If you think you need dairy to enjoy a rich, creamy, and cheesy lasagna, think again! This Vegan White Lasagna with Mushrooms & Spinach is a game-changer. It’s packed with hearty mushrooms, nutrient-dense spinach, and an ultra-creamy homemade cashew-based cheese sauce that melts beautifully into every bite.

Perfect for family dinners, meal prep, or even impressing your non-vegan friends, this lasagna brings comfort food to the next level—without any dairy or eggs. Ready to dig in? Let’s get started!

Why You’ll Love This Vegan White Lasagna

• Ultra-Creamy and Cheesy – Thanks to the homemade vegan mozzarella sauce, you won’t even miss traditional cheese.
• Packed with Flavor – Earthy mushrooms, garlic, and Italian seasoning come together to create a truly comforting dish.
• Easy to Make Ahead – Assemble in advance, bake when ready, and enjoy leftovers for days!
• Perfect for Any Occasion – Whether it’s a cozy weeknight meal or a dinner party, this lasagna will impress.

Let’s Get Cooking!

Before we dive into assembling our masterpiece, let’s prep the individual components of the dish: the vegetables, the cheese sauce, and the ricotta-spinach filling.

Step 1: Preheat & Prepare the Baking Dish

Start by preheating your oven to 350°F (175°C) and positioning the rack in the middle. Lightly grease a 9×13-inch baking dish so nothing sticks. This also helps with easy serving later!

Step 2: Soak the Cashews for the Cheese Sauce

Cashews are the secret to a silky, dairy-free mozzarella sauce! If you haven’t soaked your cashews overnight, don’t worry—you can do a quick soak:

• Bring a small pot of water to a boil.
• Remove from heat and add 2 cups of raw cashews.
• Let them soak for 20 minutes until softened, then drain and set aside.

This step ensures a smooth, creamy texture for our cheese sauce.

Step 3: Thaw and Drain the Spinach

Spinach adds a beautiful pop of color and extra nutrition. Since frozen spinach is more convenient, we need to thaw and squeeze out excess water before using it.

• Place 10 oz chopped frozen spinach in a fine mesh strainer and run it under warm water, breaking apart any icy chunks.
• Once thawed, use your hands to squeeze out as much water as possible.
• Alternatively, microwave the spinach for 3 minutes, let it cool, then squeeze out the water.

This step is crucial! If there’s too much moisture left in the spinach, your lasagna might turn watery.

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Step 4: Make the Ricotta-Spinach Mixture

If you haven’t prepared a vegan ricotta cheese yet, now is the time to do so! There are many store-bought options, but homemade versions using tofu, cashews, or almonds work great.

Once your ricotta is ready:

• In a large bowl, mix 16 oz of vegan ricotta cheese with the drained spinach until well combined.
• Set aside—this will be one of our creamy, delicious layers!

Step 5: Cook the Vegetables

Now, let’s bring in some savory depth with sautéed mushrooms, onions, carrots, and celery.

• Heat a large skillet over medium heat.
• Add 2-3 tablespoons of water (instead of oil) and sauté ½ a medium onion (finely diced) and 3 cloves garlic (minced) for about 3 minutes, until fragrant.
• Add 1 rib of diced celery and 1 diced medium carrot, cooking for another 4 minutes, stirring occasionally.
• If the pan gets too dry, add a few tablespoons of water to prevent sticking.

Step 6: Cook the Mushrooms

Mushrooms are the real star of this dish, adding a meaty, umami flavor that makes this lasagna hearty and satisfying.

• Add 16 oz crimini mushrooms, roughly chopped to the skillet.
• Cook until they soften, brown, and release their juices—this takes about 7-8 minutes.
• Season with ½ teaspoon of Italian seasoning, salt, and pepper to taste.
• Remove from heat and set aside.

Now that we’ve prepped our delicious vegetable filling and ricotta-spinach mixture, it’s time to move on to the creamy, gooey vegan mozzarella cheese sauce—arguably the best part of this lasagna! This sauce brings everything together, making the layers melt into one another for that cheesy, comforting bite you crave.

Let’s get blending!

Step 7: Blend the Vegan Mozzarella Cheese Sauce

This cashew-based mozzarella sauce is silky, stretchy, and full of cheesy flavor. It’s also incredibly easy to make—all you need is a high-speed blender!

