Low Fat Vegan Lasagne
Indulge in the comforting flavors of this Low Fat Vegan Lasagne, a guilt-free twist on the classic Italian favorite. Packed with nutrient-rich vegetables like zucchini, carrots, and fresh spinach, this plant-based masterpiece is layered with hearty whole-grain lasagna noodles and a vibrant homemade tomato sauce infused with garlic, basil, and oregano. The creamy cashew ricotta, blended to perfection with nutritional yeast and zesty lemon juice, adds a delectable richness without the need for dairy. Perfectly baked until bubbling, this lasagne is not only dairy-free but also low-fat and packed with wholesome goodness. With prep and cooking time totaling under 90 minutes, this recipe makes a flavorful and healthy meal for any occasion. Serve with a sprinkle of parsley for an elegant finish and enjoy a dish that's as rewarding for your taste buds as it is for your health.
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Recipe Information
Ingredients
- 12 sheets Whole-grain lasagna noodles (no-boil or pre-cooked according to package instructions)
- 2 large Zucchini
- 2 medium Carrot
- 5 cups Fresh spinach
- 28 oz Crushed tomatoes (no salt added)
- 2 tbsp Tomato paste
- 4 cloves Garlic cloves
- 1 medium Yellow onion
- 1 tsp Dried basil
- 1 tsp Dried oregano
- 4 tbsp Nutritional yeast
- 1 cup Raw cashews (soaked for 4-6 hours or boiled for 15 minutes)
- 1 cup Unsweetened plant-based milk (such as almond or soy)
- 2 tbsp Lemon juice
- 2 tbsp Fresh parsley
- 0.5 tsp Salt
- 0.5 tsp Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Prepare the vegetables: thinly slice the zucchini and carrot into long, flat strips using a mandoline or peeler. Set aside.
Heat a large skillet over medium heat. Dice the onion and mince the garlic, then sauté them for 3-4 minutes with a splash of water or vegetable stock until soft and fragrant.
Add the crushed tomatoes, tomato paste, dried basil, and dried oregano to the skillet, stirring to combine. Simmer for 10 minutes, then season with a pinch of salt and black pepper. Remove from heat and set aside.
To make the cashew ricotta, drain the soaked cashews and add them to a blender or food processor along with the plant-based milk, lemon juice, nutritional yeast, parsley, and 1/4 teaspoon of salt. Blend until smooth and creamy.
Assemble the lasagna in a 9x13-inch baking dish. Start with a thin layer of the tomato sauce at the bottom of the dish.
Add a layer of lasagna noodles, followed by a layer of zucchini and carrot strips, a handful of spinach, a few dollops of cashew ricotta, and a drizzle of tomato sauce. Repeat this layering process until all the ingredients are used, finishing with a top layer of tomato sauce.
Cover the baking dish with aluminum foil (or an oven-safe cover) and bake for 30 minutes.
Remove the foil and bake uncovered for an additional 15-20 minutes, until the top is bubbling and slightly golden.
Let the lasagna rest for 10 minutes before slicing and serving. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
3730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.0 g | 108% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6587 mg | 286% | |
| Total Carbohydrate | 633.1 g | 230% | |
| Dietary Fiber | 86.1 g | 308% | |
| Total Sugars | 112.0 g | ||
| Protein | 145.3 g | 291% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 1065 mg | 82% | |
| Iron | 46.1 mg | 256% | |
| Potassium | 6470 mg | 138% | |
*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.
