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Vegetable Lasagna

Writer's picture: Bree CBree C

Updated: Jan 17, 2021

With almond ricotta & cashew mozzarella!

Vegan Vegetable Lasagna

It's hard to believe this lasagna doesn't have any cheese in it. This super healthy, dairy free, delicious lasagna pairs nicely with a salad dressed in some vegan caesar or Italian to cut the richness of the dish. I also recommend oven ready noodles! To make this vegetarian, add only the salt, lemon and spinach to ricotta cheese and use 2 cups of grated mozzarella to the top.



Spinach Ricotta:

16 oz. Frozen Spinach (thawed & squeezed)

2 Cups Slivered Almonds

1 Cup Water

2 Tbsp. Lemon Juice

1 Tbsp. Nutritional Yeast

1 tsp. Salt


Lasagna:

2 - 26 Oz. (Quart Jars) Marinara Sauce

1 Pkg. Egg-Free Lasagna Noodles

1 Large Eggplant (1/2" Slices, width-wise)

2 Large Zucchini (1/2" Slices, lengthwise)

8 Oz. Mushrooms, sliced


Vegan Mozzarella:

1/2 Cups Raw Cashews

1 Cup Water

3 Tbsp. Tapioca Flour

2 Tbsp. Olive Brine

1 Tbsp. Nutritional Yeast

1/2 tsp. Salt


I cut my zucchini with a mandolin and eggplant by hand. I cook them in a grill pan but you can also use a gas BBQ or chunk them up and roast them in the oven. Drizzle them in a little oil with some salt and pepper before cooking. Sauté the mushrooms in a pan with a little oil, salt and pepper. Set everything aside for assembly.


For the ricotta, blend all ingredients except spinach in a high speed blender until smooth. Mix in spinach by hand.


Cook your lasagna noodles and rinse with cool water, if they are not oven ready.


Preheat oven to 375 degrees.


Use 1 cup of the sauce for each layer and half of the eggplant, zucchini, mushrooms and ricotta mixture for each of the layers 2 & 3 only.


Layer 1: sauce, noodle.

Layer 2: sauce, zucchini, eggplant, spinach ricotta, noodle.

Layer 3: sauce, zucchini, eggplant, spinach ricotta, noodle.

Layer 4: sauce and cover with vegan mozzarella.


For the Mozzarella, add all ingredients into a high speed blender and puree. Pour into a saucepan and cook on medium heat after assembling the lasagna. Stir constantly until it all comes together and is smooth. Pour over and carefully spread it with a spatula. You can use wet fingers to assist you as it can be quite gooey.


Bake 375 degrees, covered for 30 minutes and 15 minutes uncovered! Serve with extra marinara on the side. Enjoy!

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