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

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

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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?

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.

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.

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.

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

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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.