Vegan White Sauce Lasagna

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Vegan White Sauce Lasagna

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.
5 from 2 votes
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Course Main Course
Cuisine Italian
Servings 10 people
Calories 158 kcal




  • Preheat oven to 350°.
  • Mandolin slice zucchini.
  • Lay zucchini slices onto parchment lined cookie sheets.
  • Bake for 15 minutes.
  • 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.
  • Add a cup of water to a saucepan along with the kale, garlic, onion powder and sundried tomatoes and cook until kale is soft.
  • Once the zucchini is done baking, line one layer in the bottom of a large casserole dish.
  • Pour the kale mixture over that layer making sure to drain all of the liquid off of the kale first.
  • Add all sauce ingredients to a blender and blend until smooth.
  • Pour a little of the sauce over the kale.
  • Place another layer of zucchini over the kale.
  • Pour the onion/mushroom mixture over that layer and pour a little of the sauce on top.
  • Layer more zucchini.
  • Roughly chop or tear the basil leaves and place on top of the zucchini layer.
  • Another layer of zucchini.
  • Pour the remaining sauce over the whole lasagna and bake for 1 hour.


Calories: 158kcalCarbohydrates: 19gProtein: 8gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 35mgPotassium: 664mgFiber: 4gSugar: 6gVitamin A: 1861IUVitamin C: 33mgCalcium: 83mgIron: 3mg

14 thoughts on “Vegan White Sauce Lasagna”

  1. 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!

  2. 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!

  3. 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!

    1. Thank you for catching that Paulette! I fixed it. You just blend all of the sauce ingredients in a blender any time before layering the lasagna.

  4. Loved this recipe. The topping on mine was really thick on top. In part because I used a tall square corningware dish, and part because I’m learning. As such the leftovers (the cashew cheese was dry looking) and weren’t as appealing to me as it was fresh out of the oven. I opened a can of chili sauce and smothered the top. So mine might not have remained a “White Sauce” lasagna, but it was good to the last bite. Thank you. I’m glad I’ve subscribed.

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