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    Home / Recipes / Entrees

    Vegan Lasagna White Sauce

    Published: Feb 2, 2022 · Modified: Jun 27, 2022 by Kathy Carmichael · This post may contain affiliate links.

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    Vegan white sauce lasagna

    When I think of comfort food, I immediately think of layers of pasta and vegetables in a creamy, delicious sauce. So even though I love traditional lasagna made with red sauce, I recently fell in love with vegan white sauce lasagna. 

    Traditionally béchamel sauce used for white sauce lasagna is what sets it apart! Béchamel is a fancy name for a white sauce made with butter, flour, and milk to create a creamy white sauce. 

    Even though I loved the vegan white sauce lasagna I recently ate at one of my favorite vegan restaurants, I created a healthier version without the butter or the gluten.

    Instead, I created an incredible white sauce lasagna my family inhaled at dinner, begging for me to make it again. 

    It's a standing joke at my house that we only eat my recipes once because I make so many different recipes daily. But they liked this one so much; I need to make it again sooner than later. 

    What is inside the layers of this luscious vegan white sauce lasagna?

    Saute mushrooms and onions lasagna

    Let's start with the filling! Simplistic yet delicious, the vegetable layer is garlic, mushroom, onions, spinach, and fresh basil. 

    Sauteed Vegetable layer white sauce lasagna

    The raw, fresh spinach is added after the garlic, mushrooms, and onions are browned. Lastly, the spinach is added and wilted within minutes of being added to the hot mushrooms and onion. 

    Then, set the vegetables aside to cool while the sauce is made. 

    What's in the healthy version of vegan Bechamel sauce for white sauce lasagna? 

    Add the cashew cream

    First, the white lasagna sauce begins with shallot and onions sauteeing together to create an incredible flavor. 

    Next, white wine is added to the onions and cooked down. In the meantime, the rest of the sauce is blended in a high-speed blender to pour into the onion and wine mixture. 

    Vegan White Sauce 

    • White Onions
    • Shallot
    • Garlic
    • White wine
    • Raw Cashews (or substitute white beans or gluten-free flour for a nut-free option)
    • Vegetable Broth
    • Dijon Mustard
    • Nutritional Yeast 
    • Garlic Powder
    • Onion Powder

    the white sauce thickens vegan white sauce lasagna

    Once the cashew mixture is mixed with the onions and white wine, the sauce thickens. Next, the lasagna layering begins. 

    Layer 1 white sauce lasagna

    Like red sauce lasagna, cover the bottom of the pan with a layer of fluid to prevent the noodles from sticking. Since the cream mixture is not acid-based, like tomato sauce, I add ½ cup of vegetable broth before placing the first layer of noodles on the bottom. 

    As a result, the first layer of noodles is crossed over the other before adding the first white sauce layer. Next, add a layer of the vegetable mixture, followed by more noodles, then sauce, and continue until the top layer is covered in white sauce. 

    Vegan White Sauce Lasagna layer 2

    Additionally, I added Vegan Parmesan Cheese across the top of the vegan white sauce lasagna for added crunch. 

    Cooked white sauce lasagna

    Because this white sauce lasagna recipe can be made ahead of time, you have choices:

    • Cook immediately in a 350-degree oven covered for 25 minutes and uncovered for the last 10
    • Or, cover and place in the refrigerator until ready to cook.
    • Bake ahead of time, cool completely, refrigerate until the next day, and reheat, so the flavors develop.
    • Completely cooked, allow to set up, and cut pieces to freeze individually. 
    • Remember, if you freeze lasagna pieces, it's best to thaw them completely before reheating in the oven or microwave. 

    vegan white sauce lasagna with a salad

    Since I made this vegan white sauce lasagna for dinner, I served it with a large dinner salad with my Italian Dressing. 

    Vegan White Sauce Lasagna served

    So, the next time you're craving comforting Italian food, try vegan white sauce lasagna for a change of pace. The results are delicious. 

    FAQs

    How many layers should a vegan lasagna have?
     
    Three layers. There's no traditional number, but most lasagnas have three to four layers. 
     
    Why is my vegan lasagna soupy?
     
    Soupy lasagna results from noodles that weren't appropriately drained or layered with too much sauce. 
     

    Do you enjoy vegan Italian comfort food? If so, give these recipes a try.

    • Vegan Lasagna
    • Baked Ziti
    • Spaghetti and Meatballs
    • Italian Potato Salad
    • Italian Sandwiches
    • Pasta Fagioli Soup
    • Fettuccine Alfredo
    • Veggie Stuffed Shells
    • Italian Wedding Soup
    • Bruschetta Pasta
    • Pesto Pasta with Mushrooms
    • One-Pot Tomato Basil Pasta
    Vegan white sauce lasagna

    Vegan White Sauce Lasagna

    Kathy Carmichael
    Vegan white sauce lasagna is layered with onions, mushrooms and spinach in a creamy white sauce and topped with vegan parmesan cheese. This is comfort food taken to the next level. Dig in and taste the splendor.
    4.64 from 11 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 30 mins
    Total Time 50 mins
    Course Entrees
    Cuisine Italian
    Servings 12 servings
    Calories 174 kcal

    Ingredients
      

    Lasagna

    • 1 package pre-baked vegan lasagna noodles or cooked lasagna noodles
    • 1 white onion diced
    • 2 cloves garlic minced
    • 16 ounces of mushrooms sliced thin
    • 10 ounces fresh organic spinach

