Spring is on its way, and one of my favorite things about spring is all the veggies that are in season. This is seriously the best vegan lasagna primavera and it features all those vegetables. Mushrooms, carrots, broccolini, spinach and peas make this vegan white lasagna overwhelmingly delicious. A garlicky cream sauce with all the spring veggies is layered with vegan ricotta, vegan mozzarella and Parmesan and perfectly al dente noodles. Baked until bubbly and mouth-watering.
What You Need For This Yummy Plant-Based Lasagna:
- Lasagna Noodles: I always use the kind you need to boil first. I just prefer them to the no-boil kind.
- Spinach, Peas, Carrots, Mushrooms, Garlic and Broccolini: These are the veggies I like to use, but you can switch it up if you like.
- Vegan Butter and Flour: To make a roux to thicken your cream sauce.
- Vegan Mozzarella, Ricotta and Parmesan: My favorite brands are Miyoko’s, Follow Your Heart and Kite Hill.
- Oat Milk: Or your favorite non-dairy milk. It is used to make the cream sauce.
- Lemon Juice: I always use fresh.
When I was a kid, my grandma used to make us the Stoffer’s vegetable lasagna from the frozen section of the grocery store. I loved it more than anything, but have yet to find something vegan that is comparable. I made the best vegan lasagna primavera and it tastes just like I remember that one tasting. The moment I took a bite, I knew I had nailed it!
Why Should You Make This Vegan White Lasagna?
- It is truly amazing.
- A very comforting and incredible way to eat your veggies.
- This lasagna will feed a crowd and they will all be very happy.
- It is a little more time consuming than some other recipes. but it is super easy.
- This is a guaranteed way to get applause, people asking for seconds and for the recipe.
The Best Vegan Lasagna Primavera
This white lasagna is filled with all the spring veggies.
Ingredients
- 12 Ounces Lasagna sheets
- 1 Tablespoon Olive oil
- 6 Cloves Garlic, chopped
- 8 Ounces Button mushrooms, chopped
- 2 Carrots, chopped
- 6 Ounces Broccolini
- 12 Ounces Frozen spinach
- 6 Ounces Frozen peas
- 4 teaspoons Lemon juice, divided
- 5 Tablespoons Vegan butter
- 5 Tablespoons All purpose flour
- 4 Cups Non-dairy milk, unsweetened I used oat milk
- 15 Ounces Vegan ricotta, I used Kite Hill
- 8 Ounces Vegan Mozzarella, I used Violife
- 1 Cup Vegan Parmesan, I used Follow Your Heart
- Salt and Pepper to taste
- Red pepper flakes and extra lemon juice for serving
Instructions
- Boil the lasagna noodle sheets according to package directions. Drain when al dente and let cool. I like to toss with a little olive oil so they don't stick together.
- Preheat the oven to 400 degrees(F).
- In a large non-stick skillet, large enough to hold four cups of liquid, heat the olive oil on medium high.
- Add the garlic, mushrooms, carrots and broccolini. Saute, reducing heat as needed until the carrots have softened. About 5-6 minutes. Push all the veggies to one side of the skillet.
- Add the frozen spinach and peas to the empty side of the skillet and sauté until they start to heat and break apart. Then toss with the rest of the veggies.
- Season all the veggies with a few pinches of salt and pepper and 2 teaspoons of the lemon juice. Continue to sauté for a few more minutes until the veggies are all cooked through.
- Remove the veggies from the skillet and put in a separate bowl. Set aside.
- In the same skillet, heat the vegan butter on medium. Once the butter has melted, add the flour and whisk together to form a roux. Simmer for another minute.
- Pour the non-dairy milk into the skillet and whisk until fully combined. Making sure there are no lumps of roux left. Bring to a simmer, and reduce heat to medium low. Allow to simmer until the mixture thickens. About 2-4 minutes.
- Season with a few pinches of salt and pepper, plus the remaining 2 teaspoons of lemon juice. Taste and adjust seasonings.
- Add the veggies back to the skillet with the cream sauce and stir to combine. Remove from the heat.
- In a 9×13 inch baking dish, add a little bit of the veggie cream sauce to the bottom of the dish and spread it out evenly.
- Then place a layer of the lasagna sheets on top. Then 1/3 of the ricotta on top of the noodles, spreading it out evenly. Then 1/3 of the veggie cream sauce, spread it out. Then 1/3 of the mozzarella and 1/3 of the parmesan, sprinkling evenly.
- Repeat with two more layers, noodles, ricotta, sauce, cheeses. (See video)
- Cover with foil and bake for 45 minutes. Uncover and bake for 15 more minutes. Broil for a few minutes to brown the top if desired.
- Let cool for a few minutes, cut into squares and serve topped with more lemon juice and red pepper flakes if desired.
Video
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