Ingredients for the Vegan Mozzarella Sauce:

• 2 cups soaked raw cashews (see soaking instructions in Part 1)
• 2 cups unsweetened almond milk (or any non-dairy milk)
• 7 tablespoons tapioca starch (this gives the sauce its signature stretchiness!)
• ¼ cup nutritional yeast (for a cheesy, umami flavor)
• 2 teaspoons lemon juice (or apple cider vinegar for tang)
• 1 teaspoon salt
• 1 teaspoon garlic powder
• Optional: 1 teaspoon liquid smoke (for a subtle smoky depth)
• Optional: 1 teaspoon smoked paprika (adds warmth and color)

How to Make It:

1. Add all ingredients to a blender. Blend on high speed until the mixture is completely smooth and creamy—about 30-60 seconds.
2. Transfer to a saucepan. Heat over medium heat, stirring constantly.
3. Cook until thick and stretchy. As the sauce heats up, it will start thickening. Keep stirring for 5-7 minutes until it reaches a gooey, stretchy consistency.
4. Remove from heat and set aside. This sauce will thicken more as it cools, making it perfect for layering in the lasagna.

Pro Tip: If the sauce gets too thick while assembling, add a splash of almond milk and stir to loosen it back up.

Step 8: Assemble the Lasagna

Now comes the fun part—layering everything together! Grab your greased 9×13-inch baking dish and your prepped ingredients.

Layering Order:

1. A Thin Layer of Cheese Sauce: Spread a few tablespoons of the vegan mozzarella sauce on the bottom of the baking dish to prevent sticking.
2. First Layer of Lasagna Sheets: Arrange no-boil lasagna noodles on top, making sure they slightly overlap.
3. Mushroom Mixture: Spread ⅓ of the sautéed mushroom mixture evenly over the noodles.
4. Vegan Mozzarella Cheese Sauce: Drizzle ⅓ of the cheese sauce over the mushrooms.
5. Ricotta-Spinach Mixture: Spoon ⅓ of the ricotta-spinach mix over the top and gently spread it out.
6. Repeat Layers: Continue layering in the same order until all the ingredients are used up.
7. Finish with Cheese Sauce: The final layer should be the remaining cheese sauce spread evenly over the top.

At this point, your lasagna should look creamy, cheesy, and absolutely delicious. But we’re not done yet—it’s time to bake!

Step 9: Bake to Perfection

How to Bake the Vegan White Lasagna:

1. Cover with foil – This prevents the top from drying out while baking.
2. Bake at 350°F (175°C) for 20 minutes – The lasagna will start bubbling and heating through.
3. Remove foil and bake uncovered for another 20 minutes – This allows the top to brown slightly, giving it a golden finish.

Your kitchen will start smelling heavenly at this point—just hold on a little longer!

Step 10: Cool & Serve

Once baked to perfection, remove the lasagna from the oven and let it cool for 10-15 minutes before slicing. This is super important! Cooling helps the layers set so that when you cut into it, each piece holds together beautifully.

Final Touches:

• Sprinkle vegan parmesan cheese on top for extra cheesiness.
• Garnish with fresh parsley or basil for a pop of color and freshness.

FAQs & Final Thoughts on the Best Vegan White Lasagna

Now that your Vegan White Lasagna with Mushrooms & Spinach is ready to be devoured, let’s wrap things up with some frequently asked questions and extra tips to make sure you get the best results every time. Whether you’re a seasoned vegan cook or trying dairy-free lasagna for the first time, these answers will help you perfect this dish!

Frequently Asked Questions (FAQs)

1. Can I Make This Lasagna Ahead of Time?

Absolutely! This lasagna is great for meal prep because the flavors deepen overnight. You can:

• Assemble it ahead and store it uncooked in the fridge for up to 2 days before baking.
• Bake it completely, then refrigerate for up to 5 days. Simply reheat in the oven at 350°F (175°C) for 15-20 minutes before serving.

2. Can I Freeze This Vegan Lasagna?

Yes! This lasagna freezes beautifully. Here’s how:

• Freezing Before Baking: Assemble the lasagna in a freezer-safe dish, wrap tightly with plastic wrap and foil, and freeze for up to 3 months. When ready to bake, thaw in the fridge overnight and then bake as directed.
• Freezing After Baking: Let the lasagna cool completely, then slice into portions and freeze in airtight containers. Reheat individual servings in the microwave or oven.

3. What Can I Use Instead of Cashews for the Cheese Sauce?

If you have a nut allergy, here are some substitutions:

• Sunflower seeds – Soaked and blended, they create a creamy sauce.
• Silken tofu – Adds a smooth texture and is packed with protein.
• Coconut cream – For an ultra-rich version, use full-fat coconut cream instead of cashews.

4. Can I Use Fresh Spinach Instead of Frozen?

Yes! If using fresh spinach, lightly sauté it for 2-3 minutes until wilted, then squeeze out excess moisture before mixing it into the ricotta.

5. What Are the Best Vegan Cheese Brands for This Recipe?

While homemade cheese sauces work great, you can also use store-bought vegan cheeses like:

• Vegan mozzarella shreds (Violife, Daiya, or Miyoko’s work well)
• Vegan ricotta (Tofutti or Kite Hill)
• Vegan parmesan (Follow Your Heart or homemade cashew parm)

6. What Can I Serve with This Lasagna?

This lasagna is hearty enough to stand on its own, but if you want a complete meal, try serving it with:

• Garlic bread – Because what’s lasagna without bread?!
• A fresh green salad – Something simple with balsamic dressing to balance the richness.
• Roasted vegetables – Such as zucchini, asparagus, or bell peppers.

