White Lasagna

This recipe was originally published in the award-winning cookbook Craving Vegan: 101 Recipes to Satisfy Your Appetite the Plant-Based Way by Sam Turnbull (Appetite by Random House, 2023). Reprinted here with permission.

You can purchase Craving Vegan: 101 Recipes to Satisfy Your Appetite the Plant-Based Way here

Ingredients:

• 12 lasagna noodles

For the Creamy Spinach Sauce

• ½ cup (125 ml) vegan butter, divided
• 2 medium yellow onions, thinly sliced
• 6 cloves garlic, minced or pressed
• ½ cup (125 ml) all-purpose flour
• 4 cups (1 L) unsweetened plant-based milk, such as oat or soy
• ¼ cup (60 ml) nutritional yeast
• 1 tsp salt
• 11 oz. (312 g) baby spinach

For Assembly

• 1 batch Super Quick Tofu Ricotta [HYPERLINK]
• Sunflower Parmesan [HYPERLINK] (optional)

Method:

1. Preheat your oven to 400 F (200 C). Lightly grease a 9×13” (23×33 cm) baking dish.
2. Cook the lasagna noodles according to package directions and set aside.
3. Make the Creamy Spinach Sauce: Melt the vegan butter in a large pot over medium-high heat. Add the onions and garlic and sauté until the onions are translucent and begin to brown, 5-8 minutes, stirring occasionally. Sprinkle in the flour and stir it into the onions. Cook, stirring frequently, for about 1 minute. Mix in the plant-based milk, nutritional yeast, and salt. Bring to a simmer and gently cook, stirring often, until the sauce thickens, about 10 minutes. Stir in the spinach and let it wilt into the sauce. Remove from the heat. You are now ready to assemble the lasagna.
4. Assemble the lasagna: Spread 1 heaping cup (250 ml) of the creamy spinach sauce across the bottom of the prepared pan. Top with three lasagna noodles. Spread 1 more heaping cup of creamy spinach sauce and sprinkle over one third of the ricotta. Top with three more noodles, followed by 1 heaping cup of creamy spinach sauce and another third of the ricotta. Repeat to make the final layer: three noodles, 1 heaping cup creamy spinach sauce, and the remaining third of the ricotta. Top with the last 3 noodles and remaining spinach sauce.
5. Bake for 25 minutes, until heated through and bubbling. Optionally, to finish, you can brown the top under the broiler for 1-2 minutes, until browned and bubbly. Let rest for 15-20 minutes at room temperature before serving. Optionally garnish with a sprinkle of sunflower parmesan.

Note: Ensure you use an unsweetened plant-based milk that is neutral in flavor, but also on that you really enjoy the taste of. Since you use so much plant-based milk in this recipe, you can really taste it—so make sure it’s a favorite!