Description
This vegan white lasagna is packed with spring vegetables and layers of creamy dairy-free ricotta, mozzarella, and parmesan. A rich and comforting dish made with a silky plant-based béchamel sauce and fresh, vibrant flavors from broccolini, carrots, peas, and spinach. Perfect for a cozy family dinner or meal prep!
Ingredients
Units
Scale
Lasagna & Vegetables
- 12 oz lasagna sheets
- 1 tbsp olive oil
- 6 cloves garlic, chopped
- 8 oz button mushrooms, chopped
- 2 carrots, chopped
- 6 oz broccolini
- 12 oz frozen spinach
- 6 oz frozen peas
- 4 tsp lemon juice, divided
- Salt & pepper to taste
- Red pepper flakes (for serving)
Vegan Béchamel Sauce
- 5 tbsp vegan butter
- 5 tbsp all-purpose flour
- 4 cups unsweetened non-dairy milk (e.g., oat milk)
- 15 oz vegan ricotta (e.g., Kite Hill)
- 8 oz vegan mozzarella (e.g., Violife)
- 1 cup vegan parmesan (e.g., Follow Your Heart)
Instructions
Prepare the Lasagna Sheets
- Cook the lasagna noodles according to package instructions until al dente.
- Drain and toss with a little olive oil to prevent sticking.
Cook the Vegetables
- Preheat oven to 400°F (200°C).
- Heat olive oil in a large skillet over medium-high heat.
- Add garlic, mushrooms, carrots, and broccolini. Sauté for 5-6 minutes until the carrots soften.
- Push the veggies to one side, add spinach and peas, and cook until they thaw and combine.
- Season with salt, pepper, and 2 tsp lemon juice. Transfer to a bowl and set aside.
Make the Béchamel Sauce
- In the same skillet, melt vegan butter over medium heat.
- Whisk in flour, cooking for 1 minute until golden.
- Gradually add non-dairy milk, whisking constantly until smooth.
- Simmer until thickened (2-4 minutes). Season with salt, pepper, and 2 tsp lemon juice.
- Stir in the sautéed vegetables and remove from heat.
Assemble the Lasagna
- Spread a thin layer of the béchamel veggie sauce on the bottom of a 9×13″ baking dish.
- Layer lasagna sheets, ⅓ of ricotta, ⅓ of veggie sauce, and ⅓ of mozzarella & parmesan.
- Repeat for two more layers.
Bake the Lasagna
- Cover with foil and bake for 45 minutes.
- Uncover and bake for 15 more minutes.
- Optional: Broil for a few minutes for a golden top.
Serving
- Let cool slightly, slice, and serve with red pepper flakes and lemon juice.
Notes
Storage & Reheating
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in the oven at 350°F (175°C) for 15 minutes or microwave until warm.
- Freeze lasagna before or after baking for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg