Gluten-Free Vegan Lasagne

Layered with wholesome ingredients and bursting with Italian-inspired flavors, this Gluten-Free Vegan Lasagne is the ultimate comfort food for everyone to enjoy. Featuring tender gluten-free lasagne noodles, a rich marinara vegetable sauce, and a creamy cashew ricotta, this plant-based recipe skips the dairy and gluten without sacrificing indulgence. Vibrant veggies like zucchini, carrots, and spinach are sautéed to perfection, while fresh basil and nutritional yeast add depth to the homemade cashew ricotta. Topped with optional vegan shredded cheese for a golden finish, this lasagne is baked until bubbly and satisfying. Perfect for meal prep or a cozy family dinner, it’s as nutritious as it is irresistibly delicious!

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

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)

Directions

Step 1

Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.

Step 2

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.

Step 3

Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.

Step 4

Add the minced garlic, diced carrot, and diced zucchini to the skillet. Cook for another 5 minutes until the vegetables are tender.

Step 5

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.

Step 6

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.

Step 7

In the prepared baking dish, spread a thin layer of the marinara vegetable sauce to coat the bottom.

Step 8

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.

Step 9

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.

Step 10

Remove the foil and bake for an additional 10-15 minutes, or until the edges are bubbly and the top is slightly golden.

Step 11

Let the lasagne sit for 10 minutes before slicing and serving. Enjoy!

Nutrition Facts

Serving size	2698.8 grams (2698.8g)

Amount per serving	% Daily Value*
Calories	5486

Total Fat 238.30g	306%
Saturated Fat 79.60g	398%
Polyunsaturated Fat 3.00g
Cholesterol 0mg	0%
Sodium 4339mg	189%
Total Carbohydrate 755.00g	275%
Dietary Fiber 56.50g	202%
Total Sugars 72.70g
Protein 129.20g	258%

Vitamin D 44IU	219%
Calcium 2087mg	161%
Iron 51mg	281%
Potassium 5699mg	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.

Source of Calories

Fat: 37.7%

Protein: 9.1%

Carbs: 53.2%