Creamy vegan spinach and mushroom white lasagna made with dairy-free sauce. A comforting, healthy plant-based dinner everyone will love.
⏱ Time
Prep: 20 minutes
Cook: 40 minutes
Serves: 6
🧺 Ingredients
Lasagna
- 9 lasagna noodles (regular or gluten-free)
- 2 cups mushrooms, sliced
- 2 cups fresh spinach
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
Vegan White Sauce
- 1 cup raw cashews (soaked 2–4 hours)
- 1¼ cups unsweetened plant milk
- 2 cloves garlic
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- ½ tsp onion powder
👩🍳 Instructions
Firstly, cook lasagna noodles according to package directions and set aside.
Next, sauté mushrooms in olive oil until golden. Then add spinach and cook until wilted.
Meanwhile, blend all white sauce ingredients until smooth and creamy.
After that, preheat oven to 180°C (350°F).
Then, assemble lasagna: sauce, noodles, mushroom-spinach mixture, and repeat layers.
Finally, top with sauce, cover, and bake for 30 minutes. Uncover and bake 10 more minutes.
🌟 Tips & Variations
- Nut-Free: Use silken tofu instead of cashews.
- Extra Creamy: Add vegan mozzarella between layers.
- Herby: Add basil, thyme, or oregano.
- Protein Boost: Add white beans or lentils.
- Gluten-Free: Use gluten-free noodles.
🌿 Benefits of Vegan Spinach and Mushroom White Lasagna
Firstly, spinach provides iron, calcium, and vitamins A & K.
Secondly, mushrooms offer antioxidants and immune support.
Moreover, cashews provide healthy fats and plant protein.
In addition, it’s cholesterol-free and dairy-free.
As a result, this dish supports heart and digestive health.
🧒 Kid-Friendly Version
- Firstly, chop mushrooms finely for a smoother texture.
- Then, reduce garlic and nutritional yeast.
- Next, add vegan cheese for familiarity.
- Finally, serve with garlic bread or corn.
🧮 Nutrition Facts (Per Serving – Approximate)
- Calories: 360 kcal
- Protein: 14 g
- Carbohydrates: 38 g
- Fat: 18 g
- Fiber: 6 g
- Sugar: 4 g
- Cholesterol: 0 mg
