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Springtime White Lasagna Recipe

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4.3 from 45 reviews

  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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Find it online: https://mamabrisrecipes.com/springtime-white-lasagna-recipe/