Sugar-Free Vegan Lasagne
Discover the ultimate guilt-free comfort food with this Sugar-Free Vegan Lasagne recipe! Perfectly crafted for healthy eaters and plant-based enthusiasts, this dish features gluten-free lasagna noodles layered with a hearty medley of savory vegetables, baby spinach, and a luscious no-sugar-added tomato sauce. The creamy, dairy-free cashew ricotta infused with lemon juice and fresh parsley takes this lasagne to the next level, offering a rich texture that you'll adore. Free from added sugars and packed with wholesome ingredients, this satisfying meal is both nutritious and delicious. Whether you're serving a crowd or treating yourself to a cozy night in, this lasagne delivers all the classic flavors you love—without compromise. Ready in just over an hour, it's a wholesome and flavorful option for dinner that everyone will enjoy!
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Recipe Information
Ingredients
- 12 sheets Gluten-free lasagna noodles
- 2 tablespoons Olive oil
- 1 large Onion, diced
- 3 Garlic cloves, minced
- 2 medium Zucchini, diced
- 2 medium Carrot, diced
- 1.5 cups Mushrooms, chopped
- 4 cups Baby spinach
- 28 ounces Canned crushed tomatoes (no sugar added)
- 3 tablespoons Tomato paste
- 3 tablespoons Nutritional yeast
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Raw cashews (soaked in water for 4 hours)
- 0.5 cup Unsweetened plant-based milk (e.g., almond, soy)
- 2 tablespoons Lemon juice
- 1 teaspoon Garlic powder
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
Cook the gluten-free lasagna noodles according to package instructions. Drain, rinse lightly with cold water to prevent sticking, and set aside.
Heat olive oil in a large skillet over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
Add minced garlic and cook for an additional 1 minute until fragrant.
Stir in diced zucchini, carrots, and mushrooms. Cook for 8–10 minutes until vegetables are tender.
Add baby spinach to the skillet and cook until just wilted, about 2 minutes.
Stir in crushed tomatoes, tomato paste, nutritional yeast, dried oregano, dried basil, salt, and black pepper. Reduce heat to low and simmer for 10 minutes.
While the sauce is simmering, prepare the cashew ricotta. Drain the soaked cashews and blend them in a food processor with plant-based milk, lemon juice, garlic powder, and fresh parsley until smooth and creamy.
Assemble the lasagne in a 9x13-inch baking dish. Spread a thin layer of tomato sauce on the bottom of the dish.
Place a layer of lasagna noodles over the sauce. Spread a layer of cashew ricotta on top, followed by a layer of sautéed vegetables and more tomato sauce.
Repeat the layers until all the ingredients are used, finishing with a layer of tomato sauce on top.
Cover the dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10–15 minutes until bubbly and slightly browned on top.
Let the lasagne rest for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
4815 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.3 g | 220% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4813 mg | 209% | |
| Total Carbohydrate | 736.2 g | 268% | |
| Dietary Fiber | 68.8 g | 246% | |
| Total Sugars | 88.4 g | ||
| Protein | 137.9 g | 276% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 832 mg | 64% | |
| Iron | 46.5 mg | 258% | |
| Potassium | 7691 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.
