When I think of comfort food, I immediately think of layers of pasta and vegetables in a creamy, delicious sauce. 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 really sets it apart! Béchamel is just 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. Apparently, 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?
Let's start with the filling! Simplistic yet delicious, the vegetable layer is garlic, mushroom, onions, spinach, and fresh basil.
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?
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
- White wine
- Raw Cashews
- Vegetable Broth
- Dijon Mustard
- Nutritional Yeast
- Garlic Powder
- Onion Powder
Once the cashew mixture is mixed with the onions and white wine, the sauce thickens. Next, the lasagna layering begins.
Similar to red sauce lasagna, the pan's bottom must be covered with a layer of fluid to prevent the noodles from sticking. Since the cream mixture is not acid-based, like tomato sauce, I add 1/2 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.
Additionally, I added Vegan Parmesan Cheese across the top of the vegan white sauce lasagna for added crunch.
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.
Since I made this vegan white sauce lasagna for dinner, I served it with a large dinner salad with my Italian Dressing.
So, the next time you're craving comforting Italian food, try vegan white sauce lasagna for a change of pace. The results are delicious.
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
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! 🙂