To make the white sauce, place milk in a saucepan and heat over a medium heat, stirring occasionally, for minutes or until almost boiling. Stir in cornflour mixture and cook, stirring constantly, for minutes or until sauce boils and thickens. Stir in mustard and season to taste with black pepper. Combine Parmesan and Cheddar cheeses, sprinkle over top of lasagna and bake for minutes or until lasagna sheets are soft. May be frozen if required — cool for half an hour after baking, cover with plastic wrap to seal, then freeze.
Defrost in fridge overnight prior to reheating. The cashew ricotta is an amazing replacement for dairy ricotta in this vegan lasagna, as well as many other recipes calling for ricotta. Here are a few of my favorite options:. Refrigerator: Leftovers can be stored in the refrigerator for up to 5 days, in a covered container. Reheat: Individual slices can be warmed in the microwave. To reheat larger portions, preheat the oven to F.
Add between 2 — 4 tablespoons of water over the lasagna depending on its size and cover. Bake for 25 minutes, or until the lasagna is hot and bubbly. To make ahead and freeze, prepare the lasagna ahead of time up until baking , and keep it stored in the freezer for up to 2 — 3 months. When ready to bake, preheat the oven to , bake covered for 45 minutes. If you make this WFPB lasagna recipe, please let me know! Leave a comment and rate it below.
I love to hear what you think, or any changes you make. Vegetable Vegan Lasagna is filled with tons of simple veggies and the best ever cashew ricotta cheese for a hearty and filling meal everyone will love! And no one will ever know its dairy-free! Noodles: Cook noodles according to package directions, set aside. If using no boil lasagna noodles like I did there is no need to cook first.
Saute Veggies: In a large skillet, heat oil over medium heat, add onion and garlic, saute for about 5 minutes. Remove from heat. Spinach Ricotta: Mix together the cashew ricotta and spinach, mix well.
Add one more layer of pasta and top with the remaining sauce. Cover with lid, small silpat or foil. Bake: Cover and bake on the center rack for 40 minutes. Let rest covered for 5 minutes, remove cover and let cool 10 minutes.
If not using no-boil noodles, you can remove the cover half way through for a baked look. In a large skillet, heat olive oil and minced garlic over medium high heat. Saute vegetables until tender about 10 minutes. Add pasta sauce to vegetables and remove from heat. In a medium bowl combine ricotta cheese, onion powder and dried parsley. Repeat the layering 4 times.
Sprinkle with Italian seasoning. Cover with aluminum foil and bake for 45 minutes. If freezing entire meal, place lasagna in a disposable aluminum pan double lined with aluminum foil and place in freezer once vegetable pasta sauce mixture cools. There will also be leftover sauce that can easily be frozen and used with pasta for another quick freezer meal. Tried this recipe? Let us know how it was! Comments I haven't made lasagna in a while Dear Kristy, your veggie lasagna looks absolutely wonderful!
It looks hearty and delicious, and I love that it is meat free. I love how your recipe encourages you to pick your own veggies- a great base for any season :. Thanks Lauren, it's easy because you can use whatever you have on hand :. Pinning :.
Love veggie lasagna! And yes, a perfect meal for friends who just had babies!
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