Layers of vegan ricotta, creamy white sauce, lasagna noodles, spinach and white beans make this Vegan White Lasagna a comforting dinner. Sure to become a family favorite!
This is such a dreamy, luscious vegan white lasagna. No one will believe there’s no dairy involved here, because it’s so creamy and cheesy!
I don’t know about you, but I love pasta and can’t get enough! Vegan White Lasagna is versatile as well, and can be made gluten free simply by subbing gluten free pasta. It’s a great alternative to my classic Vegan Lasagna with red sauce.
My version includes white beans, but you could instead substitute vegan chicken, vegan sausages, or a lot of sautéed vegetables such as mushrooms, broccoli, cauliflower, zucchini, etc.
How to make Vegan White Lasagna
First, make the Vegan Alfredo Sauce, then stir spinach into it. Drain and rinse a can of white beans, then cook your lasagna noodles and make the ricotta. Now it’s time to layer!
Layer with a little alfredo sauce, then 4-5 cooked lasagna noodles.
Now add 1/2 of the ricotta and spread it around.
Next layer 1/2 of the white beans.
Then layer 1/3 of the vegan alfredo sauce with spinach. Continue layering (more noodles, the rest of the ricotta, the rest of the white beans, 1/3 of the alfredo, more noodles, then finish with the rest of the alfredo sauce).
At this point, if desired, sprinkle an entire bag of vegan mozzarella cheese shreds on top, then bake for 20-25 minutes.
Special Instructions & Tips
- Gluten free? Use gluten free lasagna noodles.
- Instead of beans, you could use vegan chicken pieces, vegan sausages (cut up small) or a bunch of vegetables, such as sautéed mushrooms, broccoli, cauliflower, zucchini and more!
Want more vegan baked pasta dishes?
This post contains affiliate links. Read my full disclosure here.
Vegan White Lasagna
Ingredients
- 1 recipe Vegan Alfredo Sauce
- 6 cups baby spinach
- 15 ounce can white beans (SEE NOTES)
- 1 box lasagna noodles
- optional: bag of vegan mozzarella shreds
Vegan Ricotta
- 1 cup raw cashews
- 16 ounces firm tofu
- 2 tablespoons fresh lemon juice
- 1 teaspoon salt
- 1/2 cup nutritional yeast
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
Instructions
- Preheat the oven to 400 degrees F and lightly grease a 9 by 13 inch casserole dish.
- Make the Vegan Alfredo Sauce. Stir the spinach into the sauce and set aside.
- Drain and rinse the white beans. Set aside.
- Cook the lasagna noodles according to package instructions, then drain and rinse and set aside.
- Make the Vegan Ricotta: Add the cashews to a food processor and process until fine and crumbly. Then add the tofu in chunks, nutritional yeast, lemon juice, salt, basil, oregano and garlic powder to the food processor. Pulse until well combined and pretty smooth.
- Assemble the Lasagna: Spoon 1/4 cup of the alfredo sauce/spinach on the bottom of the casserole dish. Layer with 4-5 lasagna noodles, 1/2 of the vegan ricotta, 1/2 of the beans and about 1/3 of the alfredo sauce/spinach. Add another 4-5 noodles, then the rest of the ricotta, the rest of the beans, 1/3 of the alfredo sauce/spinach, 4-5 more noodles and pour the rest of the alfredo sauce/spinach over the top.
- Optional: Top with an entire bag of vegan mozzarella shreds.
- Bake uncovered in the oven for 20-25 minutes. Let it cool for 15-20 minutes before serving.
Notes
- You may substitute vegan chicken pieces or vegan sausages, cut up, for the white beans if desired. OR use sautéed mushrooms and other vegetables, such as broccoli or zucchini.
- For gluten free, use gluten free lasagna noodles.
Great lasagna recipe! I used chopped vegan chicken instead of beans and increased the baby spinach.
Another hit from Nora!
I love your ideas! Thanks you for your fabulous review and feedback!
I love this yummy white lasagna! I run a program called the Vegan Volunteer Corps in Chicago and we feed 50 people living in a homeless shelter every month a full course plant-based meal. Will be making this lasagna for our March 10th meal. I’m sure they will love it!
That sounds fabulous, Sherry! Thanks for the program and for feeding people! What a giving act! I hope everyone enjoys the lasagna!
Making this for Sunday dinner tomorrow, quick question, are the cashews that are ground for the ricotta filing soaked before grinding??
Thank you, the recipe looks awesome!!
I hope you love the white lasagna! No, they are not soaked first for this recipe. Enjoy!
I am thinking about making this white lasanga – it looks amazing and the reviews are fantastic. Question: Is there a way to incorporate canned pumpkin into this recipe in order to make it a pumpkin lasagna?
