Description
A delicious and creamy Vegan White Lasagna: a comforting plant-based dinner with velvety cashew Alfredo sauce, rich tofu ricotta, and layers of spinach and peas. Easy to make and perfect for the family.
Ingredients
Scale
Alfredo Sauce
- 1 cup raw cashews
- 2½ cups vegetable broth
- 1 tsp cornstarch
- Black pepper, to taste
- ¼ tsp crushed red pepper flakes (optional) Tofu Ricotta
- ½ cup raw cashews
- 3 tbsp olive oil
- ¼ cup water
- 6 garlic cloves, whole
- 1 (16 oz) block extra-firm tofu, drained
- Juice of ½ lemon (plus more to taste)
- 1 tbsp Italian seasoning
- ¼ tsp red pepper flakes (optional)
- 1 cup fresh basil leaves
- 1 tsp salt (plus more to taste)
- 1 tsp black pepper (plus more to taste) Lasagna & Filling
- 2 tbsp olive oil (for the pan)
- 1 cup water
- 1 lb no-boil lasagna noodles
- 2 (10 oz) bags frozen spinach, thawed and well-drained
- 1 (10 oz) bag frozen peas, thawed
- ¼ cup nutritional yeast (for topping)
Instructions
- Make the Alfredo Sauce: Add cashews and veggie broth to a blender and blend on high for 1 minute until smooth. Pour into a saucepan over medium heat, whisk in cornstarch, and cook for 5 minutes until thickened. Season with black pepper and red pepper flakes (if using). Set aside.
- Make the Tofu Ricotta: Add all ricotta ingredients to a food processor and blend until creamy and smooth. Taste and adjust lemon, salt, or seasoning as needed. Set aside.
- Assemble the Lasagna: Lightly oil a deep 9×13-inch baking dish and pour 1 cup of water into the base. Layer 1: Add a layer of no-boil noodles. Spread ⅓ of the ricotta over the noodles. Add ½ of the spinach, ½ of the peas, and pour over 1 cup of Alfredo. Layer 2: Repeat with noodles, ⅓ of ricotta, remaining spinach and peas, and another 1 cup of Alfredo. Layer 3: Top with noodles, spread remaining ricotta evenly, pour over remaining Alfredo, and sprinkle nutritional yeast on top.
- Bake: Cover tightly with foil and let it sit for 15–20 minutes while the oven preheats to 350°F (175°C). Bake covered for 45 minutes. Uncover and bake an additional 10–15 minutes until lightly golden.
- Let Rest & Serve: Let rest 10–15 minutes before serving to help set the layers. Serve warm.
Notes
- Spinach Prep: Thaw the frozen spinach completely and squeeze it very well. Excess moisture is the primary cause of a watery lasagna.
- Noodles: Use no-boil lasagna noodles for the easiest preparation. If using traditional lasagna noodles, cook them first and drain well.
- Resting: The 10–15 minute rest time after baking is essential. It helps the lasagna set and makes serving neat slices much easier.
- Creaminess: For the best texture in the Alfredo sauce, blend the cashews for a full minute to ensure they are completely pulverized and smooth.
- Make Ahead: The entire lasagna can be assembled (unbaked) and refrigerated for up to 2 days. Add 10-15 minutes to the baking time.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Baking, Blending, Layering
- Cuisine: Italian-American
Nutrition
- Serving Size: Whole dish (1 large lasagna)
- Calories: ~4,500–4,800 kcal
- Sugar: ~40 g
- Sodium: ~1,800 mg (depends on broth + added salt)
- Fat: ~280 g
- Saturated Fat: ~45 g
- Unsaturated Fat: ~225 g
- Trans Fat: 0 g
- Carbohydrates: ~350 g
- Fiber: ~45 g
- Protein: ~140 g
- Cholesterol: 0 mg (100% plant-based)
Keywords: Vegan Lasagna, White Lasagna, Cashew Alfredo, Tofu Ricotta, Vegetable Lasagna, Plant-Based Dinner, No-Boil Lasagna, Easy Vegan Meal, Comfort Food, Italian Dinner