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There is something truly magical about this Springtime White Lasagna Recipe that captures the very essence of the season in every bite. Featuring tender no-boil noodles layered with a luscious roasted garlic cashew sauce, vibrant asparagus, fresh leeks, and bright baby spinach, this dish feels like a celebration of spring’s freshest goodness. The creamy, savory white sauce contrasts beautifully with the crisp spring vegetables, making it a comfort food upgrade that’s as elegant as it is wholesome. Whether you’re serving it for a cozy family dinner or a cheerful gathering, this recipe will instantly become one of your favorites for warm-weather dining.
Ingredients You’ll Need
Each ingredient in this Springtime White Lasagna Recipe plays an essential role, whether it’s crafting the silky sauce, providing a textural crunch, or bringing fresh, green color to the dish. The combination is simple but well-thought-out, ensuring every mouthful feels balanced and satisfying.
- Whole head of garlic (reserve 2-3 cloves): Roasting the whole head softens and sweetens the garlic, providing rich depth to the sauce, while reserved cloves add fresh garlicky punch to the vegetables.
- Raw unsalted cashews (1 cup, soaked): Soaked cashews are the secret to a creamy and dairy-free sauce that still feels indulgent.
- Vegetable or chicken broth (2 cups, low-sodium): Adds savory flavor and moisture without overwhelming the dish.
- Unsweetened almond milk (2 cups): Keeps the sauce light and slightly nutty, complementing the cashews perfectly.
- Arrowroot starch (3 tablespoons): This natural thickener makes the sauce silky and smooth, bringing it all together.
- Nutritional yeast (3 tablespoons, optional): Adds a subtle cheesy flavor that enhances the savory profile.
- Kosher salt (1 teaspoon plus more to taste): Essential seasoning to balance and amplify flavors.
- Black peppercorn (to taste): For a touch of warmth and slight bite.
- Fresh thyme sprigs (4): The herbaceous aroma infuses the sauce with delicate earthiness.
- Reserved garlic cloves (2-3): Minced and sautéed with leeks to build aromatic layers.
- Leeks (2-3, white and pale green parts): Sautéed until tender, they bring mild sweetness and texture.
- Asparagus (2 bunches, about 600g): Spring’s star vegetable here adds color, crunch, and fresh flavor.
- Baby spinach (1 box, approx. 283g): Quickly wilted for vibrant greens and subtle earthiness.
- No-boil lasagna sheets (1 box, approx. 280g): Save time and create tender layers without the fuss of boiling.
- Avocado oil (for sautéing): A high-heat, neutral oil that helps cook the veggies perfectly.
How to Make Springtime White Lasagna Recipe
Step 1: Soak the Cashews
Begin by soaking the raw unsalted cashews in water for 2 to 3 hours or even overnight if you have the time. This process softens them for blending and is crucial to achieving the ultra creamy consistency of the sauce without any cream or dairy.
Step 2: Roast the Garlic
Preheat your oven to 450°F (232°C). Trim the top off the whole head of garlic to expose the cloves, sprinkle them lightly with salt, then wrap the bulb tightly in foil. Roast it for 45 minutes until the cloves are tender and fragrant. This roast unlocks the garlic’s sweet, mellow flavor that’s the heart of the sauce.
Step 3: Prepare the Vegetables
While the garlic is roasting, trim and clean the leeks by removing the tough dark green parts and slicing the tender white and pale green sections. Snap off the woody ends of your asparagus, chopping the stalks into pieces that will cook nicely in the lasagna. Also, mince the reserved fresh garlic cloves which will provide a fresh aroma when sautéed.
Step 4: Make the Roasted Garlic Sauce
Once the garlic cools, squeeze the soft cloves from their skins into a blender along with the soaked and drained cashews, broth, almond milk, arrowroot starch, nutritional yeast, kosher salt, pepper, and thyme sprigs. Blend until the sauce is completely smooth. Transfer it to a pot and let it simmer gently for 5 minutes, stirring occasionally to avoid lumps. Taste and adjust the seasoning to your preference.
Step 5: Sauté the Leeks, Garlic, and Spinach
Heat avocado oil in a skillet and sauté the sliced leeks with a pinch of kosher salt until they soften and become fragrant, about 8 to 10 minutes. Add minced garlic and cook for another 2 minutes until aromatic. In another pan, wilt the baby spinach in batches to avoid steaming, then squeeze out excess moisture so it does not make the lasagna watery.
Step 6: Assemble and Bake the Lasagna
Preheat your oven to 375°F (190°C). In your baking dish, spread a first layer of roasted garlic sauce, then layer with no-boil lasagna noodles. Alternate the noodles with layers of sauce, sautéed leeks, wilted spinach, chopped asparagus, and repeat until ingredients run out. Place any reserved whole asparagus stalks on top for a beautiful garnish, then cover the final layer with remaining sauce and nutritional yeast or dairy-free cheese if you like. Cover the dish with foil and bake for 30–35 minutes, remove the foil, then bake uncovered for another 8–10 minutes until the top is golden and bubbly. Let it rest 10 minutes before serving.
How to Serve Springtime White Lasagna Recipe
Garnishes
Fresh green herbs like thyme or parsley sprinkled on top add a bright herbal note that complements the earthiness of the vegetables beautifully. For an extra touch of elegance, scatter a light dusting of nutritional yeast or grated vegan cheese before serving.
Side Dishes
This bright and creamy Springtime White Lasagna Recipe pairs wonderfully with crisp, fresh salads—think baby arugula with lemon vinaigrette or a simple garden salad with radishes and peas. Lightly toasted garlic bread also makes a welcome companion for soaking up every bit of that luscious sauce.
