If you’re craving a comforting yet fresh dish that captures the light and vibrant essence of the season, let me introduce you to my absolute favorite Springtime White Lasagna Recipe. This beauty combines roasted garlic’s mellow sweetness with tender asparagus, silky spinach, and delicate leeks layered between creamy, dreamy cashew-based sauce and no-boil noodles. What makes this lasagna truly special is how each ingredient shines while coming together in perfect harmony, creating a luxurious, hearty meal without feeling heavy. Whether you’re cooking for family, friends, or simply treating yourself, this Springtime White Lasagna Recipe will quickly become a beloved staple in your kitchen.
Ingredients You’ll Need
The magic of this Springtime White Lasagna Recipe lies in its simplicity and how each component plays a crucial role. From the velvety roasted garlic sauce to the fresh asparagus and spinach, every ingredient adds beautiful flavor, texture, or color. Plus, the no-boil noodles make assembly a breeze!
- Whole head of garlic: Roasting garlic softens it and brings out its natural sweetness—don’t forget to reserve 2-3 cloves for sautéing.
- Raw unsalted cashews (1 cup): Soaked to create a creamy, dairy-free white sauce base.
- Vegetable or chicken broth (2 cups): Adds umami depth and thins out the sauce for perfect consistency.
- Unsweetened almond milk (2 cups): Keeps the sauce light and creamy without overpowering flavors.
- Arrowroot starch (3 tablespoons): This natural thickener ensures your sauce is luxuriously smooth.
- Nutritional yeast (3 tablespoons, optional): Adds a subtle cheesy flavor that elevates the dish if you choose to include it.
- Kosher salt (1 teaspoon, more to taste): Essential for balancing and enhancing all the flavors.
- Black peppercorn (to taste): Adds a gentle heat and complexity.
- Fresh thyme sprigs (4): Aromatic herb that infuses the sauce with a delicate earthiness.
- Garlic cloves (2-3 from reserved head): Minced and sautéed to layer in flavor in the veggies.
- Leeks (2-3, depending on size): Offer a mild onion sweetness that’s perfect for spring dishes.
- Asparagus (2 bunches, about 600g): The star spring vegetable, adding crunch and vibrant green color.
- Baby spinach (1 box, about 283g): Adds a fresh, tender bite and lovely green brightness.
- No-boil lasagna sheets (1 box, around 280g): Saves time and absorbs glorious sauce flavors while baking.
- Avocado oil: Perfect for sautéing due to its high smoke point and neutral flavor.
- Additional kosher salt: To season vegetables and adjust final taste as needed.
How to Make Springtime White Lasagna Recipe
Step 1: Soak the Cashews
Begin by soaking your raw cashews in water for 2 to 3 hours, or longer if you can plan ahead. This step is essential to soften them so they blend into a silky, creamy sauce that’s wonderfully dairy-free and velvety smooth.
Step 2: Roast the Garlic
Preheat your oven to 450°F (232°C). Trim the top off the whole head of garlic so the cloves are exposed. Sprinkle lightly with salt and wrap the garlic in foil to trap the steam. Roast for about 45 minutes until the cloves are beautifully soft and fragrant, transforming the garlic’s edge into mellow sweetness vital for the sauce.
Step 3: Prepare the Vegetables
While the garlic is roasting, prep your veggies. Mince the reserved 2-3 cloves of garlic for sautéing later. Trim the leeks by discarding the tough dark greens and slice the tender white and pale green parts after rinsing. Snap off woody asparagus ends and chop the stalks into bite-size pieces, saving a few whole stalks for garnish. Lastly, get your spinach ready to wilt later.
Step 4: Make the Roasted Garlic Sauce
Once cooled, squeeze the roasted garlic cloves from their skins directly into a blender. Add the soaked cashews, broth, almond milk, arrowroot starch, nutritional yeast if you’re using it, salt, pepper, and fresh thyme sprigs. Blend until perfectly smooth. Pour this luscious mixture into a pot and gently simmer over low heat for 5 minutes, stirring occasionally. Taste and adjust seasoning to your liking. This sauce is where the magic comes alive!
