Vegetable Lasagna with White Sauce (Vegan & GF)

GFGluten Free

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This Vegetable Lasagna with White Sauce tastes cheesy and indulgent, but is actually dairy-free and healthy! A hearty, delicious, and yummy Vegan entree.

Anyone else remember / indulge in / thoroughly enjoy that popular frozen White Lasagna entree as a kid? Well I’ll tell ya, I most certainly did. My family didn’t have it often, but whenever we did it was a treat.

This Vegetable Lasagna is my interpretation of that meal, buuuut has a tiny bit of an upgrade. Not only is it drastically healthier than the original version, but it’s also Gluten-Free, Dairy-Free, and Vegan!

tray of baked white vegetable lasagna with blue checkered napkin on white background

It all starts with a basic Homemade White Sauce, a yummy Vegetable filling, and some homemade Vegan Ricotta. Then we’ll layer all that with some Gluten-Free Lasagna noodles (which are available in most grocery stores), top it off with some GF Breadcrumbs, and pop that baby in the oven! 

sauce, noodles, ricotta, and vegetable components of lasagna in bowls arranged on gray background

Let everything cook together for about an hour, and you’re left with this bubblyhearty, and cozy goodness. I mean….those layers! The crunchy breadcrumbs! The chewy bits of lasagna noodles on the bottom! I’m drooling just thinking about it…

spatula holding piece of cooked white lasagna over tan plate

This lasagna requires a bit of prep work on your end, but I promise that it is so dang worth it. It totally took me back to the lasagna of my childhood, and I know I’ll be making it for my family over the holidays! It’s perfect for a cozy family dinner or a potluck, and everyone is sure to enjoy it.

picece of lasagna on tan plate with salad on white background

A Few Final Thoughts:

  • If you’re looking for an easier night-of dinner assembly, the White Sauce, Ricotta, and Vegetable Filling can all be prepared ahead of time.
  • I made this recipe Gluten-Free by using GF Breadcrumbs and Noodles, but you can also use their glutinous counterparts as well!
  • If you want things to be extra cheesy, consider adding a layer of store-bought Vegan Cheese to the mix and on top of the dish too 😉

piece of white lasagna on tan plate with salad

If you’re looking for more Hearty (but Healthy) Vegan entrees you’ll also love this Hearty Mushroom Risotto and this Vegan Eggplant Lasagna!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂


Vegetable Lasagna with White Sauce

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5 from 5 reviews

This Vegetable Lasagna with White Sauce tastes cheesy and indulgent, but is actually dairy-free and healthy! A hearty, delicious, and yummy Vegan entree.

  • Author: Caitlin Shoemaker
  • Prep Time: 15 Minutes
  • Cook Time: 75 Minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 9-12 Servings 1x
  • Category: Main
  • Method: Oven
  • Cuisine: American



For the White Sauce:

  • ¼ + 2 tbsp cup Brown Rice Flour*
  • ¼ cup Nutritional Yeast
  • 6 cup Unsweetened Soy Milk*
  • ½ tsp Nutmeg
  • ½ tsp Salt
  • Pinch of Cayenne or Red Pepper (Optional)

For the Vegetable Filling:

  • 1 small Yellow Onion, diced
  • 2 tsp Vegetable Bouillon Paste*
  • 4 cups Broccoli Florets, finely diced
  • 2 cups Carrot, julienned (I used store-bought)
  • 5 oz Baby Spinach
  • 3 tbsp Fresh Basil, finely chopped
  • 3 tbsp Fresh Parsley, finely chopped
  • ½  tsp Smoked Paprika
  • Salt and Black Pepper, to taste


  • ½ batch of Homemade Vegan Ricotta (about 1 ½ cups)
  • ½ cup Gluten-Free Breadcrumbs
  • ~14 oz Oven-Ready Lasagna Noodles (I used Gluten-Free)


