Vegan White Lasagna with Vegetables
Serves 1230 mins prep40 mins cook
A cheesy, creamy vegan lasagna that's packed with vegetables and layered with a homemade white sauce and almond ricotta cheese. The perfect meal for any occasion!
0 servings
What you need
dried oregano

tbsp nutritional yeast

vegan cheese

lasagna pasta
tbsp lemon

cup raw cashews

tbsp onion powder

tsp pepper

cup vegetable mix

tsp kosher salt

cup unsweetened almond milk

cup frozen spinach

cup almond

flat-leaf parsley

tsp rosemary

garlic

garlic powder
Instructions
Preheat oven to 375° In a high speed blender, combine all of the ingredients to create the white sauce and blend until completely smooth. Pour the sauce out of the blender container and into a bowl. Set aside. Wash and dry the blender container, then add all of the ingredients to create the almond ricotta cheese. Blend until well combined into a thick paste that resembles traditional ricotta cheese. Remove contents from the blender, into a bowl and set aside. In a rectangular baking dish, spoon ~2 tbsp of the white sauce across the bottom and spread evenly to keep the pasta sheets from sticking. Add a layer of lasagna sheets over the white sauce, then continue layering with 1 cup mixed vegetables, 1 cup chopped spinach (season with salt and pepper to taste), white sauce, almond ricotta and vegan parmesan cheese. Repeat the layering process until all ingredients have been used allowing for 1 cup of each vegetable per layer. Cover the dish baking dish with foil and transfer to preheated oven to bake for 45 minutes to one hour. Once finished baking, remove from the oven and garnish with fresh parsley (optional) and grated vegan parmesan then let cool for 20 minutes to set. Enjoy!View original recipe
