dairy free 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.

Vegan White Sauce Lasagna

onion

garlic (minced)

mushrooms (sliced thin)

(organic spinach)

shallot (minced (cut smaller than diced))

garlic (minced (fresh is best))

dry white wine

vegetable broth (divided)

raw cashews (or sub white beans, silken tofu

Nutritional Yeast

Dijon mustard

garlic powder

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 1/2 cup vegetable broth, which will help wilt the remaining spinach.

Remove the onion, mushroom, and spinach mixture from the heat, and set aside.

Lasagna

In a skillet, saute garlic, shallots, and onions until translucent.

Add the wine and cook it down for about 5 minutes.

Add 1/2 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 1/2 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.

White Sauce

In a 9 X 13-inch casserole dish, pour 1/2 cup vegetable broth in the pan&#39;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.

Layering the Lasagna

Sprinkle with vegan parmesan cheese

Optional

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. 

Baking/Freezing/Cooking ahead of time

This Vegan Eggplant Lasagna is free from Gluten, Dairy, and Grains, but not on flavor! A hearty, healthy, and cozy dinner option.

Vegan Eggplant Lasagna

Yellow Onion, diced

Carrot, finely diced

oz Crushed tomatoes

Tomato Paste

Dry Green Lentils

Vegetable Broth

Parsley, chopped

Basil, chopped

Salt,

Lentil Filling, above

Vegan Ricotta

Eggplant,

½ cup Marinara Sauce of Choice

Prepare the Eggplant: 

Preheat the oven to 375F while you prepare all of the ingredients. Line 2-3 Baking Trays with parchment paper and fill each tray with the Eggplant &#8220;coins&#8221;, so none are overlapping. Bake for 25 minutes, then remove from the oven.

Make the Lentil Filling

In the meantime, add the diced Onion to a large pot with a splash of Water or Oil; sauté over Medium heat for 3-4 minutes, until translucent. Then, add the Carrot, Crushed Tomatoes, and Tomato Paste to the pot, stirring well. Once everything is well incorporated, add the Lentils, Vegetable Broth, Parsley, and Basil. Bring everything to a boil, then cover and simmer over low for 30 minutes.

Layer the Lasagna

Spread 1/2 cup of Marinara Sauce over the base of a large casserole dish, then cover it well with 1/3 of the Eggplant &#8211; try to overlap it as tightly as possible!

Layer 2: add another layer of Eggplant, then follow with the remainder of the Lentils and another 1/3 of the Ricotta

Top it Off: add the remainder of the Eggplant to the Casserole, followed by the rest of the Vegan Ricotta. Pour 1 cup of Marinara Sauce over the dish, and swirl it together with the Ricotta to complete the Lasagna.

Bake and Serve

bake the Lasagna at 375F for 35 minutes. Let the Lasagna sit for 10 minutes, then cut and serve as desired.

Made this for Christmas Eve and I loved it!! Would add less lemon juice into the ricotta cheese 'cause I like it less citrusy. Thanks for the recipe!

This recipe was perfect.  The Lentil mixture is the best and I'm looking forward to incorporating in other dishes.  I'm on the only vegan in the house and I will have to freeze most of it.  Some one asked for nutritional value and I plugged the recipe into my fitness pal and came up with the following
serving of 10 calories 223, total fat 11.1g, saturated 1.6g, polyunsaturated 1.1g, monounsaturated 2.8g, total carbs 23.8g, dietary fiber 6.8g, protein 13.7g, calcium 21.6%, iron 18.9%, Potassium 5930mg, vitamin A 115.4%, vitamin C 16.7%.

Loved this recipe! My Mum (not vegan) really enjoyed it as well. I followed the recipe exactly and it turned out wonderful. Can’t wait to make it again :)

This was amazing. The flavours were incredible and the texture was perfect. And the cheese?! Drool...

New to veganism and was looking for a few starter recipes. This one will definitely be added to the rotation. I added fresh garlic and oregano to the sauce. Delicious! Incredible flavor - my family devoured it.

I made this last night and iot was great! super filling and tasty!!! I am off nuts right now and sub 1 extra package of tofu. Can't wait to make this for non vegan friends!! thank you!!

This recipe was so tasty! I didn't have enough eggplant so I used zucchini strips in addition and it was a great combination. I would definitely make this again!

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a shout out from  Houston Tx! Just wanted to mention keep up the good work!

I made this recipe this past weekend, and it was easy to follow.  However, I found that the lentils did not cook thoroughly.  I left them cooking on the stove with the lentil filling for an extra 10 minutes, then I finished making the lasagna expecting the lentils to finish cooking in the oven, but this did not happen. Do you have any idea what I may have done wrong?  The dish came out very good and flavorful as I would like to make it again.  Can I precook the lentils then add them to the filling? - Thank you

I've made this before for your eggplant lasagna and it was delicious 💞 I'm making it again now and I blended in my food processor for 60 secs before realizing I forgot to add the soaked cashews 🙈 will the texture be too weird if I add them now?

Top 2 dairy free lasagna recipes from across the web

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Vegan White Sauce Lasagna

Vegan Eggplant Lasagna

Top 2 dairy free lasagna recipes from across the web

The most viewed dairy free lasagna recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan White Sauce Lasagna

Vegan Eggplant Lasagna

The most viewed dairy free lasagna recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine