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 homemade almond ricotta, a tahini white bean layer, and 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. 

*acceptable but not as wholesome whole food plant based store bought substitutes are: kite hill almond ricotta, parmela creamery cashew aged nut cheese mozzarella shreds, and if you have to then you can substitute the tahini white bean spread with store bought hummus but I can’t vouch for the final flavor results because every brand of hummus will be different (I would suggest Cedar’s organic garlic hommus, if you must).

Cooking Reference Photos:

Tahini White Bean
Tahini White Bean
Tahini White Bean
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)


Almond Ricotta (makes 16 ounces)

  • 2 cups Blanched Almonds
  • 1 1/2 cup Water
  • 1 Tbs Apple Cider Vinegar
  • 1 tsp Sea Salt 
  • 1 handful Fresh Italian Parsley
  • 2 Tbs Vegan Parmesean (optional)

Tahini White Bean Spread (makes 12 ounces)

  • 3 cups Cooked Cannellini Beans
  • 2 Tbs Tahini 
  • 1 Tbs Lemon Juice
  • 2 Tbs Unsweetened Plant Milk
  • 2 tsp Sea Salt
  • 1 tsp Onion Powder
  • 1 Tbs Garlic Powder
  • 1 Tbs Dried Basil
  • 1/4 tsp Black or White 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: in a food processor lightly blend all the ingredients keeping it someone chunky being mindful not to over process and turn it into paste (see reference photo).
    2. Almond Ricotta: (minus the fresh parsley and parmesean) blend all ingredients in a blender. Be sure to add the water to the blender first. Scraping down the sides as you go, blend until smooth and thick without any crunchy almonds. Add the fresh parsley and pulse slightly (or hand mince and mix in). Transfer to dish. Add parmesean and mix. 
    3. 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. 
    4. Lasagna: Preheat oven 400°. 
    5. In a casserole dish, Add a thin layer of alfredo. 
    6. 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. 
    7. Cover the noodles well with alfredo.
    8. Scoop 1/3rd the tahini white bean spread and evenly layer.
    9. Add a layer of baby spinach using 1/3rd. 
    10. Scoop 1/3rd of the ricotta in spoonfuls all over the dish. 
    11. Repeat steps 6 – 10 two more times. 
    12. Add a final layer of noodles. 
    13. Cover well with alfredo making sure you don’t have any dry noodles exposed or they will be crunchy. 
    14. Cover with foil tightly around the edges and bake for one hour. While it’s baking make the vegan mozzarella.
    15. 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 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. 
    16. 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.  
    17. Parmesean: Make ahead or while the lasagna is baking or use store bought. Serve in a side dish for guests.

    *Notes: Start to boil the cauliflower and cashews first while you make the Bean Spread and Ricotta. Transfer Ricotta from the blender (no need to wash it out), make the alfredo next. 

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

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