7. How Can I Make This Lasagna Gluten-Free?

Simply swap regular no-boil lasagna sheets for gluten-free lasagna noodles! Many brands now offer egg-free, gluten-free pasta that works perfectly.

Vegan White Lasagna with Mushrooms & Spinach

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• Author: David
• Total Time: 1 hour 5 minutes

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Description

A creamy, dairy-free vegan white lasagna packed with mushrooms, spinach, and a rich homemade cashew-based cheese sauce. This hearty, comforting dish is perfect for any occasion!

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Ingredients

Scale 1x2x3x

Mushroom Mixture

• ½ medium onion, finely diced
• 3 cloves garlic, finely minced
• 1 rib celery, diced
• 1 medium carrot, diced
• 16 oz crimini mushrooms, roughly chopped
• ½ teaspoon Italian seasoning
• Salt and pepper, to taste

Vegan Mozzarella Cheese Sauce

• 2 cups raw cashews, soaked overnight* (see notes)
• 2 cups unsweetened almond milk (or any non-dairy milk)
• 7 tablespoons tapioca starch (also called tapioca flour)
• ¼ cup nutritional yeast
• 2 teaspoons lemon juice (or apple cider vinegar)
• 1 teaspoon salt
• 1 teaspoon garlic powder
• Optional: 1 teaspoon liquid smoke
• Optional: 1 teaspoon smoked paprika

Additional Ingredients

• 1 recipe vegan ricotta cheese (about 16 oz)
• 10 oz chopped frozen spinach
• 1–2 boxes no-boil lasagna sheets (gluten-free or regular, ensure they contain no eggs)
• Vegan parmesan cheese, for garnish
• Fresh parsley or basil, for garnish

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Instructions

1️⃣ Preheat & Prepare:
Preheat your oven to 350°F (175°C) and position the rack in the middle. Lightly grease or prepare a 9×13-inch baking dish.

2️⃣ Soak the Cashews:
Bring a small pot of water to a boil, then remove from heat and soak the cashews for 20 minutes until softened. Drain and set aside. (If soaked overnight, draining is sufficient.)

3️⃣ Thaw & Drain Spinach:
Place frozen spinach in a mesh strainer and run it under warm water, breaking apart icy chunks. Once thawed, squeeze out excess water with your hands. Alternatively, microwave the spinach for 3 minutes, let it cool, then squeeze out the water.

4️⃣ Prepare Ricotta & Spinach Mixture:
If you haven’t prepared the vegan ricotta cheese, do so now. In a large bowl, mix the ricotta with the thawed spinach until well combined. Set aside.

5️⃣ Cook the Vegetables:
In a large skillet over medium heat, add 2-3 tablespoons of water. Once hot, add the onions and garlic and sauté for 3 minutes until fragrant. Add the celery and carrots, cooking for 4 minutes until softened. If needed, add water (2-3 tbsp at a time) to prevent sticking.

6️⃣ Cook the Mushrooms:
Add the chopped mushrooms and cook until soft, browned, and their juices have evaporated. Season with Italian seasoning, salt, and pepper. Remove from heat and set aside.

7️⃣ Blend the Vegan Mozzarella Cheese Sauce:
In a high-speed blender, blend the soaked cashews, almond milk, tapioca starch, nutritional yeast, lemon juice, salt, garlic powder, liquid smoke (if using), and smoked paprika (if using) until completely smooth.

8️⃣ Assemble the Lasagna:

Spread a few tablespoons of sauce at the bottom of the baking dish.

Add a layer of lasagna sheets (about 6, depending on pan size).

Spread ⅓ of the mushroom mixture, ⅓ of the cheese sauce, and ⅓ of the ricotta-spinach mixture.

Repeat for 3 layers, finishing with the cheese sauce on top.

9️⃣ Bake:

Cover the lasagna with foil and bake for 20 minutes.

Remove foil and bake uncovered for 20 more minutes, allowing the top to brown slightly.

🔟 Cool & Serve:
Let the lasagna cool for 10-15 minutes before slicing. This helps it set and makes slicing easier. Garnish with vegan parmesan and fresh parsley or basil.

Notes

• Cashew Substitution: If allergic to cashews, substitute with sunflower seeds or silken tofu.
• Gluten-Free Option: Use gluten-free lasagna noodles.
• Make-Ahead Tip: Assemble the lasagna a day ahead and refrigerate. Bake as directed when ready.
• Storage: Store in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.

• Prep Time: 25 minutes
• Cook Time: 40 minutes

Nutrition

• Serving Size: 6-8