Vegan White Sauce Lasagna

by Jill Dalton

Vegan Lasagna is the ultimate comfort food. This white sauce version offers an alternative to the traditional red sauce and is gluten-free, refined sugar-free, and oil-free! Layers of zucchini noodles, mushrooms, greens, onions, and a cheesy delicious white sauce are sure to satisfy and bring some much needed comfort in these crazy times. If you ever felt intimidated by making lasagna fear not, this version is much simpler to make and will have you feeling like a superstar home chef.

Vegan White Sauce Lasagna

Vegan Lasagna is the ultimate comfort food. This white sauce version offers an alternative to the traditional red sauce and is gluten-free, refined sugar-free, and oil-free! Layers of zucchini noodles, mushrooms, greens, onions, and a cheesy delicious white sauce are… Mains Vegan White Sauce Lasagna European Print Recipe
Serves: 8-10 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 2.9/5
( 30 voted )

Ingredients

4 medium size zucchini
2 onions, roughly chopped
2 - 8 ounce containers of mushrooms, sliced
4 cloves garlic, minced
1 bunch of kale
1 teaspoon onion powder
1/4 cup sundried tomatoes, diced
1 - 2 cups fresh basil

Sauce

1 cup cashews
1 cup rolled oats
2 teaspoons dijon mustard
2 tablespoons lemon juice
4 tablespoons white wine vinegar
1/2 cup nutritional yeast
2 teaspoons onion powder
2 cups water

Instructions

  1. Preheat oven to 350°.
  2. Mandolin slice zucchini.
  3. Lay zucchini slices onto parchment lined cookie sheets.
  4. Bake for 15 minutes.
  5. Cook the onions and mushrooms together on medium high heat until all of the moisture is wicked out, adding a little water only if onions and mushrooms start sticking to the pan.
  6. Add a cup of water to a saucepan along with the kale, garlic, onion powder and sundried tomatoes and cook until kale is soft.
  7. Once the zucchini is done baking, line one layer in the bottom of a large casserole dish.
  8. Pour the kale mixture over that layer making sure to drain all of the liquid off of the kale first.
  9. Pour a little of the sauce over the kale.
  10. Place another layer of zucchini over the kale.
  11. Pour the onion/mushroom mixture over that layer and pour a little of the sauce on top.
  12. Layer more zucchini.
  13. Roughly chop or tear the basil leaves and place on top of the zucchini layer.
  14. Another layer of zucchini.
  15. Pour the remaining sauce over the whole lasagna and bake for 1 hour.

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11 comments

nina September 5, 2020 - 5:11 pm

I want to add the lasagna pasta to this. It sounds good, but I need my pasta carbs. Have you done this ?

Reply
Jill Dalton September 7, 2020 - 6:47 pm

I haven’t but I’m sure it will work just fine. =)

Reply
Susan September 6, 2020 - 7:05 pm

This looks so delicious. Would you be able to substitute Eggplant for the zuccini noodles and follow the same remainder of the recipe? Thank you Jill!

Reply
Jill Dalton September 7, 2020 - 6:47 pm

Yes, absolutely.

Reply
Susan Moss September 8, 2020 - 6:58 am

Great! Thanks Jill!!!

Reply
tuscany1522 September 12, 2020 - 3:52 pm

This Lasagna is phenomenal !! The tastes are amazing. My brain and taste buds kept thinking I was actually eating a delicious non-vegan Lasagna — and the basil!!!. It was great to know I could even have another serving or two 🙂 I just made this for dinner tonight for the first time. Because I’m half Italian, I’ve never found a Vegan white sauce lasagna anything to write home about, and the smells and tastes of really good Italian food I do miss. Because it was Jill’s recipe, and how I just wanted something that tasted Italian, I gave it a try– with doubts. Well, I was happily and completely surprised!

As Jill says, it’s important to make sure you get as much of the liquid as possible out of the Kale after it is cooked when layering. Also, baking the zucchini first for 15 minutes definitely makes for not having a watery lasagna. Though the recipe doesn’t call for it, I added two tablespoons of no-salt seasoning in the mushroom and onion part while cooking.
This is a keeper!

Jill, thanks so much for this!

Reply
Jill Dalton September 12, 2020 - 5:50 pm

I am so happy you liked it! Thank you for such a wonderful review!

Reply
Cindy October 11, 2020 - 9:44 pm

So good. Might be my new favorite. I wouldn’t change a thing. Looking forward to getting your cookbook.

Reply
Darlene Sharp October 12, 2020 - 5:32 am

That was surprisingly absolutely delicious and nicer than any “real” lasagne I have ever had before! My meat eating daughter begged for more after having some! This was my first time to your site and can’t wait t try more. thank you!

Reply
Jill Dalton October 14, 2020 - 10:09 am

That is fantastic! Thank you so much for sharing that with me.=)

Reply
Susan Moss October 15, 2020 - 5:52 pm

Looking forward to making this dish. Thank you Jill! Susan

Reply

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