If you’re ready to welcome spring to your table in the most delicious way, this Springtime White Lasagna Recipe is a game changer. Packed with tender asparagus, fresh leeks, creamy roasted garlic sauce, and vibrant spinach, this lasagna delivers layers of luscious, wholesome flavors. The subtly nutty, velvety white sauce made from roasted garlic and cashews brings depth and creaminess without any dairy, making it perfect for anyone craving something fresh, comforting, and beautifully seasonal. With every bite, this dish feels like a celebration of spring’s bounty, inviting you to savor the garden’s bright greens in one extraordinary meal.

Springtime White Lasagna Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this Springtime White Lasagna Recipe is thoughtfully selected to contribute essential flavors, textures, and springtime freshness. From the creamy cashew base to the crisp asparagus and earthy leeks, these simple yet vibrant components come together to create layers of pure delight.

Whole head of garlic (reserve 2-3 cloves): Roasting the garlic softens and sweetens it, forming the heart of the sauce’s rich flavor.
Raw unsalted cashews (1 cup, soaked): Soaking these nuts creates a silky base for the creamy white sauce without dairy.
Vegetable or chicken broth (2 cups, low-sodium): Adds depth and warmth to the sauce, balancing the creaminess with savory notes.
Unsweetened almond milk (2 cups): Keeps the sauce light while maintaining richness and smooth texture.
Arrowroot starch (3 tablespoons): Natural thickener that gives the sauce perfect body without gluten.
Nutritional yeast (3 tablespoons, optional): A sprinkle of this adds a subtle cheesy umami flavor ideal for a dairy-free dish.
Kosher salt (1 teaspoon, plus more to taste): Essential for enhancing all the wonderful spring flavors in the dish.
Black peppercorn (to taste): Adds just the right amount of spice to lift the sauce’s richness.
Fresh thyme (4 sprigs): Brings a bright, herbaceous note that complements the garlic and vegetables beautifully.
Reserved garlic cloves (2-3): Minced fresh garlic adds a punchy, aromatic element when sautéed with the leeks.
Leeks (2-3, white and pale green parts): Their mild onion flavor becomes soft and sweet when sautéed, adding layers of taste.
Asparagus (2 bunches, about 600g): The star vegetable that brings a tender snap and fresh spring vibe to every forkful.
Baby spinach (1 box, 283g): Wilted spinach layers introduce vibrant color and a light, leafy texture.
No-boil lasagna sheets (1 box, gluten-free or regular): Convenient and perfect for soaking up all the luscious sauce.
Avocado oil: A clean, high-heat oil to sauté vegetables without overpowering their natural flavors.

How to Make Springtime White Lasagna Recipe

Step 1: Soak the Cashews

Start by soaking your raw cashews in plenty of water for at least 2 to 3 hours, or overnight if you can plan ahead. This step is crucial because it softens the nuts, making them blend into an ultra-smooth and creamy base for your white sauce. Trust me, skipping this will affect the sauce’s luscious texture, so give your cashews some time to soak.

Step 2: Roast the Garlic

While your cashews are soaking, preheat your oven to 450°F. Take the whole head of garlic, slice off the tip to expose the individual cloves, sprinkle lightly with salt, then wrap tightly in foil. Roast it for about 45 minutes until the garlic transforms into soft, sweet, golden cloves that will become the star flavor in your sauce. The aroma itself is enough to get your appetite going!

Step 3: Prepare the Vegetables

Slice and clean the leeks by trimming off the tough, dark green parts (keep them for homemade stock if you like). Cut the remaining leek lengthwise, give it a thorough rinse, then chop into half-inch pieces. Snap off the woody ends of the asparagus, slice the stalks into manageable pieces, and set aside a few whole stalks for a pretty garnish. Mince the reserved fresh garlic cloves and cook them just right for a fragrant vegetable layer. The freshness and brightness of these vegetables bring pure spring to your lasagna.

Step 4: Make the Roasted Garlic Sauce

When the garlic cools down enough to handle, squeeze the soft cloves out of their skins into a blender. Add the soaked cashews, broth, almond milk, arrowroot starch, optional nutritional yeast, salt, pepper, and thyme. Blend everything until smooth and creamy. Pour this divine mixture into a pot and gently simmer it over low heat for about 5 minutes. Stir often and taste; adjust salt and pepper to make this sauce sing with flavor.

