Dairy-Free Vegetarian Lasagne

Indulge in the ultimate comfort food with this Dairy-Free Vegetarian Lasagne, a wholesome twist on a classic favorite that's perfect for plant-based and dairy-free lifestyles. Layered with tender gluten-free lasagne noodles, a rich marinara sauce, and a velvety cashew cream infused with nutritional yeast and fresh herbs, this recipe is a symphony of flavors and textures. Packed with sautéed zucchini, baby spinach, and aromatic onions and garlic, this lasagne is a nutrient-packed dinner that doesn’t compromise on taste. Ready in just under 90 minutes and serving up to six, it’s an ideal option for family gatherings or meal prepping. Whether you’re craving a hearty Italian-inspired dish or simply exploring dairy-free options, this lasagne promises to be a crowd-pleasing showstopper that’s as satisfying as it is healthy.

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 6

Ingredients

• 12 sheets Gluten-free lasagne noodles
• 2 tablespoons Olive oil
• 1 medium Yellow onion, diced
• 3 Garlic cloves, minced
• 2 medium Zucchini, thinly sliced
• 5 cups Baby spinach
• 4 cups Marinara sauce
• 1.5 cups Raw cashews, soaked in water for 4-6 hours
• 0.5 cup Unsweetened almond milk
• 3 tablespoons Nutritional yeast
• 2 tablespoons Lemon juice
• 2 teaspoons Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• 0.25 teaspoon Crushed red pepper flakes (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Bring a large pot of salted water to a boil. Cook gluten-free lasagne noodles according to the package instructions, then set them aside on parchment paper to prevent sticking.

Step 3

Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3 minutes until translucent. Stir in the garlic and cook for another minute.

Step 4

Add the zucchini slices to the skillet and cook for 5-7 minutes until softened. Add the baby spinach and cook until wilted, about 2 minutes. Season with 1 teaspoon of salt and a pinch of black pepper.

Step 5

Make the cashew cream by draining and rinsing the soaked cashews. Add them to a blender along with almond milk, nutritional yeast, lemon juice, 1 teaspoon of salt, black pepper, oregano, and basil. Blend until smooth and creamy. Adjust salt to taste and set aside.

Step 6

Spread a thin layer of marinara sauce at the bottom of a 9x13-inch baking dish. Lay 3 lasagne noodles over the sauce.

Step 7

Spread one-third of the cashew cream over the noodles, followed by one-third of the sautéed vegetables, and 1 cup of marinara sauce. Repeat this layering process two more times, ending with marinara sauce on top.

Step 8

If desired, sprinkle crushed red pepper flakes over the top for added heat.

Step 9

Cover the lasagne tightly with foil and bake in the preheated oven for 35 minutes. Remove the foil and bake for an additional 15 minutes, or until hot and bubbly.

Step 10

Let the lasagne cool for 10 minutes before slicing. Serve and enjoy!

Nutrition Facts

Serving size	(2720.8g)

Amount per serving	% Daily Value*
Calories	4392.5

Total Fat 154.6g	0%
Saturated Fat 21.8g	0%
Polyunsaturated Fat 3.0g
Cholesterol 0mg	0%
Sodium 6289.0mg	0%
Total Carbohydrate 668.0g	0%
Dietary Fiber 53.1g	0%
Total Sugars 61.0g
Protein 113.5g	0%

Vitamin D 43.9IU	0%
Calcium 755.9mg	0%
Iron 39.9mg	0%
Potassium 3657.7mg	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: 30.8%

Protein: 10.1%

Carbs: 59.1%