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Vegan White Lasagna with Spinach, Mushrooms, and Cashew Ricotta Recipe

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4.3 from 1 review

  • Author: Sara
  • Total Time: 1 hour 35 minutes
  • Yield: 12 servings
  • Diet: Vegan

Description

This Vegan White Lasagna features a creamy cashew-based Alfredo sauce combined with a savory mushroom and spinach ricotta filling made from tofu and cashews. Layered between tender lasagna noodles and topped with vegan mozzarella and parmesan cheeses, this plant-based casserole offers rich flavors and satisfying textures without any dairy. Perfect for a comforting dinner that serves 12, this recipe is both flavorful and nutritious.

Ingredients

Alfredo Sauce

  • 1 cup raw cashews
  • 1 tablespoon olive oil
  • 1/2 medium yellow onion, chopped
  • 6 large cloves garlic, minced
  • 15-ounce can cannellini beans, drained and rinsed
  • 2 tablespoons nutritional yeast
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1 cup water

Mushroom Spinach Ricotta Filling

  • 16 ounces frozen spinach, thawed and drained
  • 1 tablespoon olive oil
  • 1/2 medium yellow onion, chopped
  • 8 ounces cremini mushrooms, sliced or chopped
  • 4 large cloves garlic, minced
  • 1 tablespoon Italian seasoning
  • 1 cup raw cashews (or raw slivered almonds, or 1 more tofu block)
  • 14.5 ounces firm tofu, drained (no need to press)
  • 2 tablespoons lemon juice
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt (or to taste)
  • 1/2 cup vegan mozzarella shredded cheese (optional)

Other

  • 1 box lasagna noodles (about 12 large noodles)
  • 8 ounces vegan mozzarella shredded cheese (optional)
  • 1/2 cup vegan parmesan cheese (optional)
  • Fresh chopped parsley (for serving)

Instructions

  1. Make the Alfredo Sauce: Bring 3 cups of water to a boil, then pour over the cashews and let them soak for 5 minutes to soften. In the meantime, heat olive oil in a small pan over medium heat. Add the chopped onion and garlic, sauté for 5 minutes until fragrant and translucent, then remove from heat. Drain the cashews and add to a high-powered blender with the cannellini beans, sautéed onion and garlic, nutritional yeast, lemon juice, salt, and 1 cup water. Blend until very smooth. Set aside.
  2. Prepare the Mushroom Spinach Ricotta Filling: Thaw and drain the spinach thoroughly, squeezing out excess water. Heat olive oil in a large sauté pan over medium heat. Add the chopped onion and mushrooms, cooking for 10-15 minutes while stirring frequently until the mushrooms are soft. Add garlic and Italian seasoning, cook for 1 more minute until fragrant, then stir in the prepared spinach. Remove the pan from heat.
  3. Make the Ricotta Mixture: In a food processor, pulse cashews until fine and crumbly. Add tofu, lemon juice, garlic powder, and salt. Pulse until the mixture is smooth and well combined. If using, stir in half of the vegan mozzarella cheese. Combine this ricotta mixture with the mushroom spinach sauté, mixing well.
  4. Assemble the Lasagna: Preheat the oven to 400°F (200°C) and lightly grease a 9×13 inch casserole dish. Cook the lasagna noodles according to package instructions; lay them on parchment paper after cooking to prevent sticking or use no-boil noodles if preferred. Spread about 1/2 cup of Alfredo sauce evenly on the bottom of the casserole dish. Layer 4-5 noodles over the sauce, spread half of the mushroom spinach filling, then drizzle 1/2 cup of Alfredo sauce on top. Add another layer of noodles, the remaining mushroom spinach filling, and another 1/2 cup of Alfredo sauce. Finish with a final layer of noodles, pour the remaining Alfredo sauce on top, then sprinkle with the remaining vegan mozzarella and vegan parmesan cheeses if using.
  5. Bake and Serve: Cover the casserole tightly with foil and bake for 30 minutes. Remove the foil and bake uncovered for an additional 10 minutes until the top is slightly browned. Let the lasagna cool for at least 15 minutes before slicing to allow it to set. Garnish with fresh chopped parsley and serve warm. Enjoy your comforting vegan meal!

Notes

  • Soaking cashews helps them blend into a creamy sauce texture.
  • Draining and squeezing the spinach thoroughly prevents excess moisture in the filling.
  • You can use no-boil noodles as an alternative to cooked noodles.
  • Adjust salt according to taste, especially if adding vegan cheeses that may be salty.
  • For nut alternatives, raw almonds or additional tofu can be used in the ricotta mixture.
  • Letting the lasagna cool before slicing helps it hold its shape better.
  • Prep Time: 35 minutes
  • Cook Time: 1 hour
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Find it online: https://saraflavors.com/vegan-white-lasagna-with-spinach-mushrooms-and-cashew-ricotta-recipe/