Dairy-Free Vegetable Lasagne

Indulge in the comforting layers of this Dairy-Free Vegetable Lasagne, a wholesome twist on a classic favorite that's bursting with vibrant flavors and plant-based goodness. Perfect for those avoiding dairy or seeking a healthier lasagne alternative, this recipe features roasted zucchini and eggplant, fresh wilted spinach, and gluten-free lasagne sheets, all enveloped in a luscious, creamy cashew béchamel and rich marinara sauce. With a zesty kick of nutritional yeast and a finishing touch of fresh basil, this lasagne is hearty, satisfying, and packed with nutrients. Ideal for family dinners, meal prepping, or impressing guests with a homemade dish that’s as delicious as it is nutritious. Whether you're vegan, lactose-intolerant, or simply love vegetable-packed meals, this dairy-free lasagne is sure to become a new favorite!

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 6

Ingredients

• 2 medium, thinly sliced lengthwise Zucchini
• 1 medium, thinly sliced lengthwise Eggplant
• 9 pieces (no-boil, gluten-free if needed) Lasagne sheets
• 3 tablespoons Olive oil
• 4 cloves, minced Garlic
• 4 cups (fresh) Spinach
• 4 cups Marinara sauce
• 1.5 cups (soaked for 2-3 hours or boiled for 15 minutes) Raw cashews
• 1.5 cups Unsweetened almond milk
• 0.25 cup Nutritional yeast
• 2 tablespoons Lemon juice
• 1.25 teaspoons (divided) Salt
• 0.5 teaspoon Black pepper
• 0.25 cup (chopped, for garnish) Fresh basil

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

Step 2

Lay the zucchini and eggplant slices on the baking sheet, brush with 2 tablespoons of olive oil, and sprinkle with 1/2 teaspoon of salt. Roast for 20 minutes, flipping halfway through. Set aside.

Step 3

While the vegetables are roasting, prepare the cashew béchamel sauce. Blend soaked cashews, almond milk, nutritional yeast, lemon juice, 3/4 teaspoon of salt, and black pepper in a blender until completely smooth. Set aside.

Step 4

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.

Step 5

Add spinach to the skillet and cook until wilted, about 3-4 minutes. Remove from heat.

Step 6

Spread 1 cup of marinara sauce on the bottom of a 9x13-inch baking dish.

Step 7

Layer 3 lasagne sheets over the marinara sauce. Spread another 1 cup of marinara sauce over the sheets, followed by half of the roasted vegetables and half of the sautéed spinach. Drizzle 1/3 of the cashew béchamel on top.

Step 8

Repeat the layers: 3 lasagne sheets, 1 cup marinara, the remaining roasted vegetables and spinach, and another 1/3 of the cashew béchamel sauce.

Step 9

Top with the final layer of 3 lasagne sheets, the remaining 1 cup of marinara sauce, and the rest of the cashew béchamel.

Step 10

Cover the dish tightly with aluminum foil and bake for 30 minutes.

Step 11

Remove the foil and bake for an additional 10 minutes to allow the top to set and slightly brown.

Step 12

Let the lasagne rest for 10-15 minutes before slicing. Garnish with fresh basil and serve.

Nutrition Facts

Serving size	(2991.7g)

Amount per serving	% Daily Value*
Calories	3591.7

Total Fat 147.5g	0%
Saturated Fat 24.9g	0%
Polyunsaturated Fat 5.9g
Cholesterol 0mg	0%
Sodium 8851.3mg	0%
Total Carbohydrate 471.0g	0%
Dietary Fiber 47.9g	0%
Total Sugars 84.2g
Protein 110.1g	0%

Vitamin D 131.8IU	0%
Calcium 1063.1mg	0%
Iron 25.5mg	0%
Potassium 4662.3mg	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: 36.4%

Protein: 12.1%

Carbs: 51.6%