Step 5: Sauté the Vegetables

Warm a splash of avocado oil in a skillet over medium heat. Toss in the chopped leeks with a pinch of salt, cooking until soft and slightly caramelized, about 8 to 10 minutes. Add the minced garlic and sauté for another 2 minutes until fragrant. Separately, quickly wilt the spinach in batches to avoid sogginess, then squeeze out any excess moisture. These sautéed veggies will ensure your lasagna has tender, flavorful layers that feel light and fresh.

Step 6: Assemble the Lasagna

Raise the oven temperature to 375°F. In your lasagna pan, start by spreading half a cup of that creamy roasted garlic sauce along the bottom. Layer no-boil noodles, sauce, leeks, spinach, and pieces of asparagus, repeating until you’ve used all ingredients. Neatly place any whole asparagus stalks you reserved on top for a springtime flourish. Finish with a final layer of sauce and a dusting of nutritional yeast or dairy-free cheese if you want to add a touch of golden richness.

Step 7: Bake the Lasagna

Cover the dish with foil sprayed lightly with cooking spray to prevent sticking. Bake for about 30 to 35 minutes, then remove the foil and bake uncovered for another 8 to 10 minutes so the top gets golden and bubbly. Let it rest for 10 minutes after baking to allow the layers to set perfectly. This waiting time is tempting but so worth it for those clean slices and beautiful presentation.

How to Serve Springtime White Lasagna Recipe

Garnishes

Nothing finishes this dish better than a sprinkle of fresh herbs like chopped thyme or parsley. Adding a few whole roasted asparagus stalks on top not only elevates the visual appeal but adds a tender crunchy bite, reminding everyone of spring’s freshness. A light drizzle of good olive oil can also add that final luscious touch.

Side Dishes

This lasagna is hearty but fresh, so pair it with crisp salads like a lemony arugula salad, or a simple shaved fennel and radish slaw to balance the creamy layers. For something warm, roasted baby potatoes or garlic bread are perfect companions, soaking up any extra sauce on your plate.

Creative Ways to Present

To really impress, serve individual portions in small cast iron skillets or ramekins, layering the ingredients as mini lasagnas. Alternatively, turn it into a buffet style by arranging slices on a colorful platter surrounded by fresh spring greens and edible flowers. It makes a charming centerpiece that everyone will admire before digging in.

Make Ahead and Storage

Storing Leftovers

Leftover Springtime White Lasagna Recipe is a dream for next-day lunches or dinners. Store it in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen and meld together beautifully when given time to rest.

Freezing

You can freeze this lasagna either before or after baking. To freeze unbaked, assemble it in a freezer-safe dish and wrap tightly with plastic wrap and foil. It will keep well for up to 3 months. If freezing after baking, allow it to cool completely, then store in airtight containers. When ready, thaw overnight in the fridge before reheating.

Reheating

Reheat the lasagna gently in a 350°F oven covered with foil to keep it moist, for about 20-25 minutes or until warmed through. You can also microwave individual portions covered loosely with a microwave-safe lid, reheating in bursts and stirring as needed for even heat. It’s just as comforting as fresh.

FAQs

Can I make the sauce without soaked cashews?

While soaked cashews give the sauce its creamy texture, you can experiment with silken tofu or cauliflower for a different kind of creaminess. However, the flavor will not be quite the same as the irresistible nutty base the cashews provide.

Are the lasagna noodles gluten-free?

The recipe accommodates both gluten-free or regular no-boil lasagna sheets, so you can choose whichever suits your dietary needs without compromising texture or taste.

Can I substitute asparagus with other spring vegetables?

Absolutely! Feel free to swap asparagus for zucchini, green beans, or spring peas to keep the dish seasonal and exciting. Just be sure to adjust cooking times to keep vegetables crisp-tender.

Is nutritional yeast necessary?

Nutritional yeast adds a lovely cheesy umami note that complements the savory sauce, but it’s optional. If you don’t have it, the sauce will still be creamy and flavorful thanks to roasted garlic and cashews.

How long can I make this recipe ahead before baking?

You can assemble the Springtime White Lasagna Recipe up to 24 hours in advance. Keep it wrapped and refrigerated, then bake just before serving to enjoy that fresh-out-of-the-oven magic.

