A scrumptious combination of so many flavours, this White Winter Lasagna is rich with Almond Ricotta, Mindful Pesto, and mushrooms, layered with white sweet potato, spinach, and zucchini. A wonderful crowd-pleaser on a wintery day!
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| Prep Time | 30 minutes |
| Cook Time | 45 minutes |
| Servings |
servings
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Ingredients
- 2 Tablespoons oil
- 1/2 sweet onion finely chopped
- 2-3 cups sliced mushrooms
- 1/4 cup vegan butter
- 3 cloves finely minced garlic
- 2 teaspoons dried oregano
- 1/3 cup all purpose flour
- 3 cups oat or any plant milk
- 2 cups vegetable broth
- 1 Tablespoon fresh lemon juice
- 1/4 cup nutritional yeast
- 1 teaspoon dijon mustard
- 1 1/2 cups Cashew Crumbles vegan parmesan
- 2 cups almond ricotta
- 2 10 oz packages frozen chopped spinach thawed and squeezed
- 3/4 cup vegan pesto
- 2 medium zucchini
- 1 large white sweet potato baked or microwaved just until tender
- salt and pepper to taste
- 1 package oven-ready lasagna noodles no boiling required
Ingredients
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Instructions
Preparing the Parts
- If baking right away, preheat oven to 350 degrees F.
- Grease a 9 x 13 inch pan.
- Heat the oil in a large pan and when it is hot, add sliced mushrooms and chopped onion and cook on medium heat until browned, about 5-8 minutes. Season with salt and pepper. Remove from the pan and set aside.
- Into the same pan, add the butter, the garlic and the oregano. Cook for about 30 seconds on medium heat, being careful not to let the garlic brown. Sprinkle the flour over the pan, then stir and cook for about 1 minute.
- Combine the broth, the milk, the lemon juice, nutritional yeast, and mustard. Add this to your pan and bring to a boil, whisking until smooth and thickened. Cook for about 2 minutes.
- Stir in 1 cup of vegan parmesan. Add salt and pepper to taste. Set this white cheeze sauce aside.
- In a medium bowl, combine the almond ricotta, the spinach, and the pesto. Add salt and pepper to taste.
- Slice the zucchini lengthwise into very thin, even slices. Do the same with the cooked white potato.
Lasagna Construction
- Spread 1/2 cup of your white cheeze sauce on the bottom of your greased pan.
- Lay down 3-4 lasagna noodles to cover the bottom.
- Spread this with half of the ricotta cheese/pesto/spinach mixture, half the mushrooms, half of the sliced zucchini, and half of the sliced white sweet potato. Pour about 1 and 1/2 cups of sauce over this.
- Repeat the same sequence again. Finish by putting on a final layer of noodles, and spreading the last of the white sauce evenly over the top. Sprinkle with the remaining half cup of the Cashew Crumble.
- At this point, you can cover and refrigerate for a few hours or overnight. When ready to eat, bake covered in foil for about 40 minutes and then remove foil and allow to cook a few more minutes to allow the lasagna to brown a little on top.
- Slice and serve with a salad and some crusty, grainy bread! Enjoy!
Recipe Notes
No store-bought cheeze products are needed here! Just use these easy recipes for Almond Ricotta and Cashew Crumbles. This vegan pesto is also simple and delicious.
I made this one without the white sweet potato, just increased the zucchini and it was great!
