Vegan Gluten Free Lasagne Plated

Vegan Gluten-Free Lasagna (Lasagne)

February 15, 2015 | Posted in: Dinner, Lifestyle, Lunch, Recipes, Staples

This recipe for vegan gluten-free Lasagna, (or is it “lasagne”? I mean, really, we need to settle this) utilizing slices of zucchini in place of pasta, was created in the heat of summer when my son would bring home bushel baskets of zucchini. It became a household favorite, offering a healthier and lighter alternative to pasta and it is a meal we enjoy hot or cold.

Vegan Gluten-Free Lasagna: Nutritious and Delicious

I use commercially prepared pasta sauce most often because of convenience. If you don’t make your own, be sure to check the ingredients to make sure you are not eating things you don’t want, like high-fructose corn syrup or too much sugar or sodium.

I also use a 1lb bag of frozen chopped spinach, thawed. Baby spinach would be a wonderful choice, but in my house that is readily consumed in salads and smoothies. I keep frozen spinach (and broccoli) on hand all the time, so I’m always confident it will be there.

Vegan Gluten-Free Lasagna
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Ingredients
  1. * 4-5 medium zucchini squash
  2. * 5 cups of pasta sauce
  3. * 1 lb frozen chopped spinach, thawed
  4. * 1 cup vegan mozzarella style shredded cheese (optional, or to taste)
  5. * 2 tbs oregano, divided
  6. * 1 recipe vegan ricotta (see recipe below)
Instructions
  1. Preheat oven to 350 degrees
  2. Combine ricotta, spinach and 1 tbs oregano.
  3. Slice zucchini into vertical slices, 1/8 to 1/4 inch thick.
  4. Cover bottom of 9x13 with 1 1/4 cup of sauce.
  5. Layer slices of zucchini on top of sauce.
  6. Cover with half of the ricotta sauce.
  7. Repeat.
  8. Top with a layer of sauce, then zucchini and final layer of sauce.
  9. Sprinkle with mozzarella style cheese and 1 tbs of oregano.
  10. Bake, uncovered, for 1 hour and 15 minutes.
  11. Allow to cool for 15 minutes before serving.
Notes
  1. For a more traditional lasagna that is still vegan, simply substitute dry lasagna noodles for the zucchini and be sure to add the liquid with the thawed spinach. (ifΒ you use brown rice pasta - like Tinkyada brand - it is still gluten free). Remember to cover while baking and uncover to cool. This was my original recipe and I modified it to use up the zucchini. I have served it for years to non vegans and it is always a hit. The fact that you don't have to cook the noodles first makes it quick to put together.
  2. Fat Content: if you are concerned about the fat content because of the cashews, feel free to use less. I often will use 1 1/2 cups of cashews and/or omit the vegan mozzarella. It's a flexible recipe and you can adjust it freely to suit your tastes. The full recipe is an attempt to make an equivalent experience to a cheesy traditional lasagne and the full recipe has just over 11g fat per serving (1/12 of the recipe).
Full of Beans http://www.fullofbeans.us/
Vegan Gluten Free Lasagne Being Assembled

Assembling the Vegan Gluten-Free Lasagna: Zucchini Layers

Vegan Gluten Free Lasagne Plated

Delicious Vegan Gluten-Free Lasagna Ready to Eat!

Vegan Ricotta (Cashew Cream Sauce)
Print
Ingredients
  1. * 2 cups raw cashews, (or see Notes below) soaked in water for 2 hours and drained
  2. * 1/2 cup water
  3. * 1 tbs apple cider vinegar
  4. * 1 tbs nutritional yeast
  5. * 1-2 cloves of garlic
  6. * dash of onion powder
  7. * 1 tsp sea salt
  8. * few grinds of black pepper
Instructions
  1. combine in high speed blender (we use a Vitamix) until smooth.
Full of Beans http://www.fullofbeans.us/

Watch Georgia put this meal together on this video from our YouTube channel:

 

Georgia is an unpretentious foodie who, at 50, transitioned from a vegetarian diet to a whole foods plant based diet and is loving it. She works as a nurse, plays as a quilter, loves to run, hates to race. She thinks dogs are actually angels (in dog suits).

54 Comments

  1. lucie
    February 20, 2015

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    Thank you for your loely comment on my blog! This lasagne looks absolutely delicious and gluten free to? oh my goodness!

