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Plant-Based Lasagna

I decided to take the matter into my own hands and craft the only plant-based lasagna recipe you'll ever need. It's dairy-free, gluten-free, and nutritious.
Prep Time1 hour
Cook Time1 hour
Total Time2 hours
Servings: 10
Calories: 273kcal

Ingredients

Sauce

  • 2 cup Mushrooms diced
  • 1 Yellow Onion diced
  • 4 Garlic cloves diced
  • 1 cup Black olives diced
  • 2 Spaghetti sauce jars (I used Basil Garlic)
  • 2 Tomato paste cans
  • 1 Large can of fire-roasted tomatoes

Creamy Ricotta Cheese

  • 1 Large block of tofu
  • 2 cup Cashews (soaked in boiling water for an hour to soften)
  • 1 Juice of lemon
  • 1 cup Nutritional Yeast
  • 4 Garlic cloves
  • 1 cup Spinach
  • 1/2 cup Fresh parsley
  • Salt and pepper to taste

Lasagna Goodies

  • 1 Zucchini sliced into rounds
  • 1 Yellow Squash sliced into rounds
  • 1 Eggplant sliced julienne
  • 1 Red bell pepper sliced julienne
  • 4 cup Spinach
  • 1 cup Sun dried tomatoes
  • 10 floz Gluten-Free Lasagna Noodles
  • 1 block of shredded cheese (I used Daiya mozzarella)
  • 1 tbsp olive, avocado, or coconut oil

Instructions

Prepare The Simmer Sauce

  • • Bring a couple of cups of water to a boil and pour it over the cashews in a medium sized bowl. Set it aside so the cashews become tender for the Creamy Ricotta Cheese. • Add all Simmer Sauce ingredients to a large pan and let them to simmer for about an hour with the lid on.

Boil Water For The Noodles, Cut The Veggies, And Stir-Fry Them

  • • Get your water boiling for the lasagna noodles in a large pot. • Cut all veggies (expect the spinach) and place in a large pan with olive, coconut, or avocado oil. • Stir-fry veggies on medium heat until they become slightly tender. This took about 5-minutes.

Prepare The Creamy Ricotta Cheese

  • • Add the noodles to the pot once your water is boiling. • Place all Creamy Ricotta Cheese ingredients in the food processor and blend until smooth and creamy. This took about 5-minutes. You can taste test and see if you would like to add more of something. I love lemon and garlic so I usually add a little more. • Check your lasagna noodles, once they are tender strain them, and cool them with cold water.

Now You Can Get Your Layer And Bake On!

  • This is my favorite part! All of your hard work is ready to pay off. I like to think of this like an art project. You have your noodles, sauce, cheese, and veggies, and you're set up to create a lasagna masterpiece. Yes, you'll have to do some dishes, but trust me it's all so incredibly worth it! • Start by pre-heating the oven to 375 degrees • Then, add a thin layer of the simmer sauce to the bottom of a 9x13 inch pyrex casserole dish • Add a layer of the noodles • Top the noodles with a layer of the ricotta cheese and fresh spinach • The next layer is the veggies • The sauce comes next again, then the noodles, ricotta cheese, and veggies • Top with a layer of shredded cheese of choice and s sprinkle sun-dried tomatoes • Cover with tin foil and place in oven for 45-minutes, check to make sure it's cooked to your liking

Cool And Enjoy!

  • Cool for 15-minutes and Enjoy!! Please note: With this recipe we had a little extra of everything so we layered up what we had and make another mini lasagna casserole in a 9x9 inch pan!! Lasagna on-top of lasagna oh yay! It's Garfield's favorite dream (and mine too)!!
    Lasagna