You might be able to, but I’m not sure! Sounds good.
I made some adjustments to this recipe to use up what I had on-hand, and it turned out delicious! I added sautéed zucchini and used a ready-made vegan cashew Parmesan sauce that was just sitting in my fridge in place of the Alfredo (had to water it down a bit to make it work). I also used no-boil gluten free noodles that worked pretty well for this recipe (the top ones were a just little chewy). Definitely a tasty option for dinner!
Hi Nina. Innovative thinking, and your meal sounds delicious! Thanks for sharing your great ideas, feedback and review!
As always, this was another fantastic recipe from Nora! I was feeling lazy and tried this lasagna with no boil noodles (with no egg). I did cover it with foil to bake and it came out perfect!
It’s so fantastic the lasagna came out perfect for you! Thank you for your great feedback and review!
This lasagna is SO GOOD! It’s even better than your standard lasagna with red sauce. The beans are a great addition.
I’m making this for Thanksgiving. Looks delish.
Hi Nora – I am preparing this vegan lasagna dish this morning for an upcoming event – would I freeze this dish after I assemble the entire dish and wait to bake just before serving? I was just a little confused about freezing after reading the vegan Alfredo sauce recipe?? Thank you for you prompt reply!!
Yes, you can freeze the assembled unbaked lasagna. Bake it as normal before serving but add a few extra minutes to the baking time. Hope this helps!
Loved this. I sautéed mushrooms and onion as 1 layer, skipped the ricotta entirely and used some vegan mozzarella shreds. This was fabulous, thank you Nora!
You are welcome! I’m so glad you loved the lasagna! Thanks for your wonderful feedback and ideas!
Should the cashews be soaked before making the ricotta?
Hi Jennifer. No, the cashews are not soaked for this recipe.
Nora, can I make this lasagna the day before using uncooked noodles? In nonvegan lasagna one can do this as the noodles will cook up just perfect after it sits all night refrigerated. It is so much easier to spread sauce and cheese mixture onto uncooked noodles versus cooked without tearing them when assembling the lasagna. I am planning to.prepare this for our Christmas dinner. We love going outside the box and bring new tastes and dishes to our table for holidays after growing up with ALL the traditional menu items. Please reply. I follow you on IG and have made so many of your delicious recipes, never ever being disappointed.
I haven’t tried it but you can certainly try it out! I’m not sure the noodles will get soft enough, but it’s possible. Thank you for enjoying my recipes, I hope everyone loves the lasagna!
This looks delicious and I can’t wait to try it! I was wondering if you have tried freezing this? I’d love to be able to make a double batch, pop one in the freezer and one in the oven.
Yes, it freezes quite well. You can absolutely do that. Thank you!
can this recipe be made without cashews? My partner and I have a nut allergy but would still love to make this dish. Is there anything we could substitute for those ingredients?
It’s a little hard because there are cashews in both the alfredo sauce AND the ricotta. But, you might be able to. You could make my almond vegan ricotta instead, and try substituting either raw slivered almonds or sunflower seeds for the cashews in the alfredo sauce. It will be a bit different but would work quite well!
It is a very rare recipe indeed that the whole family enjoys. I have a very picky two-year-old. Everyone loved this!!
Hi Anna. I’m glad you all enjoyed the lasagna! Thank you!
Another fabulous recipe!! Nora, your recipe’s never let my Husband and I down, your blog is always a go to for us! I added some vegan chicken in as well and it was delicious. Super easy! And so glad you noted about cooking the lasagna noodles first, that has been an issue when making lasagna previously. Absolutely will be making this lasagna again!!
Thanks so much! So glad you’re enjoying the recipes!
Hi Nora,
Would the mozzarella topping you use in the “best vegan lasagna” work well for this recipe also? I’d prefer that in lieu of a store bought variety.
Thanks!
Yes, that would work for topping this lasagna as well. Hope you enjoy!
Delicious! My 23 yr old son said ” not bad” which is the greatest of compliments from him. Thanks for another winner.
You’re welcome! Glad he approved!
I made this, and oh my goodness! It’s delicious. Thank you for such a great recipe.
You’re welcome! Glad you like it. 🙂
Nora, do you have a recipe for the vegan alfredo sauce?
Yes, I link to it several times in the post and the recipe card, but here it is again: Vegan Alfredo Sauce.
Thank you, Nora! It wasn’t highlighted on my computer . . . but, you certainly did include the link. Thank you so much! Can’t wait to try it.
Hi Nora, love your recipes! Can you substitute uncooked lasagna noodles?
Thanks
Thank you so much Henrietta! Unfortunately the lasagna noodles need to be cooked first in this recipe, sorry! I just couldn’t get it to work with uncooked noodles.