Low Fat Vegan Lasagne

Discover the ultimate comfort food made lighter and healthier with our Low Fat Vegan Lasagne—a plant-based twist on a classic favorite! This recipe layers tender whole-grain lasagna noodles with vibrant zucchini, carrot ribbons, and fresh spinach for a wholesome, veggie-packed experience. A rich, herbed tomato sauce and creamy, dairy-free cashew ricotta bring bold, satisfying flavors without the guilt. Perfect for those seeking a heart-healthy, low-fat dinner, this lasagne features nutrient-dense ingredients like nutritional yeast for a cheesy essence and soaked cashews for a luscious texture. Ready in just 80 minutes, it’s an ideal choice for family dinners or meal prep, delighting vegans and non-vegans alike. Serve with a crisp side salad for a complete, nourishing meal.

Nutriscore Rating: 78/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 6

Ingredients

• 12 sheets Whole-grain lasagna noodles (no-boil or pre-cooked according to package instructions)
• 2 large Zucchini
• 2 medium Carrot
• 5 cups Fresh spinach
• 28 oz Crushed tomatoes (no salt added)
• 2 tbsp Tomato paste
• 4 cloves Garlic cloves
• 1 medium Yellow onion
• 1 tsp Dried basil
• 1 tsp Dried oregano
• 4 tbsp Nutritional yeast
• 1 cup Raw cashews (soaked for 4-6 hours or boiled for 15 minutes)
• 1 cup Unsweetened plant-based milk (such as almond or soy)
• 2 tbsp Lemon juice
• 2 tbsp Fresh parsley
• 0.5 tsp Salt
• 0.5 tsp Black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Prepare the vegetables: thinly slice the zucchini and carrot into long, flat strips using a mandoline or peeler. Set aside.

Step 3

Heat a large skillet over medium heat. Dice the onion and mince the garlic, then sauté them for 3-4 minutes with a splash of water or vegetable stock until soft and fragrant.

Step 4

Add the crushed tomatoes, tomato paste, dried basil, and dried oregano to the skillet, stirring to combine. Simmer for 10 minutes, then season with a pinch of salt and black pepper. Remove from heat and set aside.

Step 5

To make the cashew ricotta, drain the soaked cashews and add them to a blender or food processor along with the plant-based milk, lemon juice, nutritional yeast, parsley, and 1/4 teaspoon of salt. Blend until smooth and creamy.

Step 6

Assemble the lasagna in a 9x13-inch baking dish. Start with a thin layer of the tomato sauce at the bottom of the dish.

Step 7

Add a layer of lasagna noodles, followed by a layer of zucchini and carrot strips, a handful of spinach, a few dollops of cashew ricotta, and a drizzle of tomato sauce. Repeat this layering process until all the ingredients are used, finishing with a top layer of tomato sauce.

Step 8

Cover the baking dish with aluminum foil (or an oven-safe cover) and bake for 30 minutes.

Step 9

Remove the foil and bake uncovered for an additional 15-20 minutes, until the top is bubbling and slightly golden.

Step 10

Let the lasagna rest for 10 minutes before slicing and serving. Garnish with fresh parsley if desired.

Nutrition Facts

Serving size	(2835.7g)

Amount per serving	% Daily Value*
Calories	3730.4

Total Fat 84.0g	0%
Saturated Fat 10.5g	0%
Polyunsaturated Fat 0.4g
Cholesterol 0mg	0%
Sodium 6587.2mg	0%
Total Carbohydrate 633.1g	0%
Dietary Fiber 86.1g	0%
Total Sugars 112.0g
Protein 145.3g	0%

Vitamin D 100.0IU	0%
Calcium 1065.3mg	0%
Iron 46.1mg	0%
Potassium 6469.7mg	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: 19.5%

Protein: 15.0%

Carbs: 65.4%