Easy Dairy-Free Lasagna, 2 Vegan Cheese Options (Gltuen-Free)
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
1 hr
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Servings
6 servings
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Calories
935 kcal
Easy Dairy-Free Lasagna, 2 Vegan Cheese Options (Gltuen-Free)
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Cozy, comforting dairy-free lasagna. An easy family-friendly recipe with all the rich flavors of classic lasagna, now allergy-friendly. This vegan gluten free lasagna will become a new family favorite, I promise! Easy to meal prep and perfect as a make-ahead recipe to fuel your family through those hectic weeknights.
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Ingredients
- 1 package gluten free lasagna noddles oven ready
- 2 tablespoon extra virgin olive oil
- 3 roma tomatoes diced
- 1 can crushed tomatoes
- 1 cup water
- 2 cans brown lentils
- 2 tablespoon Italian seasoning
- 2 tablespoon sugar
- 1 teaspoon smoked paprika
- ¼ teaspoon salt
Vegan cheese sauce (option1)
- 2 cups oat milk
- 2 cloves garlic
- 4 tablespoon nutritional yeast
- 2 tablespoon tapioca
- ¼ teaspoon salt
Tofu ricotta cheese (option 2)
- 2 cups Tofu Ricotta
Instructions
- Set your oven to 350. In a large saucepan, sauté the onions in some olive oil over medium-high heat. Keep it going until the onions are soft and translucent, which usually takes about 2-3 minutes.
- Now, toss in the garlic, spices, and sugar, cooking for another 2 minutes.
- Add the fresh and crushed tomatoes, lentils, and water. Stir everything until it's well mixed, then bring it to a gentle boil. Lower the heat to a simmer and let it cook for 5 more minutes.
Make your vegan cheese (option 1)
- Meanwhile, into a blender add in all the ingredients for the cheese sauce. Blend until well mixed.
- Pour the cheese mixture into a medium saucepan and cook on medium-high heat for 5 minutes. The cheese sauce will start to thicken and will be ready once it starts to come away from the bottom of the pan. Make sure to keep mixing.
Making the tofu ricotta
- If you decide to use option 2 then head over the link in the ingredients list to make it.
Assemble and bake
- Assemble the lasagna. To an oven-safe dish (preferably 9x13) add about ½ cup of the lentil sauce to the bottom of the pan. Next, add a layer of your oven-ready noodles making sure they are not touching. Then add another ½ cup of lentil sauce followed by a ¼ cup of the cheese sauce. Repeat this process until you reach the top of the pan. Make sure to leave about an inch as the noddles will expand.
- Cover the lasagna with aluminum foil and bake for 30 minutes. Remove the foil and broil for 2 minutes if you want the top layer to get golden brown.
Notes
- Meal prep: before baking your lasagna you can store it in the fridge for up to 2 days or freeze it for up to 3 months. If you decide to use the tofu ricotta cheese then I would advise not to freeze as this will change the texture of the cheese.
Nutrition Information
Show Details
Serving
1serving
Calories
935kcal
(47%)
Carbohydrates
171g
(57%)
Protein
46g
(92%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Sodium
335mg
(14%)
Potassium
1800mg
(51%)
Fiber
49g
(196%)
Sugar
17g
(34%)
Vitamin A
817IU
(16%)
Vitamin C
17mg
(19%)
Calcium
252mg
(25%)
Iron
13mg
(72%)
Zinc
7mg
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 935 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 935kcal | 47% |
| Carbohydrates | 171g | 57% |
| Protein | 46g | 92% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 335mg | 14% |
| Potassium | 1800mg | 38% |
| Fiber | 49g | 196% |
| Sugar | 17g | 34% |
| Vitamin A | 817IU | 16% |
| Vitamin C | 17mg | 19% |
| Calcium | 252mg | 25% |
| Iron | 13mg | 72% |
| Zinc | 7mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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