Easy Vegan Summer Lasagna

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This vegan summer Lasagna is made up of layers of creamy white sauce, delicious lasagna noodles, buttery potato slices and topped with crispy sesame seeds. It’s a budget friendly family favorite.
Vegetable lasagna is one of the best ways to get children and adults to eat lots of veggies without even realizing it. And this vegan lasagna is so incredibly simple to make and utterly voluptuous. No one even notices it’s a meat free meal.
Because the traditional white sauce has been replaced with this amazing, creamy and decadent vegan white sauce made with cauliflower, it’s actually a much lighter and healthier version than regular alfredo sauce. But it still retains all the cheesy creaminess thanks to the silky blended cauliflower and nutritional yeast. Plus, it’s loaded with vitamins and minreals thanks to all the veggies and nutritional yeast.

This Vegan potato lasagna is ideal for summer get togethers, BBQ’s and weeknight dinners. The creamy sauce together with the pesto flavors envelope the soft potatoes and makes this dish a crowdpleaser.

This easy Vegan Summer Lasagna is great if you’re looking for:

  • An easy and delicious dinner
  • Meal prep friendly recipe – just make in advance and freeze for later
  • Healthy – loaded with vitamins, minerals and fiber
  • Soothing comfort food
  • Budget friendly
  • Vegan (and gluten free option available)

Vegetarian option

If you’re not vegan and you don’t have nutritional yeasy on hand you can always use real cheese in the white sauce. Just make sure it melts completely in the sauce. For a truly delicious vegetarian cheesy experience, I recommend using blue cheese in the sauce. It adds an incredible burst of flavor and an extra layer of richness that’s amazing with the pesto flavors.

Gluten free option

If you need to make this lasagna gluten free, you can sub with gluten free lasagna noodles. It’s a super simple quick fix.
There’s so many different types of gluten free noodle options available, and I suggest you use your favorite type. For me, I like to use brown rice noodles, but there’s so many great alternatives that there’s almost no going wrong.

How is this Easy Vegan Summer Lasagna made? It’s so simple:

Instructions

White Sauce

  • Fill a pot with water and add salt and cauliflower florets. Bring the pot to a boil and let the cauliflower cook for 5-10 minutes or until it’s tender.
  • Once the cauliflower is tender, remove from the stove and drain away the water. Pour the cauliflower florets into a food processor or blender along with all the white sauce ingredients and blend until it’s a smooth and crreamy sauce. Set aside for later.

Lasagna

  • Preheat oven to 350F.
  • Pour olive oil into the bottom of the lasagna pan and add a spoonful of white sauce. Top the sauce with the first layer of lasagna noodles.
  • Layer 1: place thinly sliced potatoes and zucchini on top of the lasagna and top with sliced leeks and spinach. Sprinkle 1 tablespoon sesame seeds on top and gently ladle on couple of spoonfuls of white sauce. Layer 2: Repeat the process of layer 1 Layer 3: Top with a final layer of lasagna noodles and ladle the rest of the white sauce over the lasagna. Sprinkle with panko bread crumbs and season with extra salt and freshly ground pepper.
  • Spray a piece of foil with a non-stick spray and cover the lasagna. Bake the lasagna in the middle of the oven for 20 minutes. Remove the foil and bake for 10 more minutes. Remove the lasagna from the oven and let it rest for 10 minutes. Slice into 6 pieces and serve with a sprinkle of fresh parsley on top. Enjoy.

If you’re looking for more easy vegan pasta recipes try my vegan pasta bolognese with mushrooms or my vegan creamy pasta with broccoli

Easy Vegan Summer Lasagna

This vegan summer Lasagna is made up of layers of creamy white sauce, delicious lasagna noodles, buttery potato slices and topped with crispy sesame seeds. It’s a budget friendly family favorite.
Course Dinner, Vegan Dinner
Cuisine Italian
Keyword vegan
Prep Time 15 minutes
Cook Time 40 minutes
Servings 6 Servings
Author Simone – Munchyesta.com

Ingredients

  • 1 tbsp Olive Oil
  • 1 box Fresh Lasagna Noodles
  • 1 Zucchini Thinly sliced
  • 3 large Potatoes Thinly sliced
  • 2 cups Spinach
  • 2 Leeks Thinly sliced
  • 3 tbsp Sesame Seeds
  • 3 tbsp Panko Bread Crumbs or Almond flour if Gluten Free
  • 1 bunch Fresh Parsley Chopped

White Sauce

  • ½ head of Cauliflower Cut into Florets
  • 3 cloves Garlic Minced
  • 1 tsp Salt
  • 1 tsp Freshly Ground Pepper
  • 3/4 cup Plant Milk I prefer Almond or Cashew milk
  • 3 tbsp Basil Pesto
  • 3 tbsp Nutritional Yeast
  • Pinch of Ground Nutmeg
  • Juice from ½ Lemon

Instructions

White Sauce

  • Fill a pot with water and add salt and cauliflower florets. Bring the pot to a boil and let the cauliflower cook for 5-10 minutes or until it’s tender.
  • Once the cauliflower is tender, remove from the stove and drain away the water. Pour the cauliflower florets into a food processor or blender along with all the white sauce ingredients and blend until it’s a smooth and crreamy sauce. Set aside for later.

Lasagna

  • Preheat oven to 350F.
  • Pour olive oil into the bottom of the lasagna pan and add a spoonful of white sauce. Top the sauce with the first layer of lasagna noodles.
  • Layer 1: place thinly sliced potatoes and zucchini on top of the lasagna and top with sliced leeks and spinach. Sprinkle 1 tablespoon sesame seeds on top and gently ladle on couple of spoonfuls of white sauce. Layer 2: Repeat the process of layer 1 Layer 3: Top with a final layer of lasagna noodles and ladle the rest of the white sauce over the lasagna. Sprinkle with panko bread crumbs and season with extra salt and freshly ground pepper.
  • Spray a piece of foil with a non-stick spray and cover the lasagna. Bake the lasagna in the middle of the oven for 20 minutes. Remove the foil and bake for 10 more minutes. Remove the lasagna from the oven and let it rest for 10 minutes. Slice into 6 pieces and serve with a sprinkle of fresh parsley on top. Enjoy.

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