• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Ve Eat Cook Bake logo

  • Vegan Recipes
  • About
  • English
    • German
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
  • Recipes
  • Access the Library
  • About
    • Facebook
    • Pinterest
    • Twitter
    • YouTube
    • English
    • German
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Access the Library
    • About
    • Facebook
    • Pinterest
    • Twitter
    • YouTube
    • English
    • German
  • ×

    Home » Vegan Pasta

    Vegan White Lasagna with Spinach and Smoked Carrots (Smoked Salmon)

    Published: Jun 25, 2020 · Modified: Feb 16, 2021 by Jasmin Hackmann · This post may contain affiliate links · This blog generates income via ads

    Jump to Recipe
    SHARE THE LOVE
    Share on Facebook
    Facebook
    Pin on Pinterest
    Pinterest
    Tweet about this on Twitter
    Twitter
    Share on Reddit
    Reddit
    Email this to someone
    email
    Share on Yummly
    Yummly

    Vegan white lasagna prepared with a creamy, lemony Bechamel sauce, spinach and smoked carrots layered with lasagna pasta.

    White lasagna in a casserole pan and two plates with a piece of the vegan white lasagna

    As an Amazon Associate, I earn from qualifying purchases. This post may contain affiliate links. Read More

    Let this vegetarian lasagna become a real comfort meal and a great dairy-free, lactose-free alternative to the classic Italian lasagna with Bolognese.

    This pasta dish is not only a hit with the grown-ups, the little ones will love it too.

    My kids were crazy about this great lasagna. Thanks to the smoky taste of the marinated carrots and the spinach.

    Which is the absolute favorite vegetable of my children, they could not get enough of.

    And what is the best part of the whole lasagna? What I also love about pasta bakes, the crispy top layer.

    I have a peculiarity about eating lasagna.

    I take off the crispy part and eat the soft part of the lasagna first, leaving just the crispy part.  I keep the best for the end. Who can relate?

    Button to Join my Recipe Newsletter Mailinglist

    Ingredients

    The vegan white lasagna contains the following ingredients. The exact amount can be found on the recipe card below.

    Cashews, raw

    Flour

    Vegan Milk

    Vegetable Broth

    Lemon Juice, from the bottle or freshly squeezed

    Sea-salt

    Pepper

    Smoked Carrots

    Onion

    Leaf Spinach, frozen or fresh

    Lasagna Sheets

    Sea Salt, Pepper, Nutmeg

    Instruction

    Prepare the carrot salmon 1-2 days beforehand.

    Start soaking the cashews. If you have lasagna sheets that need to be pre-cooked, cook them according to the package instructions. Let the spinach thaw.

    Now dice the onion and fry it vigorously in a small saucepan with a little water.

    Add all the ingredients for the sauce into a high speed blender and blend until you get a creamy sauce.

    Now add this to the onions and let it warm up briefly, but do not bring it to boil. It should start to thicken.

    Season with sea salt, pepper and nutmeg.

    Now start to layer the lasagna.

    Add some of the sauce to the bottom of the dish.

    Now put a layer of lasagna sheets, then spinach, smoked carrots and cover with sauce. Cover with noodles again and continue until the pan is full.

    Bake the lasagna at 350°F (180°C) for about 1 hour or until the desired degree of browning is reached.

    Bird view of the vegan white lasagna on a plate

    Are Lasagna Noodles Vegan?

    Basically yes. However, it depends.

    For example, here in the US, oven-ready lasagna noodles are not vegan because they contain egg. I usually buy the pasta for pre-cooking.

    If you find vegan pasta without precooking, use it so you have one less step to do.

    Assemble in Advance

    You can also prepare the lasagna beforehand and put it in the fridge and bake it later.

    So you have less work. This vegan white lasagna is also suitable as a meal prep.

    Close up of the vegan white lasagna

    Can I leave out the smoked carrots?

    You can also leave out the carrots. The smoke flavor of the carrots gives the lasagna that incredible taste.

    It is up to you whether you want to prepare the carrots or not.

    Can I use the lasagna sauce for pasta?

    You can also use the sauce to prepare a simple pasta dish with e.g. spaghetti.

    Add the spinach leaves to the sauce and you will get a great and quick dish. You can also fold in the smoked carrots.

    White Lasagna on a Plate with using the fork to cut the lasagna piece

    Storage

    Store the leftovers of the vegan white lasagna in a closed container in the refrigerator and bake them again just before serving.

    You can also freeze the lasagna and then bake it again. This keeps the lasagna crispy on top.

