Description
This Springtime White Lasagna is a vibrant, flavorful vegetarian dish that features a creamy roasted garlic and cashew sauce, layered with tender leeks, fresh asparagus, spinach, and no-boil lasagna sheets. Perfectly baked to golden perfection, this recipe offers a delightful, wholesome take on classic lasagna, ideal for celebrating the freshness of spring vegetables.
Ingredients
Scale
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
- 2-3 cloves garlic (from the reserved garlic)
Vegetables and Lasagna
- 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: Begin by soaking the raw unsalted cashews in 2 cups of water for 2-3 hours, or overnight if you prefer. This softens them for blending into the creamy sauce. After soaking, drain and set them aside.
- Roast the Garlic: Preheat your oven to 450°F (232°C). Slice off the tip of the whole garlic head to expose the cloves, then sprinkle with a pinch of salt. Wrap the garlic head tightly in foil and roast in the oven for 45 minutes until the cloves are soft and fragrant. Remove and let cool.
- Prepare the Vegetables: Mince the reserved 2-3 garlic cloves. Trim the leeks by removing the dark green parts and keeping the white and pale green sections. Cut them in half lengthwise, rinse thoroughly, and slice crosswise into half-inch pieces. Snap the woody ends off the asparagus and chop the stalks into 1 to 1.5-inch pieces, setting aside 3 whole stalks for garnish if desired. For thicker stalks, cut them lengthwise in half.
- Make the Roasted Garlic Sauce: Once the roasted garlic has cooled, squeeze the softened cloves out of their skins into a blender. Add the soaked cashews, vegetable broth, almond milk, arrowroot starch, nutritional yeast (if using), kosher salt, black pepper, and thyme sprigs. Blend until completely smooth. Transfer the sauce to a medium pot and gently simmer over low heat for 5 minutes, stirring occasionally. Taste and adjust seasoning with additional salt or pepper as needed. Set aside.
- Sauté the Vegetables: Heat avocado oil in a skillet over medium heat. Add the sliced leeks and a pinch of kosher salt; sauté for 8-10 minutes until softened. Stir in the minced garlic and cook for another 2 minutes. In a separate pan, sauté baby spinach in batches until just wilted. Drain and squeeze out any excess moisture from the spinach. Keep 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 on the bottom. Lay down a layer of no-boil lasagna noodles, then add layers alternating between sauce, sautéed leeks, wilted spinach, raw chopped asparagus, and noodles. Repeat layering until ingredients are used up. Garnish with the reserved whole asparagus stalks on top, then cover with the remaining sauce. Optionally, sprinkle a little nutritional yeast or dairy-free cheese on top.
- Bake the Lasagna: Cover the assembled lasagna with aluminum foil sprayed with cooking spray to prevent sticking. Bake for 30-35 minutes covered. Remove the foil and bake uncovered for an additional 8-10 minutes until the top is golden and bubbly. Allow the lasagna to rest for 10 minutes before slicing and serving.
Notes
- Soaking cashews overnight softens them better for a creamier sauce but 2-3 hours is sufficient.
- Use no-boil lasagna noodles to save time and simplify assembly.
- If preferred, substitute almond milk with another unsweetened plant-based milk.
- Arrowroot starch helps thicken the sauce but cornstarch can be a substitute.
- Adjust seasoning to taste after simmering the sauce as flavors intensify with cooking.
- For a gluten-free option, ensure noodles and broth are gluten-free certified.
- Leftover lasagna can be refrigerated and reheated for up to 3 days.
