5 from 12 votes
Lasagna Grilled Cheese. Nut-free Soy-free Vegan Recipe
This vegan, nut-free, and soy-free lasagna grilled cheese sandwiches layers a lentil and vegetable filling seasoned with Italian herbs and spices between slices spread with a cauliflower-based alfredo sauce and pasta sauce. Spinach and vegan parmesan alternatives add freshness and savory notes. Grilling the assembled sandwich creates a warm, hearty meal with textures ranging from creamy to tender and toasty.
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
Servings:
2
Calories:
320 kcal
Course:
Lunch
Cuisine:
Italian
Ingredients
- 1 cauliflower or use thin cashew cream + herbs +garlic + vinegar, for alfredo sauce recipe
- 1 herbed pasta sauce store bought or home made. 2 cups, or marinara, jar
- 1 Pepitas or other vegan nut parmesan or just sprinkle nutritional yeast + Italian herbs, for Parmesan recipe
- spinach or other greens, as needed
- oil as needed
Lentil veggie lasagna meat/filling:
- 1/3 cup carrot finely chopped
- 1/3 cup finely chopped zucchini
- 1/2 cup pasta sauce
- 1/2 cup red lentils washed and drained
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp onion powder or 1/2 tsp onion flakes
- 1 cup water
Instructions
- Make the lentil veggie filling:
- Add all the ingredients to a pan at medium heat. Cover and cook for 11 to 12 minutes. Mix, Taste and adjust salt and spice. Cook covered for another few minutes if the lentils are not well done.
- Assemble the sandwich:
- Spread vegan butter or brush olive oil on the bread slices.
- Layer alfredo sauce, then spinach. Add the lentil filling and spread to cover the slice. Add pasta sauce, alfredo sauce, salt, pepper.
- Add some pepita parmesan (optional) or sprinkle nutritional yeast and italian herbs. Add vegan cheese shreds to make it more sticky (optional). Place another slice on top and grill.
- Serve hot with lots of napkins!
Cup of Yum
Notes
- This recipe is both nut-free and soy-free, suitable for people with these allergies.
- You can substitute cauliflower sauce with a thin cashew cream mixed with herbs, garlic, and vinegar for the alfredo sauce.
- Adjust seasoning in the lentil filling by tasting before assembling the sandwich.
- Vegan cheese shreds are optional and can increase meltiness and binding inside the sandwich.
- Serve the grilled sandwich hot, as it is best enjoyed fresh with melted layers.
Nutrition Information
Calories
320kcal
(16%)
Carbohydrates
35g
(12%)
Protein
14g
(28%)
Fat
13g
(20%)
Saturated Fat
3g
(15%)
Cholesterol
24mg
(8%)
Sodium
547mg
(23%)
Potassium
760mg
(16%)
Fiber
15g
(60%)
Sugar
5g
(10%)
Vitamin A
4215IU
(84%)
Vitamin C
12.4mg
(14%)
Calcium
93mg
(9%)
Iron
4.2mg
(23%)
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 320
% Daily Value*
| Calories | 320kcal | 16% |
| Carbohydrates | 35g | 12% |
| Protein | 14g | 28% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 24mg | 8% |
| Sodium | 547mg | 23% |
| Potassium | 760mg | 16% |
| Fiber | 15g | 60% |
| Sugar | 5g | 10% |
| Vitamin A | 4215IU | 84% |
| Vitamin C | 12.4mg | 14% |
| Calcium | 93mg | 9% |
| Iron | 4.2mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.