I love this gluten free vegan lasagna! Lasagna is one of my favorites and is the ultimate comfort food. This cheesy and hearty recipe serves four and will leave you guilt free because it is mainly made up of veggies. I am so excited to show you this vegan recipe.
I love lasagna, but I do better eating gluten-free, and I try to cook vegan dishes whenever possible. So, my challenge was to cook a really tasty lasagna that my whole family would enjoy. This worked out a treat and everyone agreed that it was as good, if not better-tasting, than a traditional lasagna. I didn’t make every part of the lasagna from scratch because I only had an hour to get it on the table, so a jar of organic tomato Marinara sauce had to suffice. The vegan “Ricotta” is a version of Kris Carr’s Cashew-Pine Nut Ricotta from her marvelous new book, Crazy Sexy Kitchen.
Ingredients
Ricotta
- 1 1/2 cups raw cashews, soaked for a few hours
- 2 tablespoons lemon juice
- 2 tablespoons nutritional yeast
- 1/2 teaspoon salt
- 2 cloves garlic cloves, peeled and minced
- 1/4 cup water
- 4 tablespoons minced herbs (parsley, chives, and basil are best)
Lasagna
- 3 tablespoons veggie broth
- 3 large portobello mushrooms, sliced
- 2 cups baby spinach
- 1 large jar organic marinara sauce
- About 1/2 packet of gluten-free, no-cook lasagna noodles
- 2 tablespoons vegan Parmesan
Instructions
- Preheat the oven to 375 degrees F.
- Create the “ricotta” by blending all ingredients until smooth.
- Heat the veggie broth in a large skillet and sauté the mushrooms until they are lightly browned. Set aside.
- Grease a medium baking dish. Start with a layer of mushrooms. Cover this with a thin layer of spinach and then a layer of marinara sauce, then a layer of lasagna, and then a layer of the ricotta. Repeat until you’ve filled the pan or run out of ingredients.
- Sprinkle the vegan Parmesan over the top and bake for 30 to 40 minutes or until it’s bubbling and the edges are browned
- Enjoy your gluten free vegan lasagna!
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