Step 5: Sauté the Vegetables
Heat some avocado oil in a skillet and soften the leeks with a pinch of kosher salt over medium heat for 8-10 minutes, until tender and sweet. Add minced garlic for a couple more minutes until fragrant. Separately, sauté spinach just until wilted in batches to avoid steaming. Squeeze out excess moisture and set aside. These cooked veggies will create layers of fresh flavor and texture in the lasagna.
Step 6: Assemble the Lasagna
Preheat your oven to 375°F (190°C). Start the layering by spreading half a cup of roasted garlic sauce on the bottom of your baking dish. Add a layer of no-boil noodles, followed by sauce, leeks, spinach, and chopped asparagus. Repeat these layers until you run out of ingredients, then garnish with whole asparagus spear stalks on top. Finish with the remaining sauce and a light sprinkle of nutritional yeast or dairy-free cheese if you like.
Step 7: Bake the Lasagna
Cover your dish with aluminum foil, spraying the underside with cooking oil to prevent sticking. Bake covered for 30-35 minutes, then remove the foil and bake uncovered for another 8-10 minutes until the top is just golden and bubbling. Let the lasagna rest for 10 minutes after baking to set the layers and perfect the texture.
How to Serve Springtime White Lasagna Recipe
Garnishes
Adding a few whole asparagus spears on top not only looks stunning but adds a touch of crisp freshness with every bite. Sprinkle extra nutritional yeast or a bit of freshly cracked black pepper for an inviting finish and vibrant presentation.
Side Dishes
This dish is rich and filling on its own, but I love pairing it with a simple mixed green salad tossed in lemon vinaigrette or serving alongside crusty garlic bread to soak up extra sauce. Light vegetable soups also complement wonderfully without competing for attention.
Creative Ways to Present
For a fun twist, serve individual portions in smaller ramekins for a personalized dinner or offer the lasagna family style in a beautiful casserole dish that lets everyone help themselves. Garnishing with fresh thyme sprigs adds a sophisticated yet rustic touch perfect for spring gatherings.
Make Ahead and Storage
Storing Leftovers
This Springtime White Lasagna Recipe keeps beautifully in the fridge for up to 4 days. Cover tightly with plastic wrap or transfer leftovers to an airtight container to preserve moisture and flavor, making next-day meals just as delightful as fresh.
Freezing
If you want to prep ahead, you can freeze the assembled lasagna before baking. Wrap the covered dish securely in foil and plastic wrap, then freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge before baking as usual.
Reheating
Reheat leftovers gently in the oven at 350°F (175°C), covered with foil to avoid drying out, for about 20 minutes or until warmed through. Alternatively, microwave individual portions on medium power, covered, stirring occasionally for even heat.
FAQs
Can I use a nut-free alternative for the cashew sauce?
Absolutely! Silken tofu or cauliflower blended with plant-based milk can create a creamy base, though the texture and flavor will vary slightly. Arrowroot starch will still help thicken it nicely.
Do I have to use no-boil noodles?
No-boil noodles are a time-saver here, soaking up saucy goodness inside the oven. However, regular noodles can work if boiled first and patted dry to prevent excess moisture in the dish.
Is nutritional yeast required?
Not at all! Nutritional yeast adds a subtle cheesy, savory note, but the roasted garlic sauce has plenty of flavor on its own. Feel free to leave it out or substitute with your favorite dairy-free cheese.
Can I make this recipe vegan?
Yes! Just opt for vegetable broth, use nutritional yeast or dairy-free cheese, and ensure noodles suit your dietary needs. This dish is perfectly customizable for vegan diets.
How do I know when the lasagna is done baking?
You’ll see bubbling sauce peeking around the edges, and the top should have a slight golden hue with a bit of firmness from baking. Letting it rest after baking helps set the layers perfectly.
Final Thoughts
This Springtime White Lasagna Recipe truly captures the spirit of fresh spring produce wrapped in indulgent creaminess. It’s the kind of dish that feels like a hug on a plate and offers something special whether for a casual dinner or a festive gathering. I can’t wait for you to try it—you might just find it becoming your new seasonal favorite!
