Go Back
+ servings
Print Recipe
No ratings yet

Homemade Lasagna Vegan & Gluten-Free

Delicious Dinner or for a special occasion or holiday
Prep Time8 hours 20 minutes
Cook Time1 hour 5 minutes
Course: Casserole, Dinner, Gluten Free, Holiday, Main Dish, Vegan
Cuisine: American, Dinner, Entree
Servings: 6
Calories: 125kcal
Author: Colleen Fowler

Equipment

  • Blender

Ingredients

  • 1 10 oz

    Box Gluten Free Oven-Ready Lasagna Sheets

    I prefer LeVeneziane brand
  • 3 cups

    3 cups of Homemade Spaghetti Sauce or store brand vegan Marinara Sauce

  • 1 5 oz

    bag or box of baby Spinach

  • 1/2 cup

    Raw Cashews

    soaked overnight
  • 2 Tbsp Nutritional Yeast
  • 2 tsp Minced Garlic 
  • 1/2 cup

    Unsweetened Almond Milk

  • 1 7.1 oz

    bag of Vegan Mozzarella style Shreds

    I prefer VioLife
  • 1 Tbsp Lemon Juice Fresh
  • 1 Tbsp

    Olive Oil

    extra virgin
  • Salt and Pepper

    to taste

Instructions

  • In a blender combine soaked cashew, 1 teaspoon of minced garlic, nutritional yeast and almond milk.
    Blend it into a smooth thick paste. This is our vegan ricotta cheese.
    In a sauté pan heat a tablespoon of olive oil over medium high heat. Add the garlic and let it sizzle for 30 seconds. Add the baby spinach and sauté it for 2 to 3 minutes or until it is wilted and most of the moisture from the spinach has evaporated.
    Add the prepared vegan ricotta to the wilted spinach and mix well.
    Preheat the oven to 350 F.
    In an 8x8 glass baking dish, add 2 tablespoon of spaghetti sauce. Spread it in bottom of the dish.
    Place 3 gluten free oven ready lasagna sheets, slightly overlapping each other on the base spaghetti sauce.
    Spread 1/3 cup of the vegan ricotta-spinach filling on top the lasagna sheets.
    Top that with a cup of spaghetti sauce.
    Sprinkle ¼ cup of mozzarella style shreds.
    Repeat the same sequence 3 more time. In total there will be 4 layers of lasagna sheets.
    Cover the baking dish with foil and bake for 45 minutes. Then remove the foil and bake for another 20 minutes.
    Finally broil for another minute to get the cheese all melty and golden.
    Let it rest for 15 minutes before slicing and serving.


Nutrition

Calories: 125kcal | Carbohydrates: 12g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Sodium: 672mg | Potassium: 526mg | Fiber: 3g | Sugar: 6g | Vitamin A: 546IU | Vitamin C: 10mg | Calcium: 47mg | Iron: 2mg