Sugar-Free Vegan Lasagne

Indulge in comfort food without compromise with this Sugar-Free Vegan Lasagne, a wholesome twist on the classic pasta dish that’s perfect for a healthy, plant-based lifestyle. This recipe features layers of gluten-free lasagna noodles, a hearty medley of sautéed zucchini, carrots, mushrooms, and spinach, and a rich tomato sauce infused with aromatic basil and oregano — all with no added sugar. The star of the dish is a creamy, protein-packed cashew ricotta made from soaked cashews, fresh parsley, and a zesty hint of lemon juice. Perfectly baked to golden perfection, this lasagne is a satisfying, dairy-free delight that will impress vegans and non-vegans alike. Whether you’re meal-prepping or serving it fresh out of the oven, this dish is guaranteed to be a centerpiece at any table.

Nutriscore Rating: 77/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 6

Ingredients

• 12 sheets Gluten-free lasagna noodles
• 2 tablespoons Olive oil
• 1 large Onion, diced
• 3 Garlic cloves, minced
• 2 medium Zucchini, diced
• 2 medium Carrot, diced
• 1.5 cups Mushrooms, chopped
• 4 cups Baby spinach
• 28 ounces Canned crushed tomatoes (no sugar added)
• 3 tablespoons Tomato paste
• 3 tablespoons Nutritional yeast
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 cups Raw cashews (soaked in water for 4 hours)
• 0.5 cup Unsweetened plant-based milk (e.g., almond, soy)
• 2 tablespoons Lemon juice
• 1 teaspoon Garlic powder
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cook the gluten-free lasagna noodles according to package instructions. Drain, rinse lightly with cold water to prevent sticking, and set aside.

Step 3

Heat olive oil in a large skillet over medium heat. Add diced onion and sauté until translucent, about 5 minutes.

Step 4

Add minced garlic and cook for an additional 1 minute until fragrant.

Step 5

Stir in diced zucchini, carrots, and mushrooms. Cook for 8–10 minutes until vegetables are tender.

Step 6

Add baby spinach to the skillet and cook until just wilted, about 2 minutes.

Step 7

Stir in crushed tomatoes, tomato paste, nutritional yeast, dried oregano, dried basil, salt, and black pepper. Reduce heat to low and simmer for 10 minutes.

Step 8

While the sauce is simmering, prepare the cashew ricotta. Drain the soaked cashews and blend them in a food processor with plant-based milk, lemon juice, garlic powder, and fresh parsley until smooth and creamy.

Step 9

Assemble the lasagne in a 9x13-inch baking dish. Spread a thin layer of tomato sauce on the bottom of the dish.

Step 10

Place a layer of lasagna noodles over the sauce. Spread a layer of cashew ricotta on top, followed by a layer of sautéed vegetables and more tomato sauce.

Step 11

Repeat the layers until all the ingredients are used, finishing with a layer of tomato sauce on top.

Step 12

Cover the dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10–15 minutes until bubbly and slightly browned on top.

Step 13

Let the lasagne rest for 10 minutes before slicing and serving. Enjoy!

Nutrition Facts

Serving size	(2988.3g)

Amount per serving	% Daily Value*
Calories	4814.9

Total Fat 171.3g	0%
Saturated Fat 24.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 4813.2mg	0%
Total Carbohydrate 736.2g	0%
Dietary Fiber 68.8g	0%
Total Sugars 88.4g
Protein 137.9g	0%

Vitamin D 71IU	0%
Calcium 832.4mg	0%
Iron 46.5mg	0%
Potassium 7690.7mg	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: 30.6%

Protein: 10.9%

Carbs: 58.5%