Final Thoughts

This Springtime White Lasagna Recipe is more than just a dish; it’s a celebration of fresh, bright, and nurturing flavors that capture the spirit of the season. Once you try it, you’ll want to keep it as a staple for your springtime gatherings or cozy dinners. It’s creamy, vibrant, and utterly satisfying — everything you could want in a meal to share with friends and family. So go ahead, gather your ingredients, and bring a little spring magic into your kitchen tonight!

Springtime White Lasagna Recipe

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4.4 from 24 reviews

Author: admin
Total Time: 1 hour 5 minutes (excluding soaking; soaking time can be overnight or 2-3 hours beforehand)
Yield: 6 servings 1x
Diet: Vegetarian

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Description

Springtime White Lasagna is a vibrant, fresh take on traditional lasagna, featuring a creamy roasted garlic and cashew sauce, tender leeks, spinach, and crisp asparagus layered between no-boil noodles. This dish combines wholesome, plant-based ingredients to create a flavorful, comforting meal perfect for spring or any time you’re craving a vegetable-forward, dairy-free lasagna.

Ingredients

Scale

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 (adjust based on leek size)
2 bunches (~600g) asparagus
1 box (283g) baby spinach

Other

1 box (~280g) no-boil lasagna sheets (gluten-free or regular)
Avocado oil (or other high-heat oil for sautéing)
Kosher salt (to taste)

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Instructions

Soak the Cashews: Soak the cashews in 2 cups of water for 2-3 hours, or overnight if preferred. After soaking, drain and set aside to prepare the creamy base of the sauce.
Roast the Garlic: Preheat oven to 450°F (232°C). Slice off the top of the garlic bulb to expose the cloves, sprinkle with salt, and wrap in foil. Roast for 45 minutes until soft and fragrant. Allow to cool.
Prepare the Vegetables: Mince the reserved 2-3 garlic cloves. Trim the leeks by removing the dark greens, then slicing the white and light green parts into ½-inch pieces after rinsing thoroughly. Snap off woody asparagus ends, chop the stalks into 1-1.5 inch pieces, slicing thicker stalks lengthwise. Reserve 3 whole asparagus stalks for garnish if desired.
Make the Roasted Garlic Sauce: Squeeze roasted garlic cloves from skins into a blender. Add soaked cashews, broth, almond milk, arrowroot starch, nutritional yeast, salt, pepper, and thyme sprigs. Blend until smooth. Transfer to a pot and gently simmer over low heat for 5 minutes, stirring occasionally. Adjust seasoning and set aside.
Sauté Vegetables: Heat avocado oil in a skillet over medium heat. Sauté leeks with kosher salt for 8-10 minutes until softened. Add minced garlic and cook an additional 2 minutes. In a separate pan, sauté the spinach in batches until wilted. Squeeze out excess water and set aside.
Assemble the Lasagna: Preheat oven to 375°F (190°C). Spread ½ cup of roasted garlic sauce in the bottom of a lasagna pan. Layer noodles, sauce, sautéed leeks, spinach, raw asparagus pieces, and repeat layers until ingredients are used. Add reserved whole asparagus on top as garnish. Finish by spreading remaining sauce and optionally sprinkle nutritional yeast or dairy-free cheese.
Bake the Lasagna: Cover with foil sprayed with cooking spray to prevent sticking. Bake for 30-35 minutes. Remove foil and bake another 8-10 minutes until top is golden and bubbly. Let rest for 10 minutes before serving.

Notes

Soaking cashews overnight enhances creaminess but 2-3 hours is sufficient.
Use no-boil noodles to save time; regular noodles would require pre-cooking.
Arrowroot starch is used as a thickener; cornstarch can be an alternative.
Nutritional yeast is optional but adds a cheesy flavor suitable for dairy-free diets.
Adjust salt to taste especially due to the broth and nutritional yeast.
Roasting garlic in foil traps moisture and mellows the flavor for a creamy sauce base.
Make sure to squeeze excess water from the spinach to avoid a watery lasagna.
Letting the lasagna rest after baking helps it set and makes it easier to slice.

Prep Time: 20 minutes (excluding cashew soaking)
Cook Time: 45 minutes roasting garlic + 15 minutes sautéing + 40 minutes baking = 1 hour 40 minutes total active cooking time (can overlap with soaking time)
Category: Main Course
Method: Baking
Cuisine: Italian-inspired