Imagine a lasagna so delicious, so packed with vibrant vegetables and creamy cashew cheese, that you won't believe it's completely vegan and gluten-free! This mouthwatering dish proves that dietary restrictions never mean compromising on flavor or comfort food satisfaction. Get ready to transform your dinner table with a plant-based masterpiece that will have even the most dedicated meat-lovers asking for seconds!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 6 servings
Ingredients
- 9 gluten-free lasagna noodles
- 2 cups spinach
- 1 zucchini, sliced
- 1 bell pepper, diced
- 1 cup mushrooms, sliced
- 2 cups marinara sauce
- 1 cup cashew cheese
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with olive oil.
- Prepare the gluten-free lasagna noodles according to package instructions. Drain and set aside, ensuring they don't stick together.
- In a large skillet, sauté sliced zucchini, diced bell pepper, and mushrooms over medium heat until they become tender and slightly caramelized, about 5-7 minutes.
- Add spinach to the skillet and cook until wilted. Season the vegetables with Italian seasoning, salt, and pepper.
- In a separate bowl, prepare the cashew cheese by blending soaked cashews until smooth and creamy. If using store-bought, ensure it's well mixed.
- Begin layering the lasagna: spread a thin layer of marinara sauce on the bottom of the baking dish.
- Place a layer of gluten-free lasagna noodles, followed by a layer of sautéed vegetables, cashew cheese, and marinara sauce.
- Repeat the layering process two more times, ensuring the top layer is covered with sauce and cashew cheese.
- Cover the baking dish with aluminum foil and bake for 35 minutes.
- Remove the foil and bake for an additional 10 minutes until the top is golden and slightly crispy.
- Let the lasagna rest for 10-15 minutes before serving to allow it to set and cool slightly.
- Slice into portions, garnish with fresh basil if desired, and serve hot.
Tips
- Noodle Preparation is Key: Ensure your gluten-free lasagna noodles are cooked al dente and separated to prevent sticking. A light drizzle of olive oil can help keep them from clumping.
- Maximize Vegetable Flavor: Take your time sautéing vegetables. The caramelization process brings out deep, rich flavors that will elevate the entire dish.
- Cashew Cheese Consistency: For the smoothest cashew cheese, soak cashews overnight and blend thoroughly. If using store-bought, choose a high-quality brand with a creamy texture.
- Layering Technique: Create even layers and ensure each noodle is well-covered with sauce to prevent dryness.
- Resting Time Matters: Let the lasagna rest for 10-15 minutes after baking. This helps the layers set and makes cutting and serving much easier.
- Optional Garnish: Fresh basil or a sprinkle of nutritional yeast can add an extra layer of flavor and visual appeal.
Nutrition Facts
Calories: 139kcal
Carbohydrates: 18g
Protein: 5g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
