Print Recipe


This lasagna is filled with white bean "ricotta." It is whole food plant based, no oil and vegan.
Prep Time20 mins
Cook Time30 mins
cooling time10 mins
Course: Main Course
Cuisine: Italian
Keyword: no oil, vegan, vegetarian, whole food plant-based
Servings: 9



For the white bean "ricotta"

  • 2 15 oz cans white cannellini or great northern beans, drained and rinsed.
  • 2 cloves garlic, minced
  • 1/4 cup fresh Italian parsley, chopped
  • 1/2 cup unsweetened soy milk

For the vegetables:

  • 2 cloves garlic, minced
  • 8 oz sliced mushrooms
  • 1 large zucchini, chopped
  • 1/3 cup low sodium vegetable stock

For the Lasagna:

  • 1 13.25 oz box lasagna noodles, whole grain
  • 7 cups spaghetti sauce, your own recipe or see the recipe for Super Easy Spaghetti Sauce


  • Preheat oven to 375F.
  • Cook lasagna noodles according to package instructions.
  • In a saute pan over medium-high heat, add the vegetable stock, 2 cloves minced garlic, zucchini, and mushrooms.
  • Cook for 7-10 minutes until vegetables are tender.
  • While vegetables are cooking prepare the "ricotta."
  • Add white beans, 2 cloves minced garlic, parsley and soy milk to a food processor or blender.
  • Process until smooth. Set aside until assembling the lasagna.
  • When vegetables are done set aside to cool.
  • To assemble lasagna line the bottom of the 9x13 casserole dish with about 1 cup spaghetti sauce.
  • A- Add a layer of noodles.
  • B-Top with the white bean "ricotta."
  • C- Add half of the zucchini mixture next.
  • D-Top with spaghetti sauce. repeat steps A-D.
  • Top last layer with noodles and top with remaining spaghetti sauce.
  • Cover with foil and bake for 30 minutes. (remove foil halfway through baking time)