Vegan White Lasagna
A creamy, herb-scented vegan white lasagna made with a velvety béchamel and layers of roasted vegetables, perfect for a comforting meal without the heaviness of tomato sauce.
Ingredients
Lasagna Layers
- 12 oz Lasagna noodles Regular or oven-ready; pre-boil if using regular.
- 6-8 cups Mixed roasted vegetables Zucchini, bell peppers, mushrooms.
- 2 tbsp Olive oil For roasting vegetables.
- to taste Salt For seasoning.
- to taste Pepper For seasoning.
- 2-3 cups Vegan béchamel sauce Cashew cream or almond-milk-based roux.
- optional Nutritional yeast For a cheesy note.
- for garnish Fresh herbs Basil or parsley.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Toss chopped zucchini, bell peppers, and mushrooms with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and edges are golden.
- Prepare the béchamel: for cashew cream, blend soaked cashews with water and nutritional yeast until silky; for an almond-milk roux, melt vegan butter, whisk in flour to form a paste, gradually add almond milk and whisk until thickened.
Assembly
- Lightly grease a 9x13-inch baking dish. Spread a thin layer of béchamel over the bottom.
- Lay down a single layer of lasagna noodles. Spoon a generous layer of roasted vegetables over the noodles, then drizzle or spread more béchamel on top.
- Repeat layers until ingredients are used, finishing with a top layer of béchamel. Sprinkle nutritional yeast over the top if using.
Baking
- Cover loosely with foil and bake for 25 minutes. Remove the foil and bake another 8-10 minutes to brown the top.
- Let the lasagna cool for 10-15 minutes to set before slicing and serving.
Notes
You can substitute vegetables based on season or preference. This dish is ideal for preparing ahead before baking. Try adding roasted cherry tomatoes for added acidity!