    Tips

    • Use gluten-free lasagna pasta and instead of flour, cornstarch or gluten-free flour.
    • Fry mushrooms and use them instead of carrots.
    • Make sure that the sauce does not boil, but only thickens.

    More vegan recipes:

    Bolognese Lasagna

    Pesto Cream Sauce

    Oil-free Pesto

    Pin for Later!

    Close up of the vegan white lasagna with text layover

    Have you tried the recipe?

    If you tried the vegan Recipe, be so nice ♥ and let me know by rating the recipe and writing what you think about it in the comments.  I would love to see your photo on Instagram or Facebook. To do this tag me with @veeatcookbake and my hashtag is #veeatcookbake. So that I can see your creation. Did you know you can add photos on Pinterest under the recipe Pin? I can’t wait to see a photo of your creation there. You find me with @veeatcookbake.

    Enjoy your Meal, Jasmin
    Continue to Content
    Close up of the vegan white lasagna

    Vegan White Lasagna with Spinach and smoked carrots

    Yield: 8
    Prep Time: 40 minutes
    Cook Time: 40 minutes
    Total Time: 1 hour 20 minutes

    Vegan white lasagna prepared with a creamy, lemony Bechamel sauce, spinach and smoked carrots layered with lasagna pasta. Let this vegetarian lasagna become a real comfort meal and a great dairy-free, lactose-free alternative to the classic Italian lasagna with Bolognese. This pasta dish is not only a hit with the grown ups, the little ones will love it too.

    Ingredients

    Lemon bechamel sauce

    • ½ cup (80 g) cashews
    • 4 tablespoon flour
    • 3 cups (750 ml) vegan milk
    • 1 cup (250 ml) vegetable broth
    • ⅓ cup + 1 tablespoon (100 ml) lemon juice
    • 1-2 teaspoon sea salt
    • 2 pinches of pepper

    Other ingredients

    • Vegan Smoked Salmon, Carrot Salmon
    • 1 onion, diced
    • 750 g frozen leaf spinach, thawed or fresh and let it collapse in a pot
    • 350 g lasagna sheets
    • Some salt, pepper, nutmeg

    Instructions

    Prepare the carrot salmon 1-2 days beforehand.

    Start soaking the cashews. If you have lasagna sheets that need to be pre-cooked, cook them according to the package instructions. Let the spinach thaw.

    Now dice the onion and fry it vigorously in a small saucepan with a little water.

    Add all the ingredients for the sauce into a high speed blender and blend until you get a creamy sauce.

    Now add this to the onions and let it warm up briefly, but do not bring it to boil. It should start to thicken. Season with sea salt, pepper and nutmeg.

    Now start to layer the lasagna.

    Add some of the sauce to the bottom of the dish. Now put a layer of lasagna sheets, then spinach, smoked carrots and cover with sauce. Cover with noodles again and continue until the pan is full.

    Bake the lasagna at 350°F (180°C) for about 1 hour or until the desired degree of browning is reached.

    Nutrition Information
    Yield 8 Serving Size 1
    Amount Per Serving Calories 198Total Fat 7gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 30mgSodium 1220mgCarbohydrates 22gFiber 3gSugar 6gProtein 14g

    The nutrition is calculated automatically and should be used as an estimate.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    © Jasmin
    Cuisine: Italian / Category: Dinner
    Button to Join my Recipe Newsletter Mailinglist
    SHARE THE LOVE
    Share on Facebook
    Facebook
    Pin on Pinterest
    Pinterest
    Tweet about this on Twitter
    Twitter
    Share on Reddit
    Reddit
    Email this to someone
    email
    Share on Yummly
    Yummly
    « Vegan White Chili (wfpb)
    How to make a Raspberry Mojito Cocktail (refined sugar free) »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Primary Sidebar

    Hi, I'm Jasmin, Recipe Developer, Photographer behind Ve Eat Cook Bake. Come and join me as I invent new Recipe in my Kitchen Zen Place.

    Mehr über mich →

    Popular

    • Vegan Marble Cake (gluten-free, oil-free)

    • Vegan Serbian White Bean Soup (Pasulj)

    • Homemade Vegan Spaetzle (German Egg Noodles)

    • Best Vegan Burger Sauce Recipe without Mayo (oil free)

    • Quick Vegan Raspberry Cream Dessert

    • Vegan Blackberry Poppy Seed Crumb Cake

    Footer

    About

    • Privacy Policy
    • Disclaimer
    • Terms of use
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work with me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Ve Eat Cook Bake

    • English
    • German