Dairy-Free Vegetarian Lasagne
Elevate your plant-based dining with this delightful Dairy-Free Vegetarian Lasagne, a wholesome twist on the classic comfort food! Perfect for those seeking a healthier, allergy-friendly option, this lasagne features gluten-free noodles layered with a vibrant medley of sautéed vegetables, including zucchini and baby spinach, and a rich, creamy, dairy-free cashew sauce made with nutritional yeast and almond milk. Tied together by a bold marinara sauce, this recipe boasts incredible flavor while remaining entirely vegan and gluten-free. Ready in just 80 minutes, it’s a hearty, satisfying dish that will impress guests or serve as a cozy weeknight meal. Customize with crushed red pepper flakes for a hint of spice and enjoy every bite of this guilt-free, nourishing casserole.
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Recipe Information
Ingredients
- 12 sheets Gluten-free lasagne noodles
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 Garlic cloves, minced
- 2 medium Zucchini, thinly sliced
- 5 cups Baby spinach
- 4 cups Marinara sauce
- 1.5 cups Raw cashews, soaked in water for 4-6 hours
- 0.5 cup Unsweetened almond milk
- 3 tablespoons Nutritional yeast
- 2 tablespoons Lemon juice
- 2 teaspoons Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.25 teaspoon Crushed red pepper flakes (optional)
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook gluten-free lasagne noodles according to the package instructions, then set them aside on parchment paper to prevent sticking.
Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3 minutes until translucent. Stir in the garlic and cook for another minute.
Add the zucchini slices to the skillet and cook for 5-7 minutes until softened. Add the baby spinach and cook until wilted, about 2 minutes. Season with 1 teaspoon of salt and a pinch of black pepper.
Make the cashew cream by draining and rinsing the soaked cashews. Add them to a blender along with almond milk, nutritional yeast, lemon juice, 1 teaspoon of salt, black pepper, oregano, and basil. Blend until smooth and creamy. Adjust salt to taste and set aside.
Spread a thin layer of marinara sauce at the bottom of a 9x13-inch baking dish. Lay 3 lasagne noodles over the sauce.
Spread one-third of the cashew cream over the noodles, followed by one-third of the sautéed vegetables, and 1 cup of marinara sauce. Repeat this layering process two more times, ending with marinara sauce on top.
If desired, sprinkle crushed red pepper flakes over the top for added heat.
Cover the lasagne tightly with foil and bake in the preheated oven for 35 minutes. Remove the foil and bake for an additional 15 minutes, or until hot and bubbly.
Let the lasagne cool for 10 minutes before slicing. Serve and enjoy!
Nutrition Facts
Calories |
4392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.6 g | 198% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6289 mg | 273% | |
| Total Carbohydrate | 668.0 g | 243% | |
| Dietary Fiber | 53.1 g | 190% | |
| Total Sugars | 61.0 g | ||
| Protein | 113.5 g | 227% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 756 mg | 58% | |
| Iron | 39.9 mg | 222% | |
| Potassium | 3658 mg | 78% | |
*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.
