Gluten-Free Vegan Lasagne
Indulge in the hearty goodness of this gluten-free vegan lasagne, a delicious twist on the classic comfort food that's perfect for all dietary preferences! Crafted with layers of tender gluten-free lasagne noodles, rich homemade marinara loaded with vibrant vegetables, and a creamy, dairy-free cashew ricotta infused with zesty lemon and fresh basil, this recipe brings flavor and nutrition to the table. Topped with optional vegan shredded cheese for an extra touch of indulgence, this lasagne is baked to bubbly perfection. Whether you're looking for a plant-based family dinner or a dish to impress guests, this gluten-free vegan lasagne is sure to satisfy every palate. Ready in just 90 minutes, it’s the ultimate crowd-pleaser for wholesome, allergen-friendly dining.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 sheets Gluten-free lasagne noodles
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 4 cloves Garlic cloves, minced
- 1 medium Carrot, finely diced
- 1 medium Zucchini, finely diced
- 3 cups Baby spinach
- 28 ounces Crushed tomatoes
- 2 tablespoons Tomato paste
- 2 teaspoons Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Raw cashews (soaked for 4 hours or boiled for 10 minutes)
- 0.5 cup Unsweetened almond milk
- 2 tablespoons Lemon juice
- 0.25 cup Nutritional yeast
- 1 teaspoon Garlic powder
- 0.25 cup Fresh basil leaves
- 1 cup Vegan shredded cheese (optional)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Cook the gluten-free lasagne noodles according to the package directions. Once cooked, drain and lay them flat on a clean towel to prevent sticking.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Add the minced garlic, diced carrot, and diced zucchini to the skillet. Cook for another 5 minutes until the vegetables are tender.
Stir in the baby spinach, crushed tomatoes, tomato paste, Italian seasoning, salt, and black pepper. Simmer for 10-15 minutes to develop flavors. Remove from heat and set aside.
To make the cashew ricotta, drain the soaked cashews and add them to a food processor. Add almond milk, lemon juice, nutritional yeast, garlic powder, and fresh basil. Blend until smooth and creamy, scraping down the sides as needed.
In the prepared baking dish, spread a thin layer of the marinara vegetable sauce to coat the bottom.
Place a layer of lasagne noodles on top of the sauce, followed by a layer of cashew ricotta and a layer of marinara sauce. Repeat the layers until all ingredients are used, finishing with a layer of sauce on top. Sprinkle vegan shredded cheese on top if using.
Cover the baking dish with foil (ensuring the foil does not touch the cheese if used) and bake in the preheated oven for 40 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the edges are bubbly and the top is slightly golden.
Let the lasagne sit for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
5486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.3 g | 306% | |
| Saturated Fat | 79.6 g | 398% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4339 mg | 189% | |
| Total Carbohydrate | 755.0 g | 275% | |
| Dietary Fiber | 56.5 g | 202% | |
| Total Sugars | 72.7 g | ||
| Protein | 129.2 g | 258% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 2087 mg | 161% | |
| Iron | 50.5 mg | 281% | |
| Potassium | 5699 mg | 121% | |
*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.
