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Vegan Primavera Lasagna

A colorful and delicious vegan lasagna filled with fresh spring vegetables and a creamy lemon-infused béchamel, perfect for family dinners or potlucks.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

Lasagna Preparation
  • 12 ounces lasagna sheets Use gluten-free sheets if necessary.
  • 1 tablespoon olive oil For tossing with noodles to prevent sticking.
Vegetable Filling
  • 6 cloves garlic, chopped
  • 8 ounces button mushrooms, chopped
  • 2 pieces carrots, chopped
  • 6 ounces broccolini Can substitute with broccoli florets.
  • 12 ounces frozen spinach Squeeze excess water from thawed spinach.
  • 6 ounces frozen peas
  • 4 teaspoons lemon juice, divided 2 teaspoons for vegetables and 2 teaspoons for béchamel.
Vegan Béchamel
  • 5 tablespoons vegan butter
  • 5 tablespoons all-purpose flour Use gluten-free flour for a gluten-free version.
  • 4 cups non-dairy milk, unsweetened Oat milk is recommended.
Cheese Layers
  • 15 ounces vegan ricotta Kite Hill is a suggested brand.
  • 8 ounces vegan mozzarella, shredded Violife is a suggested brand.
  • 1 cup vegan Parmesan Follow Your Heart is a suggested brand.
Seasoning
  • Salt and pepper to taste
  • Red pepper flakes and extra lemon juice for serving

Method
 

Preparation
  1. Bring a large pot of salted water to a boil. Cook lasagna sheets according to package directions until al dente. Drain and toss with a little olive oil to prevent sticking. Set aside to cool slightly.
  2. Preheat the oven to 400°F (200°C).
Cooking the Vegetables
  1. Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat.
  2. Add the chopped garlic, mushrooms, carrots, and broccolini. Sauté for 5–6 minutes until the carrots begin to soften.
  3. Push the vegetables to one side of the pan. Add frozen spinach and peas to the empty side and sauté until warmed. Toss everything together.
  4. Season vegetables with salt, pepper, and 2 teaspoons of lemon juice. Sauté until cooked through and transfer to a bowl.
Making the Béchamel
  1. In the same skillet, melt the vegan butter over medium heat.
  2. Stir in the flour and whisk to form a roux, cooking for about 1 minute.
  3. Gradually pour in non-dairy milk while whisking to eliminate lumps. Bring to a gentle simmer and cook until the sauce thickens (2–4 minutes).
  4. Season with remaining salt, pepper, and lemon juice. Taste and adjust.
  5. Fold the cooked vegetables into the béchamel sauce and remove from heat.
Assembling the Lasagna
  1. Spread a thin layer of vegetable cream sauce across the bottom of a 9x13 inch baking dish.
  2. Layer lasagna sheets, dollop and spread 1/3 of the vegan ricotta, add 1/3 of the veggie cream sauce, and sprinkle 1/3 each of mozzarella and Parmesan. Repeat to build three layers.
  3. Cover tightly with foil and bake for 45 minutes. Remove foil and bake for an additional 15 minutes. Broil if a browned top is desired.
  4. Let it rest for 10 minutes before slicing. Serve with extra lemon juice and a sprinkle of red pepper flakes.

Notes

Assemble lasagna ahead of time and refrigerate; increase bake time by 10–15 minutes if baking straight from the fridge. Use a large non-stick skillet for easy cleanup.