    • Full of Beans
      February 20, 2015

      Leave a Reply

      Hi Lucie! You are welcome – love your blog. πŸ™‚
      Yes! It is totally gluten free and soon yummy. You really have to try it. Georgia even included the recipe for the “ricotta” so you can make the whole thing at home. Thanks for stopping by our blog. We are also on Instagram and YouTube. Please check us out there, too.
      @fullofbeanslife and https://www.youtube.com/fullofbeanslife
      _ Greg

  2. Leslie
    March 27, 2015

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    Any good vegan cheese that you can recommend

    • Full of Beans
      April 3, 2015

      Leave a Reply

      Hi Leslie, I assume you mean ones that you buy in the store, right? Georgia makes a lot of ours (Mozzarella and ricotta style), to be honest. But we do occasionally purchase the Daiya brand cheese. Their mozzarella shreds work fairly well used lightly on the top of a pizza or lasagne – but we are not huge fans. We just discovered the Go Veggie brand and have liked the ones that we tried. http://www.goveggiefoods.com/vegan/ If you are looking for cream cheese and sour cream type stuff Tofutti makes excellent products.
      Does this help?
      – Greg

  3. Katherine C.
    April 6, 2015

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    I’m fairly new to veganism. I was skeptical about how this would taste. I made it for the first time last night and it turned out great! I’m very impressed and pleasantly surprised! I just worry about the fat content with the vegan cheese and cashews.

    • Full of Beans
      April 12, 2015

      Leave a Reply

      Hi Katherine, that’s great that you gave it a try and enjoyed it! Awesome! It is certainly a favorite for us and family. Certainly the fat content is something to consider. Georgia often uses less of the cashews, but was directing the recipe toward folks who were looking for that cheesy lasagne experience. She often uses less (like 1 1/2 cups) and won’t even use the vegan mozzarella if we don’t have any. But, even the full recipe isn’t too heavy per serving. We get 12 generous servings from that recipe and it works out to approximately 11.5g of fat (none of it saturated!) per serving. Yes, it’s probably one of the more calorie dense meals we have and likely the fattiest. But it can be adjusted to fit your needs and tastes. Try it with have the cashew cream and none of the vegan mozzarella. It will still taste great and be much lower in fat.
      Please let us know if you try it again.
      Peace, Greg

  4. Trishyleigh
    May 12, 2015

    Leave a Reply

    I cannot eat most vegan cheeses due to yeast &/or sugar….do you think this would come out alright if I didn’t use the “mozzarella” & removed the yeast from the cashew ricotta? I love love love lasagna, but haven’t been able to eat it in forever.

    • Full of Beans
      May 14, 2015

      Leave a Reply

      Hi! Thanks for visiting our site and for the comment. Georgia suggests just leaving out the mozzarella and giving it a try without the yeast. Keeping in mind, of course, that nutritional yeast does add a certain taste component to the cashew cream “ricotta”. But try it out and let us know what you think! πŸ™‚
      – Greg

  5. Julia Arnold
    June 12, 2015

    Leave a Reply

    This looks amazing. I just made an eggplant ragout yesterday, and I have gluten free lasagna noodles (if to be found!) on my grocery list, but I’m now changing that to extra zucchini, and going to soak my cashews.

    • Full of Beans
      June 13, 2015

      Leave a Reply

      Hi Julia, this lasagne recipe is so amazing. Its always a hit with everybody. πŸ™‚
      Thanks for coming by the site and leaving such nice comments. Fun to connect with you today on Instagram and now to hear from you here. πŸ™‚
      Greg and Georgia

  6. Ruth
    June 19, 2015

    Leave a Reply

    Before I make this I want to make sure it calls for two tablespoons oregano?

    • Full of Beans
      June 21, 2015

      Leave a Reply

      Hi Ruth, yes, absolutely. We LOVE herbs so we use a lot. But you can always adjust to your taste. Let us know how you like it! πŸ™‚
      Greg and Georgia

  7. Angela
    June 29, 2015

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    Do the cashews need to soak? I plan on making this for dinner and am impatient with soaking nuts. πŸ™‚ I have a Vitamix, so I’ve never had an issue with texture. Is there another reason they’d need to be soaked?

