Why You’ll Love This Recipe
This lasagna is not only meatless but also free from gluten and dairy, making it suitable for a wide range of dietary needs. The creamy roasted garlic sauce, made with cashews, almond milk, and nutritional yeast, adds a rich, velvety texture without the heaviness of traditional dairy-based sauces. The combination of leeks, spinach, and asparagus gives this dish a vibrant, springtime feel. It’s a perfect way to enjoy lasagna with a lighter twist, all while being filling and nutritious.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Creamy Roasted Garlic Sauce:
- 1 whole head of garlic (reserve 2-3 cloves)
- 1 cup raw unsalted cashews (soaked for 2-3 hours)
- 2 cups vegetable or chicken broth (low-sodium)
- 2 cups unsweetened almond milk
- 3 tablespoons arrowroot starch
- 3 tablespoons nutritional yeast (optional)
- 1 teaspoon kosher salt (more to taste)
- Black peppercorn (to taste)
- 4 sprigs of fresh thyme
For the Lasagna:
- 2-3 cloves garlic (from the reserved garlic)
- 2-3 leeks (adjust based on leek size)
- 2 bunches (~600g) asparagus
- 1 box (283g) baby spinach
- 1 box (~280g) no-boil lasagna sheets (gluten-free or regular)
- Avocado oil (or other high-heat oil for sautéing)
- Kosher salt (to taste)
Directions
- Soak the Cashews:
- Soak the cashews in 2 cups of water for 2-3 hours, or overnight if preferred. After soaking, drain and set aside.
- Roast the Garlic:
- Preheat the oven to 450°F (232°C).
- Cut off the tip of the garlic bulb to expose the cloves, sprinkle with salt, and wrap it in foil.
- Roast in the oven for 45 minutes until soft and fragrant. Set aside to cool.
- Prepare the Vegetables:
- Mince the 2-3 cloves of garlic that were reserved.
- Trim the leeks, removing the dark green parts (save them for stock) and keeping the white and pale green parts. Cut in half lengthwise, rinse thoroughly, and slice crosswise into ½-inch pieces.
- Snap the woody ends off the asparagus and chop the stalks into 1-1.5” pieces. For garnish, you may leave 3 whole asparagus stalks. Cut the thicker asparagus stalks lengthwise in half.
- Make the Roasted Garlic Sauce:
- Once the roasted garlic is cool enough to handle, squeeze the cloves out of their skins and place them in a blender.
- Add the soaked cashews, vegetable broth, almond milk, arrowroot starch, nutritional yeast (if using), salt, black pepper, and thyme sprigs.
- Blend until smooth.
- Pour the mixture into a medium-sized pot and bring to a gentle simmer over low heat for 5 minutes, stirring occasionally.
- Taste the sauce and adjust seasoning as needed with more salt or pepper. Set aside.
- Prepare the Vegetables for the Lasagna:
- Heat avocado oil in a skillet over medium heat.
- Add the leeks and a pinch of kosher salt, sautéing for 8-10 minutes until softened.
- Add the minced garlic and cook for an additional 2 minutes.
- In a separate pan, sauté the spinach until just wilted (you may need to do this in two batches). Once wilted, squeeze out any excess water and set aside.
- Assemble the Lasagna:
- Preheat the oven to 375°F (190°C).
- In a lasagna pan, start by spreading ½ cup of the roasted garlic sauce at the bottom.
- Place a layer of no-boil lasagna noodles on top.
- Alternate layers of sauce, sautéed leeks, wilted spinach, raw asparagus pieces, and noodles until all ingredients are used up.
- If you reserved any whole asparagus stalks, place them on top as a garnish.
- Top with the remaining sauce and sprinkle the lasagna with a small amount of extra nutritional yeast or dairy-free cheese if desired.
- Bake the Lasagna:
- Cover the lasagna with aluminum foil (sprayed with cooking spray to prevent sticking) and bake for 30-35 minutes.
- Uncover and bake for another 8-10 minutes, until the top is slightly golden and bubbly.
- Let the lasagna rest for 10 minutes before serving.
Servings and Timing
- Yield: 6 servings
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
Variations
- Protein Options: Add crumbled tempeh, tofu, or cooked chickpeas between layers for additional protein.
- Herb Swaps: Substitute thyme with rosemary, oregano, or sage for a different flavor profile.
- Extra Veggies: Add roasted eggplant, zucchini, or bell peppers for more variety in the lasagna.
- Cheese Swap: Use your favorite plant-based cheese or nutritional yeast for a cheesy, dairy-free alternative.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: You can freeze the lasagna for up to 2 months. Let it cool completely before covering and freezing. To bake from frozen, allow it to thaw in the refrigerator overnight and bake as directed.
- Reheating: Reheat in a 375°F oven for 15-20 minutes or in the microwave until heated through.
FAQs
1. Can I use regular lasagna noodles instead of gluten-free?
Yes, you can use regular lasagna noodles if you don’t need the dish to be gluten-free.
2. Can I make this lasagna ahead of time?
Yes, you can assemble the lasagna a day in advance and refrigerate it before baking. Alternatively, you can freeze it after assembling and bake it when needed.
3. What can I use if I don’t have arrowroot starch?
You can substitute arrowroot starch with cornstarch or tapioca starch.
4. How do I make this recipe nut-free?
You can substitute the cashews with silken tofu or sunflower seeds for a creamy texture without nuts.
