Vegan Vegetable Lasagna (Gluten-Free, Oil-Free)

A slice of vegan lasagna being held up by a metal spatula.

Vegan Vegetable Lasagna (Gluten-Free, Oil-Free)

Course: Main Course

Cuisine: American, Italian-American, Vegan

Keyword: gluten-free dairy-free lasagna, vegan lasagna

Prep Time: 30

Cook Time: 45

Resting Time: 10

Total Time: 1 25

Servings:

Calories: 495kcal

Author: Sherri Hall

This showstopping Vegan Lasagna is filled with colorful vegetables and homemade almond ricotta. It's perfect for any occasion from holiday meals to family dinners.

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Equipment

High-Powered Blender

Ingredients

For the Vegan Ricotta (See notes for a nut-free/lower-fat version)

10 ounces slivered almonds, (I used 1 bag of Mariani brand)
1/2 cup almond milk, plain and unsweetened
1/2 cup cold filtered water, plus more if needed
1 1/2 tablespoons nutritional yeast
1 tablespoon lemon juice, freshly squeezed
3/4-1 teaspoon fine sea salt, depending on preference

For the Lasagna

12 no boil oven-ready, gluten-free flat lasagna sheets, (I recommend Whole Foods 365 or Chickapea)
1 cup vegetable broth, divided, use low-sodium if desired
1 cup carrots, diced
2 cups broccoli florets, chopped
2 cups eggplant, peeled and diced
fine sea salt or kosher salt to taste
5 oz baby spinach
1 (28-ounce) can oil-free, vegan tomato sauce, (use BPA-free and organic if possible)
1 (15-ounce can) oil-free, vegan tomato sauce, (use BPA-free and organic if possible)

Instructions

Soak the almonds in boiling water for 10 minutes. Rinse and drain and add to a high-powered blender along with the remaining vegan ricotta ingredients.
Start blending on low speed and gradually increase the speed to medium-high. Blend until no chunks of almonds remain and the consistency is creamy and resembles traditional ricotta. Stop to scrape down the sides as needed and stir the mixture around with a silicone spatula to re-incorporate any chunks of nuts. Add more water if needed and blend again. Be careful not to blend too high or overblend, as the consistency will become paste-like.
Preheat oven to 375°F.
Warm ½ cup vegetable broth in a 12-inch non-stick skillet over medium-high heat. Add the carrots and sauté for 5 minutes, stirring frequently.
Add the other ½ cup vegetable broth along with the broccoli and eggplant. Season with salt to taste. Sauté for 3 more minutes, stirring frequently.
Add the spinach a little at a time, stirring constantly until wilted enough to add more until all spinach has been used and is wilted (approximately 3 minutes). Remove from the heat and set aside until ready to use.
Line the bottom of a 9" x 13" baking dish with 1 ½ cups tomato sauce. Add the first layer of lasagna sheets (4 sheets) in the sauce-lined baking dish.
Dollop ¼ cup of the ricotta mixture onto each lasagna sheet. Spread around evenly using a small silicone spatula or spoon. Evenly distribute half of the veggie mixture over the ricotta layer. Pour 1 cup of sauce over top of the veggie layer. Add another layer of lasagna sheets and press each one down lightly. Repeat this process 1 more time.
Pour the remaining sauce over top of the lasagna, and use a spatula or spoon to spread the sauce around, ensuring all parts of the lasagna sheets are covered by sauce so that they do not dry out.
Cover with aluminum foil and bake for 35 minutes. Remove foil and bake for 10 more minutes.
After removing from the oven, top with vegan Parmesan and fresh chopped basil, if desired. Allow to cool for 10-15 minutes before cutting into pieces and serving.

Notes

This recipe was tested using flat no-boil, oven-ready, gluten-free lasagna sheets. If you use a different type of lasagna noodle, you will need to check the package for cooking temperature and timing.

For a nut-free/lower-fat filling, use this tofu ricotta recipe. This lowers the calories per serving to 277 and total fat per serving to 4 grams.

Nutrition

The nutrition information shown is an estimate provided by an online calculator. Accuracy is not guaranteed.