    • Full of Beans
      June 30, 2015

      Leave a Reply

      Hi Angela, so glad that you are going to give this dish a try!
      Well, the Vitamix is certainly key. I believe that Georgia does it for the texture, but it may also affect digestibility. I will have to check with her and let you know. I hope you weren’t trying to figure this out for dinner tonight and I am hours late responding. πŸ™
      – Greg

    • Full of Beans
      June 30, 2015

      Leave a Reply

      Hi Angela, just checked with Georgia and she says that the soaking really helps with the texture. If you omit that step the taste will be fine, but the texture of the cashew cream will likely be grainy. So…you have to make the call. Please let us know how it works out for you! πŸ™‚

  8. Angela
    July 1, 2015

    Leave a Reply

    Thanks so much! I did make it for dinner without soaking. The texture was very creamy. It did, however, take some work on the part of the Vitamix. πŸ™‚ It was a good dish! I think next time I’ll add lasagna noodles in addition to the zucchini. It wasn’t hearty enough for my husband, who ate half the dish in one sitting!

    • Full of Beans
      July 16, 2015

      Leave a Reply

      Hi Angela! I’m soooo glad that you liked it. This is truly a family favorite. Georgia does (I would usually say “we”, but I have to be honest – it’s usually Georgia) make it with rice noodles from time to time for the same reason and also to make it more familiar to vegan-fearful types! πŸ™‚
      It’s heartier, still vegan, and also still gluten-free. The tinkyada brand noodles are the best, we think, by the way.
      – Greg

  9. Aude Seynt Martin
    July 23, 2015

    Leave a Reply

    Could you please let me know for how many people this recipe is intended and do you have a link to the vegan mozzarella recipe. Thanks

    • Full of Beans
      July 24, 2015

      Leave a Reply

      Hello Aude Seynt Martin, it’s probably appropriate for 8 servings, depends on how hungry people are. We often have it for 5 adults and there are leftovers. As for the cheese, Georgia has a mozzarella style that she makes sometimes (still perfecting it) but also often uses Daiya brand mozarella shreds which work very well for this dish. If you give it a try, please let us know how it works out!
      – Greg

  10. Nia
    July 30, 2015

    Leave a Reply

    Hi! I made this dish twice now and had to send everyone who ate it your recipe! The only problem I’m having is that it’s very goopy! I followed your recipe exactly AND I even rung out the spinach after it thawed.
    Is there a trick I’m missing? It’s delicious either way.

    • Georgia
      July 30, 2015

      Leave a Reply

      Nia, I am so glad you like the recipe!
      I understand that it is pretty wet when you are using zucchini instead of noodles. Because they absorb a lot of the extra moisture, I only cover it while baking if I use noodles. Otherwise, I leave it uncovered to get some of that liquid to evaporate while cooking. Letting it stand for at least 15 minutes after it comes out seems to help too.
      Maybe alternating the layers of zucchini with noodles would be an interesting variety if you want it a little firmer. (Hmmm. Maybe I will give that a try ?)
      Another option is to salt the zucchini, and pat it dry as it weeps out some of the liquid. But that hardly seems worth the hassle to me and may not make much difference.
      Thanks for your feedback. I really appreciate it and will give this some thought. Georgia

  11. Marina
    September 6, 2015

    Leave a Reply

    Thank you so much for this lovely recipe and for sharing it with this adorable video! Your daughter and her boyfriend were so cute, lovely couple πŸ˜€

    • Full of Beans
      September 6, 2015

      Leave a Reply

      Thank you so much for coming to the site and watching the video. I’m glad you enjoyed it and, yes, they are a sweet couple. If you make the lasagna, please let us know what you think. Georgia

  12. Kate
    September 15, 2015

    Leave a Reply

    Loved this recipe, but definitely a little watery! I saw in some comments that you suggested to cook the recipe uncovered to help with this problem, yet in the directions it specifically says to cover it with foil.. Anywho! Just a thought for people who are making this in the future! Thanks for the great recipe!

    • Full of Beans
      September 15, 2015

      Leave a Reply

      Kate, thank you for catching that! I bake it uncovered with zucchini and covered if I use noodles. Because I created the recipe with noodles originally, that step got carried over. We have amended the recipe on the site. Glad you enjoyed it (even a little wet). Georgia

  13. Izzy
    October 5, 2015

    Leave a Reply

    Hey there,
    I made this last week for a dinner party and everyone LOVED it. Thanks so much for the recipe. I was wondering what your advice would be for making it ahead and storing it in the freezer. Have you ever done this? Do you have any instructions on cooking it from frozen?
    Thank you!

    • Full of Beans
      October 6, 2015

      Leave a Reply

      Hi Izzy,
      That’s wonderful! Thanks for trying the lasagne and letting us know how it worked out.
      You know we have never tried it frozen with the zucchini, but have with rice noodles. But I think it would probably be best to try cooking it, then sealing it, and freezing. Please let us know how it works out – it’s a great idea!
      – Georgia

  14. Cecilie @A Story of Freedom
    December 22, 2015

    Leave a Reply

    Oh my… This looks so good!

