This recipe for vegan gluten-free Lasagna, 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.
Zucchini Instead of Pasta
You may be thinking: “doesn’t the zucchini just fall apart“? Well, the short answer is “no, it is a nice soft layer and makes the lasagna wonderfully moist. (Full disclosure: occasionally we will make this recipe with a 50/50 mix of pasta and zucchini. Its just as yummy, but will be a little more familiar to the traditionalists in your family.) Making thin, and consistent, slices of the zucchini takes a little practice, to be certain, but a good sharp knife, and a steady hand makes it work. You can use the entire vegetable, too, including the sides that will be mostly skin – just layer it all in there.
Slice zucchini into vertical slices, 1/8 to 1/4 inch thick.
Cover bottom of 9×13 with 1 1/4 cup of sauce.
Layer slices of zucchini on top of sauce.
Cover with half of the ricotta sauce.
Top with a layer of sauce, then zucchini and final layer of sauce.
Sprinkle with mozzarella style cheese and 1 tbs of oregano.
Bake, uncovered, for 1 hour and 15 minutes.
Allow to cool for 15 minutes before serving.
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. (if 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.
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).
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).