5. Can I add a protein to this lasagna?
Yes, you can add crumbled tempeh, tofu, or even cooked lentils for added protein.
6. Can I use other vegetables in place of asparagus?
Yes, zucchini, mushrooms, or spinach would work well as substitutes for asparagus.
7. Is the roasted garlic necessary for the sauce?
While roasted garlic adds a deeper flavor, you can use fresh garlic instead if you prefer a milder taste.
8. Can I make this recipe with dairy?
Yes, you can substitute the almond milk with regular milk and the cashews with heavy cream, if you prefer a non-vegan version.
9. How do I know when the lasagna is done?
The lasagna should be bubbly and the top should be lightly browned when done. Allow it to rest for 10 minutes before serving.
10. How do I prevent the noodles from sticking?
Make sure to add enough sauce between each layer of noodles, and cover the lasagna with foil while baking to keep moisture in.
Conclusion
This Springtime White Lasagna is the perfect meal to celebrate the fresh flavors of spring. With creamy roasted garlic sauce, fresh vegetables, and a hearty yet light filling, it’s a wholesome and satisfying dish for all diets. Whether you’re serving it for a family meal or making it ahead for a weeknight dinner, this recipe is sure to be a hit!
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Springtime White Lasagna
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
Description
This Springtime White Lasagna is a light, creamy, and wholesome dish, perfect for spring! Filled with roasted garlic, fresh leeks, asparagus, spinach, and a rich cashew-based creamy sauce, this vegan, gluten-free, dairy-free lasagna is a comforting yet fresh meal. The bright flavors of spring vegetables shine through, making it an ideal dish for a special occasion or a healthy weeknight dinner.
Ingredients
1 whole head of garlic (reserve 2–3 cloves)
1 cup raw unsalted cashews (soaked for 2–3 hours)
2 cups vegetable or chicken broth (low-sodium)
2 cups unsweetened almond milk
3 tablespoons arrowroot starch
3 tablespoons nutritional yeast (optional)
1 teaspoon kosher salt (more to taste)
Black peppercorn (to taste)
4 sprigs of fresh thyme
2–3 cloves garlic (from the reserved garlic)
2–3 leeks (adjust based on leek size)
2 bunches (~600g) asparagus
1 box (283g) baby spinach
1 box (~280g) no-boil lasagna sheets (gluten-free or regular)
Avocado oil (or other high-heat oil for sautéing)
Kosher salt (to taste)
Instructions
- Soak the Cashews: Soak the cashews in 2 cups of water for 2-3 hours, or overnight if preferred. After soaking, drain and set aside.
- Roast the Garlic: Preheat the oven to 450°F (232°C). Cut off the tip of the garlic bulb to expose the cloves, sprinkle with salt, and wrap it in foil. Roast in the oven for 45 minutes until soft and fragrant. Set aside to cool.
- Prepare the Vegetables: Mince the 2-3 cloves of garlic that were reserved. Trim the leeks, removing the dark green parts (save them for stock) and keeping the white and pale green parts. Cut in half lengthwise, rinse thoroughly, and slice crosswise into ½-inch pieces. Snap the woody ends off the asparagus and chop the stalks into 1-1.5” pieces. For garnish, you may leave 3 whole asparagus stalks. Cut the thicker asparagus stalks lengthwise in half.
- Make the Roasted Garlic Sauce: Once the roasted garlic is cool enough to handle, squeeze the cloves out of their skins and place them in a blender. Add the soaked cashews, vegetable broth, almond milk, arrowroot starch, nutritional yeast (if using), salt, black pepper, and thyme sprigs. Blend until smooth. Pour the mixture into a medium-sized pot and bring to a gentle simmer over low heat for 5 minutes, stirring occasionally. Taste the sauce and adjust seasoning as needed with more salt or pepper. Set aside.
- Prepare the Vegetables for the Lasagna: Heat avocado oil in a skillet over medium heat. Add the leeks and a pinch of kosher salt, sautéing for 8-10 minutes until softened. Add the minced garlic and cook for an additional 2 minutes. In a separate pan, sauté the spinach until just wilted (you may need to do this in two batches). Once wilted, squeeze out any excess water and set aside.
- Assemble the Lasagna: Preheat the oven to 375°F (190°C). In a lasagna pan, start by spreading ½ cup of the roasted garlic sauce at the bottom. Place a layer of no-boil lasagna noodles on top. Alternate layers of sauce, sautéed leeks, wilted spinach, raw asparagus pieces, and noodles until all ingredients are used up. If you reserved any whole asparagus stalks, place them on top as a garnish. Top with the remaining sauce and sprinkle the lasagna with a small amount of extra nutritional yeast or dairy-free cheese if desired.
- Bake the Lasagna: Cover the lasagna with aluminum foil (sprayed with cooking spray to prevent sticking) and bake for 30-35 minutes. Uncover and bake for another 8-10 minutes, until the top is slightly golden and bubbly. Let the lasagna rest for 10 minutes before serving.
Notes
This dish is vegan, gluten-free, and dairy-free, making it suitable for a wide range of dietary needs.
If you prefer a nut-free option, substitute cashews with silken tofu or sunflower seeds.
You can add more vegetables such as roasted zucchini, eggplant, or mushrooms for extra flavor and nutrition.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 7g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