Creative Ways to Present
For festive gatherings, try serving this lasagna in individual ramekins or small baking dishes for a personal touch. Layering the top with whole asparagus stalks in a crisscross pattern not only looks beautiful but hints at the fresh flavors inside. Offering lemon wedges on the side also allows guests to add a bright splash of acidity to balance the richness.
Make Ahead and Storage
Storing Leftovers
Leftover Springtime White Lasagna Recipe can be stored covered in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it a perfect dish for making ahead and enjoying later with minimal effort.
Freezing
You can freeze portions of this lasagna for up to 2 months. Wrap tightly in foil and plastic wrap or place in airtight freezer containers. Thaw overnight in the refrigerator before reheating to keep the texture just right.
Reheating
Reheat individual servings gently in the microwave or in a pan over low heat to avoid drying out. Cover with foil if reheating in the oven at 350°F (175°C) to maintain moisture, removing the foil near the end for a lightly crisp top.
FAQs
Can I use regular dairy milk instead of almond milk?
Absolutely! If you’re not avoiding dairy, using regular milk will add extra creaminess to your sauce. Just choose unsweetened milk and the flavor will still be fantastic.
Do I have to soak the cashews overnight?
Nope! Soaking for 2-3 hours is sufficient to soften the cashews for blending, but if you have more time, soaking overnight is even better for that ultra creamy texture.
Can I prepare this lasagna vegan?
Yes! Simply use vegetable broth and a nutritional yeast-based topping or vegan cheese. The cashew sauce is naturally dairy-free and wonderfully creamy on its own.
Is it important to use no-boil noodles?
No-boil noodles save time and simplify assembling, but if you only have regular noodles, you can boil them first. Just keep in mind the water content in the sauce and veggies when swapping noodles.
Can I substitute asparagus with another vegetable?
Feel free to swap asparagus for other spring veggies like green beans or zucchini. Just adjust cooking times so they remain crisp and fresh to keep the spirit of the Springtime White Lasagna Recipe alive.
Final Thoughts
Whipping up this Springtime White Lasagna Recipe is like inviting a little sunshine into your kitchen, with each vibrant layer highlighting the season’s freshest flavors. It’s a dish that feels special yet approachable, perfect for sharing with loved ones any time you want to elevate your dinner and celebrate the joys of fresh, wholesome ingredients. I can’t wait for you to make it your own and see how it quickly becomes a standout in your recipe rotation.
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Springtime White Lasagna Recipe
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Springtime White Lasagna is a vibrant and creamy dish that features a luscious roasted garlic cashew sauce, fresh spring vegetables like asparagus, leeks, and spinach, layered between gluten-free no-boil lasagna sheets. It’s a wholesome, dairy-free alternative that brings a fresh seasonal twist to traditional lasagna, perfect for vegetarians and those seeking a comforting yet lighter meal.
Ingredients
Sauce 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
Vegetables
- 2–3 cloves garlic (from the reserved garlic)
- 2–3 leeks (white and pale green parts only)
- 2 bunches (~600g) asparagus
- 1 box (283g) baby spinach
Other Ingredients
- 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 them aside to use in the sauce.
- Roast the Garlic: Preheat the oven to 450°F (232°C). Trim the tip off the head of garlic to expose the cloves, sprinkle with salt, and wrap in foil. Roast in the oven for 45 minutes until the garlic is soft and fragrant. Remove and allow to cool.
- Prepare the Vegetables: Mince the 2-3 reserved garlic cloves. Trim the leeks by discarding the dark green parts and keeping the white and pale green portions. Cut the leeks lengthwise, rinse thoroughly, then slice into ½-inch rounds. Snap off the woody ends of the asparagus and chop the stalks into pieces 1-1.5 inches long. Reserve 3 whole asparagus stalks for garnish if desired. Thicker asparagus stalks may be halved lengthwise.
- Make the Roasted Garlic Sauce: Once the roasted garlic is cool, squeeze the cloves from their skins into a blender. Add the soaked cashews, vegetable broth, almond milk, arrowroot starch, nutritional yeast (optional), salt, black pepper, and thyme sprigs. Blend until completely smooth. Pour this mixture into a medium pot and gently simmer over low heat for 5 minutes, stirring occasionally to thicken. Season to taste with salt and pepper. Remove from heat and set aside.
- Sauté the Vegetables: Heat avocado oil in a skillet over medium heat. Add the sliced leeks with a pinch of kosher salt and sauté for 8-10 minutes until softened. Add the minced reserved garlic and cook for another 2 minutes. In a separate pan, sauté the spinach in batches until just wilted. Once cooked, squeeze excess water from the spinach and set aside.
- Assemble the Lasagna: Preheat the oven to 375°F (190°C). In a lasagna pan, spread ½ cup of the roasted garlic sauce evenly on the bottom. Layer no-boil lasagna sheets over the sauce, followed by a layer of sauce, sautéed leeks, wilted spinach, and chopped asparagus. Repeat these layers until all ingredients are used, finishing with noodles topped by the remaining sauce. Garnish with reserved whole asparagus stalks if desired. Optionally sprinkle the top with extra nutritional yeast or dairy-free cheese.
- Bake the Lasagna: Cover the pan tightly with foil sprayed with cooking spray to prevent sticking. Bake for 30-35 minutes, then remove the foil and bake uncovered for an additional 8-10 minutes until the top is golden and bubbly. Let the lasagna rest for 10 minutes before serving to allow it to set.
Notes
- Soaking the cashews overnight can make the sauce even creamier.
- Using no-boil lasagna sheets speeds up preparation and eliminates the need to pre-cook pasta.
- Arrowroot starch helps thicken the sauce without adding heaviness or gluten.
- Keep the reserved asparagus stalks whole for an elegant garnish.
- Adjust seasoning of the sauce at the end of simmering to suit your taste.
- The lasagna can be prepared a day in advance and baked just before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
