Creamy Vegan White Lasagna with Cashew Ricotta

"white lasagna vegan"

CiaoBella

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1/22/2026

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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

Indulge in a rich, dairy-free white lasagna layered with creamy cashew ricotta, tender sautéed mushrooms, spinach, and perfectly cooked pasta sheets. This vegan version combines a velvety garlic béchamel sauce with fresh herbs, making it a comforting, wholesome meal packed with plant-based protein and flavor. Perfect for family dinners or casual gatherings, it satisfies both vegan and non-vegan palates alike.

vegan creamy comforting plant-based dinner casserole

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Name: Creamy Vegan White Lasagna with Cashew Ricotta
Yield: 6
Ingredients: 12 lasagna noodles (use no-boil or regular); 2 cups raw cashews (soaked 4 hours or overnight); 1 cup unsweetened almond milk; 2 tbsp nutritional yeast; 1 tbsp lemon juice; 2 cloves garlic, minced; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 tsp nutmeg; 1 lb cremini mushrooms, sliced; 4 cups fresh spinach, roughly chopped; 2 tbsp olive oil; 1 tbsp all-purpose flour; 2 cups unsweetened almond or oat milk (for béchamel); 1 small onion, finely chopped; 2 cloves garlic, minced; 1/4 cup fresh parsley, chopped; Salt and pepper, to taste

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