Dairy-Free Classic Veggie Lasagna

Savor the comforting flavors of this Dairy-Free Classic Veggie Lasagna, a plant-based twist on the beloved Italian dish. Packed with layers of tender lasagna noodles, a medley of sautéed zucchini, bell peppers, mushrooms, and spinach, and a robust tomato sauce infused with oregano, basil, and a hint of red pepper flakes, this recipe is both hearty and wholesome. Creamy plant-based ricotta and melty mozzarella create a luscious, dairy-free decadence, complemented by a sprinkle of nutritional yeast for added depth. Perfect for weeknight dinners or gatherings, this easy-to-make lasagna is baked to perfection and topped with fragrant fresh basil. Ready in just over an hour, it’s a crowd-pleasing, family-friendly dish that proves you don’t need dairy to enjoy a classic comfort food masterpiece.

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 8

Ingredients

• 12 sheets lasagna noodles
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 medium zucchini, sliced
• 1 large bell pepper, diced
• 8 ounces mushrooms, sliced
• 5 cups spinach
• 28 ounces crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 0.5 teaspoon red pepper flakes
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup plant-based ricotta cheese
• 0.25 cup nutritional yeast
• 2 cups plant-based mozzarella cheese
• 0.25 cup fresh basil, chopped

Directions

Step 1

Preheat oven to 375°F (190°C).

Step 2

Cook lasagna noodles according to package instructions. Drain and set aside.

Step 3

In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until the onion is translucent, about 5 minutes.

Step 4

Add sliced zucchini, diced bell pepper, and sliced mushrooms to the skillet. Cook for another 5-7 minutes until vegetables are softened.

Step 5

Stir in fresh spinach and cook until wilted.

Step 6

Add crushed tomatoes, dried oregano, dried basil, red pepper flakes, salt, and black pepper to the skillet. Simmer on low heat for 10 minutes, stirring occasionally.

Step 7

Spread a thin layer of the veggie sauce in the bottom of a 9x13 inch baking dish.

Step 8

Place a layer of lasagna noodles over the sauce.

Step 9

Spread half of the plant-based ricotta cheese and sprinkle with nutritional yeast over the noodles.

Step 10

Add a generous portion of the veggie sauce and sprinkle with some of the plant-based mozzarella cheese.

Step 11

Repeat layers, starting with noodles, plant-based ricotta, veggie sauce, and mozzarella cheese.

Step 12

Top the final layer with remaining mozzarella cheese and sprinkle with chopped fresh basil.

Step 13

Cover the baking dish with foil and bake in the preheated oven for 25 minutes.

Step 14

Remove the foil and bake for an additional 20 minutes, or until the cheese is melted and bubbly.

Step 15

Allow the lasagna to cool for 10 minutes before slicing and serving.

Nutrition Facts

Serving size	(3428.0g)

Amount per serving	% Daily Value*
Calories	5068.6

Total Fat 187.0g	0%
Saturated Fat 64.3g	0%
Polyunsaturated Fat 2.9g
Cholesterol 0mg	0%
Sodium 6395.3mg	0%
Total Carbohydrate 632.6g	0%
Dietary Fiber 53.9g	0%
Total Sugars 76.7g
Protein 172.9g	0%

Vitamin D 22.7IU	0%
Calcium 3414.4mg	0%
Iron 43.0mg	0%
Potassium 6592.8mg	0%

*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: 34.3%

Protein: 14.1%

Carbs: 51.6%