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vegan lasagna Home made

Vegan Lasagna: How to Make It Gluten-Free and Delicious

Have you ever wondered if a truly irresistible Vegan Lasagna can be both gluten-free and bursting with flavor? Imagine layers of tender, gluten-free pasta, rich tomato sauce, and creamy cashew blend enveloping fresh, vibrant vegetables—all in one dish that redefines comfort food.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dinner
Cuisine Italian
Servings 8 people
Calories 375 kcal

Equipment

  • Oven
  • Skillet
  • High-Speed Blender
  • Large Oven-Safe Dish
  • Aluminum Foil

Ingredients
  

Ingredients

  • 12 sheets Gluten-Free Lasagna Sheets Approximately 300 g; choose a high-quality brand with minimal additives for optimal texture.
  • 4 cups Organic Tomato Sauce 960 ml; no-sugar-added. Alternatively, use roasted red pepper sauce for a smoky twist.
  • 1.5 cups Raw Cashews 225 g; soak for at least 4 hours (ideally overnight).
  • 2 cups Filtered Water 480 ml.
  • 3 tablespoons Nutritional Yeast
  • 0.5 teaspoon Salt
  • 2 medium Zucchinis Approximately 300 g; thinly sliced.
  • 1 piece Red Bell Pepper 150 g; seeded and sliced.
  • 1 piece Yellow Bell Pepper 150 g; seeded and sliced.
  • 1 cup Sliced Mushrooms 150 g.
  • 2 cups Fresh Spinach About 60 g.
  • 1 cup Finely Chopped Kale Optional; 30 g.
  • 4 cloves Garlic Finely minced.
  • 1 teaspoon Dried Oregano
  • 0.5 teaspoon Red Pepper Flakes
  • 0.25 cup Fresh Basil 15 g; chopped.
  • 1 cup Shredded Vegan Cheese 100 g; or substitute with a homemade blend of cashews and nutritional yeast.
  • 2 tablespoons Extra Virgin Olive Oil
  • 2 tablespoons Balsamic Vinegar
  • 1 cup Cooked Lentils 200 g; optional protein addition.
  • 200 g Plant-Based Ground Meat Substitute Optional protein addition; choose one of these options.

Instructions
 

  • Step 1: Preheat your oven to 375°F (190°C) and prepare your workstation by gathering all ingredients for a smooth cooking process.
  • Step 2: Drain and rinse the soaked cashews. Blend them with 2 cups of filtered water, 3 tablespoons of nutritional yeast, and 1/2 teaspoon of salt until smooth to make the cashew cream.
  • Step 3: In a skillet, heat 2 tablespoons of olive oil over medium heat. Sauté 4 minced garlic cloves for 30 seconds, then add the sliced zucchinis, red and yellow bell peppers, mushrooms, spinach, and optional kale. Cook for 5-7 minutes until the vegetables soften, and add 2 tablespoons of balsamic vinegar midway.
  • Step 4: In a large oven-safe dish, spread 1/2 cup of tomato sauce. Layer gluten-free lasagna sheets, cashew cream, and sautéed vegetables. Repeat the layers, finishing with tomato sauce and a sprinkle of shredded vegan cheese on top.
  • Step 5: Cover with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes until the top is slightly crisp.
  • Step 6: Let the lasagna rest for 10 minutes before serving. Garnish with 1/4 cup of freshly chopped basil and an extra drizzle of olive oil.

Notes

Make sure not to overcook the vegetables and allow the lasagna to rest before cutting. Experiment with protein alternatives and adjust seasonings to taste for best results.

Nutrition

Serving: 1ServingCalories: 375kcalCarbohydrates: 42gProtein: 13gFat: 15gFiber: 8g
Keyword avant garde vegan lasagna, vegan lasagna, vegan lasagna recipe easy, vegetarian lasagna
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