This is such a dreamy, luscious vegan white lasagna. No one will believe there’s no dairy involved here, because it’s so creamy and cheesy! I don’t know about you, but I love pasta and can’t get enough! Vegan White Lasagna is versatile as well, and can be made gluten free simply by subbing gluten free pasta. It’s a great alternative to my classic Vegan Lasagna with red sauce. My version includes white beans, but you could instead substitute vegan chicken, vegan sausages, or a lot of sautéed vegetables such as mushrooms, broccoli, cauliflower, zucchini, etc.
How to make Vegan White Lasagna
First, make the Vegan Alfredo Sauce, then stir spinach into it. Drain and rinse a can of white beans, then cook your lasagna noodles and make the ricotta. Now it’s time to layer! Layer with a little alfredo sauce, then 4-5 cooked lasagna noodles.
Now add 1/2 of the ricotta and spread it around.
Next layer 1/2 of the white beans.
Then layer 1/3 of the vegan alfredo sauce with spinach. Continue layering (more noodles, the rest of the ricotta, the rest of the white beans, 1/3 of the alfredo, more noodles, then finish with the rest of the alfredo sauce).
At this point, if desired, sprinkle an entire bag of vegan mozzarella cheese shreds on top, then bake for 20-25 minutes.
Special Instructions & Tips
Gluten free? Use gluten free lasagna noodles. Instead of beans, you could use vegan chicken pieces, vegan sausages (cut up small) or a bunch of vegetables, such as sautéed mushrooms, broccoli, cauliflower, zucchini and more!
Want more vegan baked pasta dishes?
The Best Vegan Lasagna Baked Vegan Mac and Cheese Jumbo Stuffed Shells Vegan Baked Ziti
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