|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 19g||7%|
|Dietary Fiber 4g||13%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This lasagna primavera is a great make-ahead recipe as it can be assembled and refrigerated the night before you intend to serve it. The sauces and dairy-free ricotta cheese are easy and inexpensive to make, but the combination creates a heavenly, vegan dinner entree. The leftovers are great for lunches to take to work or school, too.
This is our recipe for Dairy-Free Ricotta, which takes just seconds to make and is so tasty.
- For the Dairy-Free Cheese Sauce:
- 1/4 cup flour
- 1/3 cup nutritional yeast
- 1 teaspoon salt
- 2 cups almond milk
- 2 teaspoons cider vinegar
- Optional: 1/2 tablespoon olive oil
- For the White Sauce:
- 3 tablespoons olive oil
- 1/3 cup flour (all-purpose)
- 1 large clove garlic (finely chopped)
- 3 cups almond milk
- 2 bags/20 ounces spinach (frozen but thawed and pressed between paper towels)
- 1/2 teaspoon salt (plus more to taste)
- For the Lasagna:
- 1 teaspoon olive oil
- 8 ounces lasagna noodles
- 1 recipe dairy-free ricotta (see head note)
Preheat the oven to 400 F.
Make the cheese sauce. Combine the flour, nutritional yeast and salt in a small saucepan off-heat. Add ¼ cup of the almond milk, stirring with a wooden spoon until mixture is well combined. Add the remaining almond milk, vinegar, and oil (if using), stirring until smooth. Place the saucepan over medium heat and cook, stirring constantly, until mixture thickens, about 4-5 minutes. Remove the pan from heat and set aside.
Make the white sauce. In a small saucepan, heat the olive oil over medium heat. Stirring constantly, add the flour and garlic and cook until the flour smells slightly toasty, about 2 minutes. Gradually add the almond milk, whisking until the mixture is consistent. Bring the sauce to a boil, turn down the heat to low and cook until the sauce is thickened, about 4 minutes. Add the spinach and salt to taste. Remove the pan from heat and set aside.
Meanwhile, bring several cups of salted water to a boil in a medium-sized stockpot. Add the olive oil and the lasagna noodles. Boil about 2 minutes less than the manufacturer’s instructions, drain the noodles in a colander and rinse with cold water.
Assemble the lasagna. Pour a small amount of the cheese sauce in the bottom of a 9” x 13” casserole dish. Place a single layer of the cooked noodles on top of the sauce, followed by a small amount of the white sauce, followed by the dairy-free ricotta, followed by another layer of noodles. Repeat until all the noodles are used, alternating the white sauce with the cheese sauce, finishing with the cheese sauce on top. Bake lasagna until golden brown on top, about 40 minutes. Serve warm.