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Vegan white sauce lasagna
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4.79 from 19 votes

Vegan White Sauce Lasagna

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.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Entrees
Cuisine: Italian
Diet: Vegan, Vegetarian
Servings: 12 servings
Calories: 174kcal



  • 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, silken tofu , flour ot or gluten-free flour for a nut-free version
  • ¼ cup Nutritional Yeast
  • 2 Tablespoons Dijon mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder



  • According to the package instructions, cook lasagna noodles, or use pre-baked 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 cook 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, and 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, silken tofu, flour of choice, 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 pre-baked noodles, overlapping them slightly in the pan, and covering the bottom.
  • Pour a thin layer of white sauce on the noodles, and spread it across them. 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.


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. 


  • Vegan white sauce lasagna stays fresh and covered in the refrigerator for up to 3 days.
  • To reheat lasagna from the refrigerator, bake it in a 350-degree oven for 30 minutes.
  • To freeze cooked lasagna, let it cool, and cut it into pieces to freeze individually. 
  • Remember, if you freeze lasagna pieces, it's best to thaw them completely before reheating them in the oven or microwave. 


Serving: 12g | Calories: 174kcal | Carbohydrates: 27g | Protein: 7g | Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 11mg | Sodium: 540mg | Potassium: 342mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1131IU | Vitamin C: 10mg | Calcium: 72mg | Iron: 2mg