Vegan White Lasagna

Nothing says comfort food like a creamy, lemony vegan lasagna! This classic Italian dish is made with smokey carrots and spinach in place of Bolognese for an exciting twist that everyone—kids included—can enjoy. A perfect dairy-free option without sacrificing the taste of this favourite meal.

Course Dinner

Cuisine Italian

Keyword carrot recipe, pasta recipe, smoked salmon lasagna, spinach lasagna, vegan white lasagna, whole food plant based lasagna

Prep Time 40

Cook Time 40

Total Time 1 20

Servings

Calories 198kcal

Author Jasmin

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 tbsp 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.

Video

Nutrition