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Springtime White Lasagna Recipe
- Total Time: 3 hours 5 minutes (including soaking and roasting times)
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A flavorful and vibrant Springtime White Lasagna featuring a creamy roasted garlic cashew sauce, tender sautéed leeks and spinach, fresh asparagus, and gluten-free no-boil lasagna sheets. This dairy-free, vegetarian dish combines roasted garlic with cashew cream and fresh spring vegetables to make a comforting yet light meal perfect for seasonal celebrations or a wholesome family dinner.
Ingredients
Roasted Garlic & Cashew 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
- 2–3 leeks (white and pale green parts only)
- 2 bunches (~600g) asparagus (woody ends snapped off)
- 1 box (283g) baby spinach
Lasagna
- 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: Place the raw unsalted cashews in a bowl and cover with 2 cups of water. Allow them to soak for 2-3 hours or overnight to soften. After soaking, drain and set aside.
- Roast the Garlic: Preheat the oven to 450°F (232°C). Cut off the tip of the garlic head to expose the cloves, sprinkle salt on top, then wrap the garlic bulb in foil. Roast for 45 minutes until cloves are soft and fragrant. Remove and let cool.
- Prepare the Vegetables: Mince the 2-3 reserved cloves of garlic. Clean the leeks by trimming off the dark green tops (reserve for stock) and keep the white and pale green parts. Slice the leeks lengthwise, rinse thoroughly to remove grit, and slice into ½-inch pieces. Snap off woody asparagus ends and chop stalks into 1-1.5 inch pieces. For garnish, keep 3 whole asparagus stalks and halve any thick stalks lengthwise.
- Make the Roasted Garlic Sauce: Once the roasted garlic is cool enough to handle, squeeze the soft cloves out of their skins into a blender. Add the soaked cashews, low-sodium broth, almond milk, arrowroot starch, nutritional yeast (optional), kosher salt, black pepper, and fresh thyme sprigs. Blend until completely smooth. Pour the mixture into a medium pot and bring to a gentle simmer over low heat, stirring occasionally, for 5 minutes. Adjust salt and pepper to taste. Set aside.
- Sauté the Vegetables: Heat avocado oil in a skillet over medium heat. Add the sliced leeks with a pinch of kosher salt and sauté for 8-10 minutes until softened. Stir in the minced garlic and cook for another 2 minutes until fragrant. In a separate pan, sauté the baby spinach in batches until just wilted, then squeeze out excess moisture. Set aside.
- Assemble the Lasagna: Preheat oven to 375°F (190°C). Spread ½ cup of the roasted garlic sauce on the bottom of a lasagna pan. Arrange a layer of no-boil lasagna sheets on top. Layer with sauce, sautéed leeks, wilted spinach, chopped asparagus, and additional noodles, repeating layers until ingredients are used up. Place any reserved whole asparagus stalks on top as garnish. Finish by spreading the remaining sauce over the top and optionally sprinkle with extra nutritional yeast or dairy-free cheese.
- Bake the Lasagna: Cover the pan with aluminum foil sprayed with cooking spray to prevent sticking. Bake covered for 30-35 minutes. Remove the foil and bake uncovered for an additional 8-10 minutes until the top is golden and bubbly. Let the lasagna rest for 10 minutes before slicing and serving.
Notes
- Soaking cashews overnight results in a creamier sauce and easier blending.
- Using no-boil noodles saves prep time and ensures easy layering without pre-cooking.
- Arrowroot starch acts as a thickener for the sauce, but cornstarch can be substituted if needed.
- Roasting the whole garlic bulb mellows the flavor, making the sauce rich and savory without harshness.
- Leek greens can be saved and added to homemade vegetable stock for extra flavor.
- For a vegan or dairy-free version, omit any cheese toppings or substitute with plant-based cheese.
- Adjust salt and pepper seasoning to your taste, especially if using broth with sodium.
- Letting the lasagna rest after baking helps stabilize the layers for cleaner slicing.
- Prep Time: 20 minutes (plus 2-3 hours soaking cashews and 45 minutes roasting garlic)
- Cook Time: 40-50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American, Vegetarian
