This recipe for Vegan Gluten-free Lasagna is a household favorite, hot or cold. It’s also a fabulous way to use zucchini and will please lasagna-lovers of all kinds!
Vegan Gluten-free Lasagna That Still Brings the Yum!
For years our daughter was extremely sensitive to gluten and we have friends who are allergic. We know, all too well, how often the “gluten-free” products and recipes simply aren’t quite up to replacing the “originals”. 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, and it doesn’t fall short on flavor one bit! It quickly became a household favorite, offering a healthier and lighter alternative to pasta and it is a meal we enjoy hot or cold.
Now, if you happen to be looking for a way to use up zucchini, then this is a recipe for you, as well. Anyone who has had a garden growing zucchini, or lived near someone who did, knows how prolific those plants can be. So, with this recipe, you can grab five of those vegetables and cook them right up in this lasagna!
Lasagna: Nutritious and Delicious
I use commercially prepared pasta sauce most often because of convenience. So, 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.
To make this lasagna I use a 1lb bag of frozen chopped spinach, thawed. Of course, fresh baby spinach would be a wonderful choice, however, 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. It is 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 make it work. You can use the entire vegetable, too, including the sides that will be mostly skin – just layer it all in there.
Putting it all Together
The recipe is really quite simple: make one batch of our vegan “ricotta” cashew cream sauce, mix in spinach, herbs, and dairy-free shreds, and slice up your zucchini. Once you have everything together, it is simply a matter of layering it all. You start with a little sauce, then a layer of the zucchini, and top with the cream/spinach/shreds mixture and repeat! That’s it!
This vegan gluten-free lasagna is something that we love to share with gatherings of friends and it’s been a huge hit at various family gatherings. We have even had a few people comment on how “cheese-y” it tastes! It is also wonderful left-over the next day (which we always appreciate). We hope you enjoy it as much as we do! Please let us know in the comments below if you try this recipe – we love hearing from you!
This recipe for vegan gluten-free Lasagna, utilizing slices of zucchini in place of pasta, is a household favorite, offering a healthier and lighter alternative to pasta and it is a meal we enjoy hot or cold. It’s also a fabulous way to use zucchini if you happen to have a garden and are overwhelmed with how productive those wonderful plants are! 🙂
4–5 medium zucchini squash
5 cups of pasta sauce
1 lb frozen chopped spinach, thawed
2 cups vegan mozzarella-style shredded cheese (optional, or to taste. We really like Violife or Follow Your Heart brands)
Combine ricotta, spinach, 1 tbs oregano, and 1 cup of the shreds.
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 the sauce.
Cover with half of the ricotta sauce.
Top with a layer of sauce, then zucchini, and a final layer of sauce.
Sprinkle with the remaining 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).