Casserole, Dinner, Holiday, Italian

Vegan White Lasagna (soy free, gluten free, oil free)


This beautiful white lasagna with tiny pops of green color is the perfect creamy Italian dish. Made with a tahini white bean ricotta, and a cauliflower cashew alfredo.

This is a labor intensive meal made with love. But not to worry, all the components can be made separately and ahead of time, kept covered and refrigerated, then assembled. You can also assemble a day early and refrigerate the lasagna covered overnight. Just add 10 minutes to the baking time.

This also freezes really well! So why not make two and freeze one! That’s what some of our readers like to do.

Cooking Reference Photos:

Tahini White Bean
Tahini White Bean Ricotta
Tahini White Bean Ricotta

Lasagna Noodles
Lasagna Layers
Middle Layer

Vegan White Lasagna (soy free, gluten free, oil free)

Serving: 1 very rich, large 5 layered lasagna in a deep 13×9 casserole dish or roasting pan. With a side of marinara gravy.

Cooking Time: 85 minutes (including 10 minute rest)


Tahini White Bean Ricotta (makes 12 ounces)

  • 3 cups Cooked Cannellini Beans _2 cans drained and rinsed)
  • 2 Tbs Tahini (sesame paste)
  • 1.5 Tbs Lemon Juice
  • 2 Tbs Unsweetened Plant Milk
  • 2 tsp Sea Salt
  • 1 tsp Onion Powder
  • 1 Tbs Garlic Powder
  • 1 handful fresh Italian Parsley
  • 1/4 tsp Black Pepper

    Alfredo (makes 5 cups)

    • 1 small head Cauliflower (3 cups)
    • 1/2 cup raw Cashews
    • 3 cups unsweetened Plant Milk (not soy)
    • 1 Tbs Lemon Juice
    • 2 Tbs Arrowroot Powder (or cornstarch. NOT tapioca!)
    • 4 small Garlic Cloves
    • 1 Tbs Sea Salt (will taste salty but will be deluted with the noodles)


    • 2 cups Fresh Baby Spinach
    • 16 ounce Brown Rice Lasagna Noodles (you don’t need to pre-boil if you use this kind). You can also use penne noodles and make this a pasta bake!
    • Marinara (served on the side, optional) here’s a great recipe or buy fat free jarred to keep it oil free if you prefer.


    Fresh Moxarella Cheese on top! Use this RECIPE LINK HERE

    INSTRUCTIONS: (you need a very deep 13×9 casserole dish or roasting pan)

    1. Tahini White Bean Ricotta: in a food processor lightly blend all the ingredients keeping it somewhat chunky being mindful not to over process and turn it into paste (see reference photo).
    2. Alfredo: Wash and Chop cauliflower (include the stem but remove the green leaves) or use frozen. Boil in a pot with cashews for 10-15 minutes until fork tender. Drain and rinse with cold water. (if you don’t have a high-speed blender you may need to soak your cashews overnight or boil for 30 minutes seperatly until soft and swollen). Drain and rinse with cold water. Add all ingredients to blender until smooth and creamy.
    3. Lasagna: Preheat oven 400°F.
    4. In a casserole dish, Add a thin layer of alfredo.
    5. Then the lasagna noodles side by side (see photo). You may need to boil your noodles until aldente and drain if you aren’t using brown rice noodles or no boil noodles. You will have 5 layers of noodles total.
    6. Cover the noodles well with alfredo.
    7. Scoop 1/3rd the tahini white bean Ricotta and evenly layer or plop.
    8. Add a layer of baby spinach using 1/3rd.
    9. Repeat steps 6 – 10 two more times.
    10. Add a final layer of noodles.
    11. Cover well with alfredo making sure you don’t have any dry noodles exposed or they will be crunchy.
    12. Cover with foil tightly around the edges and bake for one hour. While it’s baking make the vegan mozzarella.
    13. Moxarella: (see link for instructions on how to make the cheese). After the lasagna baked for one hour, uncover and scoop spoonfuls of mozzerella on top. Bake another 10 minutes uncovered and then broil for 3 minutes until lightly browned, Remove from oven and let set/rest for 10 minutes, Garnish with fresh or dried parsley.
    14. Marinara: Make the marinara ahead of time or use jarred and leave to simmer in a lidded pot on the stove. Serve in a side dish for guests.
    15. Parmesan: Make ahead or while the lasagna is baking or use store bought. Serve in a side dish for guests.
    16. Enjoy!

    *Notes: Start to boil the cauliflower and cashews first while you make the ricotta, make the alfredo next.

    You may need to soak the cashews overnight for this recipe if you don’t have a high-speed blender.

    If you like delicious italian recipes you can click on the category “italian”. I definitely suggest this one next!

    Here in the Mama Bella kitchen we love hearing from you! Please leave your comments below! And let us know how our recipes turned out for you and your beautiful family.
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    3 Responses

    1. I always use unsweetened soy milk for recipes like these. Why did you say no soy?

      1. Hi Patty! I would say keep doing that if it works for you! When I make recipes for sauces that are heated with soy milk it leaves a very distinct flavor that changes my desired results. That is the only reason. And if you had a soy allergy.
        Let us know how it turns out for you!

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