Dairy-Free Vegetable Lasagne
Indulge in the comforting layers of this Dairy-Free Vegetable Lasagne, a wholesome twist on a classic favorite that’s perfect for plant-based diets and dairy-free lifestyles. Featuring vibrant roasted zucchini and eggplant, nutrient-packed sautéed spinach, and gluten-free lasagne sheets (if needed), this recipe delivers a hearty, satisfying meal without compromising on flavor. The star of the dish is the creamy cashew béchamel sauce, enriched with nutritional yeast and almond milk for a velvety texture and cheesy undertone—all dairy-free! Paired with rich marinara and topped with fresh basil, this lasagne is a crowd-pleaser that’s easy to assemble and bake. Ready in just over an hour, it’s the ultimate family dinner or meal prep option for anyone seeking a healthier, allergen-friendly alternative to traditional comfort food.
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Recipe Information
Ingredients
- 2 medium, thinly sliced lengthwise Zucchini
- 1 medium, thinly sliced lengthwise Eggplant
- 9 pieces (no-boil, gluten-free if needed) Lasagne sheets
- 3 tablespoons Olive oil
- 4 cloves, minced Garlic
- 4 cups (fresh) Spinach
- 4 cups Marinara sauce
- 1.5 cups (soaked for 2-3 hours or boiled for 15 minutes) Raw cashews
- 1.5 cups Unsweetened almond milk
- 0.25 cup Nutritional yeast
- 2 tablespoons Lemon juice
- 1.25 teaspoons (divided) Salt
- 0.5 teaspoon Black pepper
- 0.25 cup (chopped, for garnish) Fresh basil
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Lay the zucchini and eggplant slices on the baking sheet, brush with 2 tablespoons of olive oil, and sprinkle with 1/2 teaspoon of salt. Roast for 20 minutes, flipping halfway through. Set aside.
While the vegetables are roasting, prepare the cashew béchamel sauce. Blend soaked cashews, almond milk, nutritional yeast, lemon juice, 3/4 teaspoon of salt, and black pepper in a blender until completely smooth. Set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.
Add spinach to the skillet and cook until wilted, about 3-4 minutes. Remove from heat.
Spread 1 cup of marinara sauce on the bottom of a 9x13-inch baking dish.
Layer 3 lasagne sheets over the marinara sauce. Spread another 1 cup of marinara sauce over the sheets, followed by half of the roasted vegetables and half of the sautéed spinach. Drizzle 1/3 of the cashew béchamel on top.
Repeat the layers: 3 lasagne sheets, 1 cup marinara, the remaining roasted vegetables and spinach, and another 1/3 of the cashew béchamel sauce.
Top with the final layer of 3 lasagne sheets, the remaining 1 cup of marinara sauce, and the rest of the cashew béchamel.
Cover the dish tightly with aluminum foil and bake for 30 minutes.
Remove the foil and bake for an additional 10 minutes to allow the top to set and slightly brown.
Let the lasagne rest for 10-15 minutes before slicing. Garnish with fresh basil and serve.
Nutrition Facts
Calories |
3592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.5 g | 189% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8851 mg | 385% | |
| Total Carbohydrate | 471.0 g | 171% | |
| Dietary Fiber | 47.9 g | 171% | |
| Total Sugars | 84.2 g | ||
| Protein | 110.1 g | 220% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 1063 mg | 82% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 4662 mg | 99% | |
*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.