  1.  Prep all of your produce and ingredients, then preheat the oven to 425F.
  2. First, Prep the White Sauce. Add the Nutritional Yeast and Brown Rice Flour to a large pot and toast over Medium Heat for 3-4 minutes, stirring occasionally. Once toasted, add in the remaining Sauce ingredients and whisk well. Bring the mixture to a boil over high heat, then reduce the heat back to medium and cook for 3-4 minutes, until thickened. Set Aside
  3. In the meantime, prep the Vegetable Filling. Add the diced Onion to a large pan with a splash of water or oil and sauté over medium heat, until translucent. Add the Smoked Paprika and Vegetable Bouillon paste to the pan along with the Carrots and a splash of water; sauté for an additional 1-2 minutes. Then, add the Broccoli, Spinach, Basil, and cook until the Spinach has wilted, approximately 1-2 minutes.
  4. Pour 1 cup of the White Sauce into the base of a 9″ x 13″ baking dish and spread it around evenly. Add 1 layer of Lasagna Noodles to the bottom of the dish, making sure they overlap slightly.
  5. Add half of the Vegan Ricotta to the top of the Noodles and use a spatula to spread it around evenly. Pour half of the cooked Vegetables over the Ricotta, then evenly spread 1 cup of White Sauce on top of the Vegetables. Repeat this step once again, using up the remainder of the Ricotta and Vegetables.
  6. Top the second layer off with a final layer of Noodles, then pour the remainder of the White Sauce over the Lasagna. Evenly sprinkle the Breadcrumbs over the top, then cover the baking dish with tin foil.
  7. Bake for 40 minutes covered, then 15 minutes uncovered. Remove the Lasagna from the oven and let rest for 10 minutes before slicing and serving. Store any leftovers in the fridge for up to one week.


  • I would strongly recommend using Soy Milk for this recipe for the best texture and flavor of the white sauce. You can, however, substitute with another Unsweetened Plant Milk of choice.
  • Brown Rice Flour can be substituted with AP Flour, if you are not Gluten-Free
  • Please use a Vegetable Bouillon Paste for this recipe, not broth. This provides a concentrated Vegetable Flavor without adding any extra water to the recipe

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About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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  1. What would be your second choice for milk for those that can’t have soy? I was thinking unsweetened oat or unsweetened almond milk but thought I’d check with you first. Thank you! 🙂

    1. Hi Terri! For those who can’t have soy, unsweetened oat or unsweetened almond milk would be excellent alternatives for the Vegetable Lasagna with White Sauce. Both options are versatile and should work well in the recipe.

  2. What can I use instead of vegetable bouillon paste? That is not available where I live. Thinking of making this recipe for Christmas!

  3. Just to clarify – does “¼ + 2 tbsp cup Brown Rice Flour*” mean 2 1/4 Tbsp? or 1/4 cup plus 2 Tbsp?

    Sorry to be pedantic but I want to get it right. It looks delicious.

  4. This is the BEST recipe! I was skeptical of feeding it to my husband, but he loved it and so did I! I used other vegetables that I had on hand–mostly squash and zucchini from the garden-and it turned out just fine.

  5. Hi, Caitlin! Not a huge fan of broccoli… (I know, don’t hate me), but I really want to make this and was wondering if you have any suggestions for what veggie(s) I could use in place of the broccoli. Thanks!

  6. Have made this a couple of times and it is always a hit in my house! I live with people who eat meat and they love this and couldn’t even tell the ricotta cheese was vegan

  7. This was superb! Literally as I was eating it all I could think was, “I can’t believe this was all made from plants!” Killer recipe and it made a TON!

    I used Explore Cuisine green lentil lasagna and it worked great. Would highly recommend for anyone making this recipe!

  8. This recipe is so good! I know *exactly* the frozen white lasagna stuff you’re referring to, so I absolutely had to make this. I ended up adding a bit of a cornstarch slurry into the sauce because it didn’t seem to be thickening up quite enough, and I ended up using the full batch of tofu ricotta instead of a half batch — which seemed like the perfect amount to me anyway 🙂 And I used a vegan bouillon cube instead of paste, but it worked really well and it was such a pro move to use that to add flavor. Otherwise, I followed this pretty much as written and I’m such a fan. And my non-vegan dinner guests also loved it! Keep the great recipes coming.

  9. Hey
    I am cooking the Lasagna!!! Its in the oven now. Smells Delicious!!!! What is 5he nutrition values of both recipes? I’m doing Weight Watchers and trying to figure points. Oh I made the Mushroom Risotto a few days ago…..Amazing!!!!

    1. Hi Karen! I do not calculate the Nutritional Information for my recipes, but there are plenty of free online calculators that can help you do so 🙂