Vegan White Lasagna

This Vegan White Lasagna layers sheets of pasta, béchamel white sauce, creamy tofu ricotta, and veggies for a delicious white twist on classic lasagna.

Course Main Course

Cuisine American

Prep Time 40

Cook Time 40

Total Time 1 20

Servings

Calories 272

Author Elizabeth

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

Bechamel Sauce adapted from: https://www.thissavoryvegan.com/simple-vegan-bechamel-sauce/

Noodles: 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.

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