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Tablescape of Vegan Veggie White Lasagna Skillet

Vegan Veggie White Lasagna Skillet

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  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 25 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 40 Minutes
  • Yield: 4-5 Servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Diet: Vegan


Healthy, creamy, and oh-so-yummy, this oil free Vegan Veggie White Lasagna Skillet boasts lasagna noodles and broccoli florets bathed in a luscious cashew and cauliflower-based white sauce that is utterly delicious!



Boil Ingredients:

  • ½ cup (raw) cashews
  • 1 – [ 14.4 oz. package ] frozen cauliflower florets *

Sauce Ingredients:

  • 1 ¼ cups low-sodium vegetable broth *
  • ¼ cup water
  • ¼ cup nutritional yeast (+/-) *
  • 2 Tablespoons lemon juice
  • ½ cup unsweetened plain plant yogurt
  • 1 teaspoon ume plum vinegar 

Sauce Herb/Spice Ingredients:

  • 1 teaspoon onion powder
  • 1 ½ teaspoons garlic powder
  • 2 Tablespoons dried minced onions
  • ½ teaspoon dried ground mustard powder
  • Pinch nutmeg (optional)
  • ½ to 1 ¼ teaspoon sea salt (+/-) *

Other Herb/Spice Ingredients:

  • 1 ½ teaspoons dried oregano (+/-)
  • 1 ½ teaspoons dried basil (+/-)
  • 1 teaspoon dried parsley
  • ¼ teaspoon Italian seasoning (+/-)

Other Ingredients:

  • 1 – [ 14.4 oz. bag ] frozen broccoli florets
  • 16 oz. uncooked lasagna noodles *

Optional Topping Ingredients:


  1. Cook the lasagna noodles until they are slightly flimsy, but not done, then remove from the water. Take each lasagna noodle and cut it into pieces (1/4 to 1/3 of the lasagna noodles) and set it on a baking dish. Once all the noodles are cut, return them to the boiling process until al dente, drain, rinse, set aside.
  2. In the meantime, place the cashews and cauliflower into a small stock pot, cover with water, place on the stove, bring to a boil. Simmer at a low boil for approximately 10 to 15 minutes or until the cauliflower is perfectly tender.  Drain the liquid, then place the cauliflower and cashews into a high-speed blender.
  3. Heat the frozen broccoli florets in the microwave until it has reached the desired tenderness, set aside.
  4. Next add the Sauce Ingredients and Sauce Herb/Spice Ingredients into a high-speed blender along with the cooked cauliflower and cashews. Blend on high until the sauce is creamy, emulsified, and smooth.  You may need to use the tamper tool to keep the sauce moving.
  5. Add the Other Herb/Spice Ingredients and pulse a few times just to mix in. Do not blend!
  6. Place or layer the cooked pasta into a serving dish or large bowl, add the sauce and cooked broccoli into the bowl.
  7. Serve with a generous sprinkle of Vegan Parmesan Cheese.


*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.   

*Servings: 4 to 5