Vegetable No Cheese Lasagna
Elevate your plant-based dining experience with this hearty and wholesome Vegetable No Cheese Lasagna, a dairy-free twist on the classic comfort dish. Bursting with layers of tender zucchini, yellow squash, eggplant, and sautéed spinach, this lasagna delivers vibrant, garden-fresh flavor in every bite. A rich tomato sauce infused with garlic, basil, and oregano combines beautifully with a creamy, nut-free white sauce made from almond milk and nutritional yeast, creating a luscious texture without the need for cheese. Perfectly seasoned with hints of nutmeg and red pepper flakes, this vegan lasagna is a showstopper for weeknight dinners or special occasions. Easy to assemble and baked to bubbly perfection, this plant-based, lactose-free, and zero-cheese recipe is sure to satisfy your cravings while keeping things light and nutritious.
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Recipe Information
Ingredients
- 12 pieces lasagna noodles
- 2 medium zucchini
- 2 medium yellow squash
- 1 small eggplant
- 2 medium carrot
- 5 cups baby spinach
- 3 tablespoons olive oil
- 3 pieces garlic cloves
- 28 ounces canned crushed tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 0.5 teaspoons red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 1.5 cups unsweetened almond milk
- 3 tablespoons all-purpose flour
- 4 tablespoons nutritional yeast
- 0.25 teaspoons ground nutmeg
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil and cook the lasagna noodles until al dente according to package instructions, then drain and lay flat on parchment paper to prevent sticking.
Slice the zucchini, yellow squash, eggplant, and carrots into thin, lengthwise strips. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat and sauté the sliced vegetables until tender and slightly golden. Remove and set aside.
In the same skillet, add 1 tablespoon of olive oil, minced garlic, and spinach. Cook until the spinach wilts. Remove from heat and set aside.
In a medium saucepan, combine the crushed tomatoes, tomato paste, basil, oregano, red pepper flakes, salt, and black pepper. Bring to a simmer over medium heat and let cook for 10 minutes. Stir in chopped parsley and remove from heat.
To prepare the white sauce, heat the almond milk in a small saucepan over medium heat. In a separate bowl, whisk together the flour and nutritional yeast. Slowly whisk the mixture into the hot almond milk, stirring constantly until thickened. Add nutmeg, salt, and black pepper to taste. Set aside.
In a 9x13-inch baking dish, spread a thin layer of the tomato sauce. Layer 3 to 4 lasagna noodles over the sauce, slightly overlapping them.
Add a layer of sautéed vegetables, tomato sauce, and spinach. Drizzle some white sauce over the top.
Repeat the layering process until all ingredients are used, finishing with a layer of tomato sauce and a drizzle of white sauce on top.
Cover the dish tightly with foil and bake for 35 minutes. Remove the foil and bake for an additional 15 minutes, until the top is bubbly and lightly browned.
Allow the lasagna to cool for 10 minutes before slicing and serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
3630 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.4 g | 83% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7922 mg | 344% | |
| Total Carbohydrate | 669.1 g | 243% | |
| Dietary Fiber | 69.7 g | 249% | |
| Total Sugars | 115.7 g | ||
| Protein | 128.9 g | 258% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 1390 mg | 107% | |
| Iron | 46.5 mg | 258% | |
| Potassium | 7661 mg | 163% | |
*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.
