Easy Dairy Free Veggie Lasagna
Indulge in the wholesome flavors of this Easy Dairy-Free Veggie Lasagna, a comforting plant-based twist on a classic dish! Packed with vibrant layers of tender zucchini, eggplant, red bell peppers, mushrooms, and fresh spinach, this recipe is a celebration of hearty vegetables and rich, savory flavors. A creamy, dairy-free "cheese" sauce made from coconut milk and nutritional yeast provides a luscious, umami-packed alternative to traditional cheese, while a simple homemade tomato sauce ties everything together. Ready in just over an hour, this lasagna is perfect for weeknight dinners or meal prep, offering six satisfying servings. Whether you're vegan, lactose-intolerant, or simply looking to enjoy a healthy, flavor-packed meal, this dairy-free lasagna is sure to become a family favorite. Serve it with a crisp green salad or crusty bread for the ultimate comfort food experience!
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Recipe Information
Ingredients
- 12 lasagna noodles
- 2 medium, sliced thin zucchini
- 1 medium, diced eggplant
- 2 diced red bell peppers
- 2 cups, chopped mushrooms
- 4 cups, fresh spinach
- 3 tablespoons olive oil
- 4 cloves, minced garlic
- 28 oz, canned crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 cup nutritional yeast
- 1 cup, full-fat coconut milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to package instructions, then drain and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat.
Add the diced eggplant, zucchini slices, red bell peppers, and mushrooms to the skillet and sauté for 6-7 minutes until tender.
Add the minced garlic and spinach to the skillet and cook for an additional 2-3 minutes until the spinach is wilted. Remove from heat and set aside.
In a medium saucepan, combine the crushed tomatoes, dried oregano, and dried basil. Simmer on low heat for 10 minutes, stirring occasionally, then remove from heat.
In a small bowl, mix the coconut milk with the nutritional yeast, salt, and black pepper to create a creamy dairy-free cheese sauce.
Spread a thin layer of tomato sauce on the bottom of a 9x13 baking dish.
Lay 3-4 lasagna noodles over the sauce, overlapping slightly if needed.
Spread a layer of the sautéed vegetables over the noodles, followed by a layer of the coconut milk cheese sauce.
Repeat the layers (tomato sauce, noodles, vegetables, cheese sauce) until all the ingredients are used, finishing with a layer of tomato sauce on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15-20 minutes, until the top is bubbling and slightly browned.
Allow the lasagna to cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
3666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.2 g | 93% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 10.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7382 mg | 321% | |
| Total Carbohydrate | 656.2 g | 239% | |
| Dietary Fiber | 63.9 g | 228% | |
| Total Sugars | 120.9 g | ||
| Protein | 125.2 g | 250% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 512 mg | 39% | |
| Iron | 36.5 mg | 203% | |
| Potassium | 7713 mg | 164% | |
*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.