    Cashew Cream

    • 1 shallot minced (cut smaller than diced)
    • 1 white onion minced
    • 4 cloves garlic minced (fresh is best)
    • ½ cup dry white wine I used a mini bottle of Chardonnay
    • 3 cups vegetable broth divided
    • ½ cup raw cashews or sub white beans or glute-free four for a nut-free version
    • ¼ cup Nutritional Yeast
    • 2 Tablespoons Dijon mustard
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder

    Instructions
     

    Lasagna

    • According to the package instructions, cook lasagna noodles, or use prebaked vegan lasagna noodles.
    • In a large skillet, saute the garlic and onions until translucent.
    • Add the mushrooms and continue cooking until brown.
    • If the mushrooms begin to stick, add a little vegetable broth and continue to cook a little longer until the fluid dissipates.
    • Now add the spinach, a large handful at a time, stirring into the hot vegetables,
    • Continue adding spinach, and then add ½ cup vegetable broth, which will help wilt the remaining spinach.
    • Remove the onion, mushroom, spinach mixture from the heat, and set aside.

    White Sauce

    • In a skillet, saute garlic, shallots, and onions until translucent.
    • Add the wine and cook it down for about 5 minutes.
    • Add ½ cup vegetable broth, and continue to cook, reducing the heat to simmer.
    • In the meantime, combine the raw cashews (or substitute white beans or gluten-free flour), nutritional yeast, garlic, onion powder, dijon mustard, and 1 ½ cups vegetable broth in a high-speed blender.
    • Blend until smooth.
    • Now, turn the heat up to medium on the pan with the onion mixture.
    • Slowly add the contents of the blender, whisking as you add.
    • As the mixture heats, it thickens.
    • Remove the white sauce from the heat and allow it to cook.

    Layering the Lasagna

    • In a 9 X 13-inch casserole dish, pour ½ cup vegetable broth in the pan's base.
    • Layer the cooked or prebaked noodles, overlapping them slightly in the pan, covering the bottom.
    • Pour a thin layer of white sauce on the noodles, and spread it across the noodles. I use a one-cup measuring to make it easier.
    • Now, add a layer of mushroom spinach on top of the sauce.
    • Next, add another layer of noodles and continue the layering until the sauce is the top layer.

    Optional

    • Sprinkle with vegan parmesan cheese

    Baking/Freezing/Cooking ahead of time

    • Preheat the oven to 350 degrees.
    • Cover and cook for 25 minutes; then remove the cover and cook another 10 minutes uncovered.
    • Or, cover and place in the refrigerator until ready to cook.
    • Bake ahead of time, cool completely, refrigerate until the next day, and reheat so the flavors develop.
    • Completely cooked, allow to set up, and cut pieces to freeze individually. 

    Notes

    Substitute ½ cup white beans or gluten-free flour for a nut-free sauce option.
    Remember, if you freeze lasagna pieces, it's best to thaw them completely before reheating in the oven or microwave. 

    Nutrition

    Calories: 174kcalCarbohydrates: 27gProtein: 7gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 11mgSodium: 540mgPotassium: 342mgFiber: 4gSugar: 2gVitamin A: 1131IUVitamin C: 10mgCalcium: 72mgIron: 2mg
    Tried our recipe?Let us know how it was!
    Kathy Carmichael

    Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

    www.kathysvegankitchen.com/about-me/
    « Vegan Drunken Noodles
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    Reader Interactions

    Comments

    1. Grace Whitnah

      January 15, 2021 at 7:42 am

      this looks amazing.

      Reply
      • Kathy Carmichael

        January 15, 2021 at 7:54 am

        Hi Grace! It was amazing. In fact, my husband wanted it the next day for leftovers instead of me making what I planned. Let me know if you try the recipe! Your feedback is so helpful.

        Reply
    2. Dale McGill

      January 15, 2021 at 3:54 pm

      It looks like he used FILO dough instead of lasagna noodles?

      Reply
      • Kathy Carmichael

        January 15, 2021 at 7:35 pm

        Hi Dale, I used vegan pre-baked lasagna noodles for the recipes, but you can use the cooked ones as well.

        Reply
    3. Mary Lee S

      January 16, 2021 at 5:56 am

      The pasta looks like it is multiple layers/sheets with filling in between. Is that correct or is it the type of lasgne pasta that you uae.

      Reply
      • Kathy Carmichael

        January 16, 2021 at 8:28 am

        Hi Mary, the lasagna noodles are crossed slightly, but the amount of layers is determined by the pan you used. The recipe is for a 9X13 pan. I used a smaller pan because it was just the two of us, so I made more layers. I hope this answers your question. Let me know if you like lasagna. My husband had two pieces and wanted leftovers the next day.

        Reply
    4. Tamara S Gossett

      February 06, 2022 at 5:48 pm

      Is the dijon supposed to be teaspoons instead of tablespoons? Tasted way too much of mustard.

      Reply
      • Kathy Carmichael

        February 07, 2022 at 6:29 am

        Hi Tamara, no, the measurement for the mustard is correct. I'm sorry it was too overwhelming for you. Maybe next time, add small amounts at a time and taste to your preference? I suggest that with spicy sauces.

        Reply
    5. Cathy A

      February 09, 2022 at 2:28 pm

      Hi I'd love to try this but I don't use alcohol. Do you think it would be ok without the wine?

      Reply
      • Kathy Carmichael

        February 10, 2022 at 6:14 am

        Hi Cathy, of course, you can skip the wine. Just add more vegetable broth to compensate for the fluid. I hope you enjoy the lasagna.

        Reply

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