Vegan Lasagna White Sauce

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?

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
• 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

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

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. 

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. 

FAQs

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

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

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Prep Time 20 mins

Cook Time 30 mins

Total Time 50 mins

Course Entrees

Cuisine Italian

Servings 12 servings

Calories 174 kcal

Ingredients

  

1x2x3x

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/