegan ricotta. Pulse all the ricotta ingredients in a food processor, until combined.
- To assemble, spread about ¾ cup of the béchamel into the bottom of a large casserole dish. Layer on three lasagna noodles. Add one third of the tofu ricotta. Then add a third of the spinach-mushroom mixture. Repeat this process twice - ¾ cup béchamel, three noodles, another third ricotta, another third spinach-mushroom. Finish with a final layer of béchamel.
- Cover the dish with foil and bake for 40 minutes. Let cool 5-10 minutes before serving. Top with vegan parmesan if desired.
Notes
Nutrition
Nutrition information is an estimate.
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