    • Full of Beans
      December 22, 2015

      Leave a Reply

      Hi Cecilie, it is really yummy and one of our family favorites. You really should try it. By the way, your site is wonderful. That lentil loaf looks delicious and mushroom gravy sounds like the perfect thing for it. πŸ™‚

  15. Isabelle
    January 13, 2016

    Leave a Reply

    This recipe looks amazing and I’m dying to try it however I can’t make the cashew cream due to my nut allergies. Therefore I’m planning on using actual ricotta and I’m curious to know how much of it I need in this recipe

    • Full of Beans
      January 13, 2016

      Leave a Reply

      Hi Isabelle! This is Greg, I’m not sure about the answer to this one, so I’ll ask Georgia and one of us will get back to you asap. Thanks for visiting and for getting in touch. ?

      • Full of Beans
        January 13, 2016

        Leave a Reply

        Isabelle, you can substitute 1lb of ricotta for the cashew cream and optionally add 1c of mozzarella. So glad that you are going to try it – please let us know what you think! ?

  16. Andrea
    March 6, 2016

    Leave a Reply

    Hello, I was wondering if this could be prepared the night before and baked the next day? I’m planning on making it with the Gluten free lasagna. Any suggestions? Thank you!!!

    • Full of Beans
      March 6, 2016

      Leave a Reply

      Hi Andrea, we have done it with rice pasta and it was fine. It will probably be just fine with the zucchini. Please let us know how it goes! ?

  17. Maria Cook
    March 19, 2016

    Leave a Reply

    Hi, your vegan lasagna looks great! Unfortunately we are allergic to nuts. Is there any way to make the vegan ricotta using something other than the cashews? Maria

    • Full of Beans
      March 19, 2016

      Leave a Reply

      Hi Maria,
      So sorry about the nut allergies, that must be a struggle some days.
      We haven’t tried the ricotta with anything other than the cashews, but perhaps we should do some work to develop a nut-free version. In the meantime, however, you want to have some lasagne!
      πŸ˜„
      If you are OK with some experimentation you could substitute tofu for the cashews (press some firm tofu), increase the nutritional yeast, and maybe 2 tsp of agave syrup (since cashews have a sweetness to them).
      Understand that we have not tried this, it’s just where we would start the process ourselves. But you have inspired us to give it a try.
      Greg and Georgia

  18. Kiley
    March 27, 2016

    Leave a Reply

    Sorry this is so last minute because I was planning on making it for Easter dinner.. But I was scanning the recipe over and saw that you said you soaked the cashews for 2 hours. Is it going to be a problem if I use cashews that have been soaking overnight? Thank you!

    • Full of Beans
      March 27, 2016

      Leave a Reply

      Hi Kiley!
      No problem at all! Delighted that you are including this in your Easter menu. Have a wonderful day!

      Greg and Georgia

  19. Mary
    March 30, 2016

    Leave a Reply

    I was wondering if there were any alternatives I could use instead of cashews that won’t effect the flavor and texture of the ricotta very much! I’m dying to make this recipe for my friend, but she has a cashew allergy! She’s not allergic to anything else if that helps! Thank you!

    • Full of Beans
      March 30, 2016

      Leave a Reply

      Hi Mary!
      Thanks for being in touch. We have always made it with the cashew cream “ricotta” but we have been asked several times recently about an alternative for those struggling with nut allergies. We are working on a solution and will add it to the recipe as soon as we have it “just right”. (Please consider subscribing so that you will know when we have updated the recipe).
      We made a suggestion to an earlier poster with the same question which you can try But we have not tried it ourselves yet. Look back in the comments for it.
      Peace, Greg and Georgia

  20. RJ
    May 2, 2016

    Leave a Reply

    I made this last week for some vegan friends of mine who had just had a baby. They raved about it so much that I ended up making myself one πŸ™‚ Delicious! I’ve made lasagna with zucchini before but never the cashew cheese and was pleasantly surprised. Thanks for sharing this recipe.

    • Full of Beans
      May 2, 2016

      Leave a Reply

      So glad that you and your friends liked it so much. That was really sweet to make it for them. Thanks for trying it, and for coming back to let us know what you thought. We would love to hear from you again if you try other recipes from the site!
      – Greg and Georgia

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