Lasagna is one of the best comfort food dishes. It’s cozy and packed with lots of wide noodles, tomato sauce, and vegetables.This version is made with gluten free brown rice lasagna noodles, zucchini, mushrooms, and spinach and makes enough to have leftovers. This is a healthier take on classic lasagna that is dairy free and gluten free!
For this recipe, you will need:
- 8×8 Pan
- Tomato Sauce: I like to use Rao’s if using store bought sauce or my homemade sauce
- Vegan Ricotta: I like to use Kite Hill’s if using store bought or my homemade cashew ricotta (just make one batch of this for the recipe
- Olive Oil
- Yellow Onion
- Zucchini
- Mushrooms: I used baby bella, but any mushroom will work
- Spinach: you can use kale instead of spinach
- Salt
- Lasagna Noodles: I used the Jovial brown rice noodles for this, which are no boil so you add them right to the pan raw and they bake in the oven so it saves so much time
- Vegan Parm: only 4 ingredients (cashews, nutritional yeast, garlic powder, and salt) and vegan, but you can also use regular parm if you can tolerate it
Tips:
- Start by cooking your lasagna with no cover and then cover the pan with tin foil for the last 10 minutes of cooking
- You might need to push down your lasagna noodles on top before you cover with tin foil
- Some lasagna noodles might require you to boil them before or you may prefer this method so follow the instructions on your pasta package
- Substitutions:
- Can swap out zucchini or mushrooms for carrots, bell peppers, corn, or any veggie that is good roasted
- Can use regular dairy ricotta if you can tolerate it
How to Store:
- Store in a sealed airtight container in the refrigerator for up to 3 days and reheat in a microwave safe dish. Store in the freezer in either a sealed airtight container or wrap it in plastic and then tin toil and place in a ziploc bag. It’s best to cut your lasagna into individual servings for easy meal prep. To defrost freezer lasagna you can microwave it on a microwave safe dish.
Other recipes you might like that also use vegan parm:
Gluten Free Lasagna
Cooking & Baking Supplies
- Staub Rectangular 8x11 Baking Dish
Ingredients
- 1 28oz can or jar of tomato sauce
- 1 batch of my vegan cashew ricotta
- 1 tbsp olive oil
- 1 large yellow onion, diced
- 2 small zucchini, quartered
- 2 cups mushrooms, sliced
- 1/4 tsp salt
- 2 cups spinach
- 6 lasagna noodles (double recipe if you want to use more)
- 1/4 cup vegan parm
Vegan Parmesan Cheese
- 3/4 cup cashews
- 2 tbsp nutritional yeast
- 1/4 tsp garlic powder
- 1/2 tsp salt
Instructions
- Preheat the oven to 400 degrees.
- In a food processor, blend all of the ingredients for the vegan parmesan cheese until the mixture is finely ground.
- Heat a medium sized pan over medium heat and add olive oil and onions. Saute for 3-5 minutes or until onions start to soften and brown.
- Add in zucchini to pan and cook until soft (you can cover the pan to help the zucchini cook faster). Add in mushrooms and cook for 2-3 minutes, until mushrooms are soft. Add in spinach to the pan and cook until wilted. Remove vegetables from heat.
- In a 8x11 pan, add tomato sauce to coat base on a pan about ½ inch thick.
- Add two lasagna noodles side by side (I used no boil noodles), then evenly spread ⅓ cup of ricotta across the noodles, then 1/2 of the vegetable mix, and ¼ cup of tomato sauce, and top with another two lasagna noodles. Repeat 1 more times (2 layers worth) and finish the top layer of lasagna noodles with another ¼ cup of tomato sauce and vegan parm.
- Cook uncovered for 25 minutes on the bottom rack of the oven, then cover with tin foil and cook for another 10 -15 minutes. Remove from the oven, add additional parm and ENJOY!
Did you make this recipe?Tag @girlswhoeat!
