Dairy-Free Classic Veggie Lasagna
Transform your mealtime into a plant-based feast with this Dairy-Free Classic Veggie Lasagna, a wholesome twist on a beloved Italian favorite! Layered with tender lasagna noodles, a medley of sautéed zucchini, bell peppers, mushrooms, and spinach, and smothered in a robust tomato sauce seasoned with aromatic herbs, this recipe delivers bold flavors without any dairy. Creamy plant-based ricotta and melty mozzarella alternatives provide the perfect cheesy comfort, while nutritional yeast adds depth and umami. Finished with fresh basil, this lasagna is both hearty and vibrant, making it a crowd-pleasing dish that's ideal for family dinners, meal prep, or special occasions. Healthy, satisfying, and completely dairy-free, it caters perfectly to vegan diets while delighting everyone at the table!
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Recipe Information
Ingredients
- 12 sheets lasagna noodles
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 medium zucchini, sliced
- 1 large bell pepper, diced
- 8 ounces mushrooms, sliced
- 5 cups spinach
- 28 ounces crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup plant-based ricotta cheese
- 0.25 cup nutritional yeast
- 2 cups plant-based mozzarella cheese
- 0.25 cup fresh basil, chopped
Instructions
Preheat oven to 375°F (190°C).
Cook lasagna noodles according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until the onion is translucent, about 5 minutes.
Add sliced zucchini, diced bell pepper, and sliced mushrooms to the skillet. Cook for another 5-7 minutes until vegetables are softened.
Stir in fresh spinach and cook until wilted.
Add crushed tomatoes, dried oregano, dried basil, red pepper flakes, salt, and black pepper to the skillet. Simmer on low heat for 10 minutes, stirring occasionally.
Spread a thin layer of the veggie sauce in the bottom of a 9x13 inch baking dish.
Place a layer of lasagna noodles over the sauce.
Spread half of the plant-based ricotta cheese and sprinkle with nutritional yeast over the noodles.
Add a generous portion of the veggie sauce and sprinkle with some of the plant-based mozzarella cheese.
Repeat layers, starting with noodles, plant-based ricotta, veggie sauce, and mozzarella cheese.
Top the final layer with remaining mozzarella cheese and sprinkle with chopped fresh basil.
Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 20 minutes, or until the cheese is melted and bubbly.
Allow the lasagna to cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
5069 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.0 g | 240% | |
| Saturated Fat | 64.3 g | 322% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6395 mg | 278% | |
| Total Carbohydrate | 632.6 g | 230% | |
| Dietary Fiber | 53.9 g | 192% | |
| Total Sugars | 76.7 g | ||
| Protein | 172.9 g | 346% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 3414 mg | 263% | |
| Iron | 43.0 mg | 239% | |
| Potassium | 6593 mg | 140% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
