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Vegan White Lasagna with Cashew Ricotta and Spinach Recipe

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4.3 from 5 reviews

This vegan white lasagna features layers of tender no-boil lasagna noodles, creamy tofu ricotta, a rich vegan alfredo sauce made from cashews, and a vibrant filling of spinach and peas. It’s a deliciously creamy, crowd-pleasing dish perfect as a hearty main course for family meals or special occasions.

  • Author: Zara
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Ingredients

Alfredo Sauce:

  • 1 cup raw cashews
  • 2 ½ cups veggie broth
  • 1 teaspoon cornstarch
  • Black pepper, to taste
  • ¼ teaspoon crushed red pepper flakes (optional)

Filling:

  • 2 tablespoons olive oil
  • 1 cup water
  • 1 pound no-boil lasagna noodles
  • 2 (10-ounce) bags frozen spinach, thawed and drained
  • 1 (10-ounce) bag frozen peas, thawed
  • ¼ cup nutritional yeast (for topping)

Tofu Ricotta:

  • ½ cup cashews
  • 3 tablespoons olive oil
  • ¼ cup water
  • 6 garlic cloves, whole
  • 1 (16-ounce) pack extra-firm tofu
  • Juice of ½ lemon, plus more to taste
  • 1 tablespoon Italian seasoning
  • ¼ teaspoon red pepper flakes, plus more to taste
  • 1 cup fresh basil
  • 1 teaspoon salt, plus more to taste
  • 1 teaspoon black pepper, plus more to taste

Instructions

  1. Prepare the Alfredo Sauce: Add the cashews and vegetable broth to a blender and blend for about one minute until smooth. Season with black pepper and optional crushed red pepper flakes, then transfer to a small saucepan. Heat gently and whisk in the cornstarch, stirring continuously for about 5 minutes until the sauce thickens. Set aside.
  2. Make the Tofu Ricotta: Place cashews, olive oil, water, garlic cloves, extra-firm tofu, lemon juice, Italian seasoning, red pepper flakes, fresh basil, salt, and black pepper into a food processor. Blend until smooth and creamy. Taste and adjust seasoning as needed, then set aside.
  3. Assemble the Lasagna: Oil the bottom and sides of a deep 9x13-inch baking dish. Pour 1 cup of water into the dish and add an even layer of raw no-boil lasagna noodles. Spread one-third of the tofu ricotta over the noodles, followed by one 10-ounce bag of spinach and half of the thawed peas. Pour about 1 cup of the alfredo sauce evenly over the vegetables. Add a second layer of noodles and repeat with the ricotta, spinach, peas, and alfredo sauce. Top with a third layer of noodles, spread all remaining ricotta evenly, pour over the remaining alfredo sauce, and sprinkle nutritional yeast on top.
  4. Prepare for Baking: Cover the baking dish tightly with aluminum foil and set aside to allow the pasta to rehydrate while preheating the oven.
  5. Bake: Preheat the oven to 350°F (175°C). Bake the covered lasagna for 45 minutes. Carefully remove the foil and check if the lasagna is not dry or burning—add a few splashes of water around the edges if needed. Return to oven uncovered and bake for an additional 10 to 15 minutes until the top lightly browns.
  6. Rest and Serve: Remove from oven and allow the lasagna to rest for 10 to 15 minutes to let the filling thicken slightly and make slicing easier. Serve warm.

Notes

  • Check your lasagna sheets: This recipe uses no-boil lasagna noodles that don’t require boiling ahead of time. If using regular noodles, pre-cook them according to package instructions.
  • Remove excess liquid from spinach to prevent the lasagna from becoming too watery or soupy.
  • Cover the lasagna while baking to trap steam and keep the top layers moist; uncover in the last 10-15 minutes for a nicely browned finish.
  • Let the lasagna rest for 10-15 minutes after baking to allow fillings to set and for easier slicing.

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