Vegan Vegetable Lasagna
This showstopping Vegan Lasagna is filled with colorful vegetables and homemade almond ricotta. It's perfect for any occasion from holiday meals to family dinners.
Equipment
- High-Powered Blender
Ingredients
For the Almond Ricotta (see notes for a nut-free, lower fat option)
- 1 cup slivered almonds
- 1/4 cup almond milk plain and unsweetened
- 1/4 cup cold filtered water plus more if needed
- 2 1/2 teaspoons nutritional yeast
- 1 1/2 teaspoons lemon juice freshly squeezed
- 1/2 teaspoon fine sea salt
For the Lasagna
- 12 no boil oven-ready gluten-free flat lasagna sheets, (I recommend Whole Foods 365 or Chickapea)
- 1 cup vegetable broth divided, use low-sodium if desired
- 1 cup carrots diced
- 2 cups broccoli florets chopped
- 2 cups eggplant peeled and diced
- fine sea salt or kosher salt to taste
- 5 oz baby spinach
- 1 28-ounce can oil-free, vegan tomato sauce, (use BPA-free and organic if possible)
- 1 15-ounce can oil-free, vegan tomato sauce, (use BPA-free and organic if possible)
Instructions
- Cover the almonds with boiling water and soak for 10-15 minutes. Rinse and drain and add to a high-powered blender along with the remaining vegan ricotta ingredients.
- Start blending on low speed and gradually increase the speed to medium-high. Blend until no chunks of almonds remain and the consistency is creamy and resembles traditional ricotta. Stop to scrape down the sides as needed and stir the mixture around with a silicone spatula to re-incorporate any chunks of nuts. Add more water if needed and blend again. Be careful not to blend too high or overblend, as the consistency will become paste-like.
- Preheat oven to 375°F.
- Warm ½ cup vegetable broth in a 12-inch non-stick skillet over medium-high heat. Add the carrots and sauté for 5 minutes, stirring frequently.
- Add the other ½ cup vegetable broth along with the broccoli and eggplant. Season with salt to taste. Sauté for 3 more minutes, stirring frequently.
- Add the spinach a little at a time, stirring constantly until wilted enough to add more until all spinach has been used and is wilted (approximately 3 minutes). Remove from the heat and set aside until ready to use.
- Line the bottom of a 9" x 13" baking dish with 1 ½ cups tomato sauce. Add the first layer of lasagna sheets (4 sheets) in the sauce-lined baking dish.
- Use half of the ricotta mixture and dollop an equal amount onto each lasagna sheet. Spread around evenly using a small silicone spatula or spoon. Evenly distribute half of the veggie mixture over the ricotta layer. Pour 1 cup of sauce over top of the veggie layer. Add another layer of lasagna sheets and press each one down lightly. Repeat this process 1 more time, using the other half of the ricotta and the other half of the veggie mixture.
- Pour the remaining sauce over top of the lasagna, and use a spatula or spoon to spread the sauce around, ensuring all parts of the lasagna sheets are covered by sauce so that they do not dry out.
- Cover with aluminum foil and bake for 35 minutes. Remove foil and bake for 10 more minutes.
- After removing from the oven, top with vegan Parmesan and fresh chopped basil, if desired. Allow to cool for 10-15 minutes before cutting into pieces and serving.
Notes
This recipe was tested using flat no-boil, oven-ready, gluten-free lasagna sheets. If you use a different type of lasagna noodle, you will need to check the package for cooking temperature and timing.
For a nut-free, lower fat version, use one whole batch of my tofu ricotta in place of the almond ricotta. This brings the fat content down to 6 grams per serving.
Nutrition
Calories: 487kcalCarbohydrates: 74gProtein: 22gFat: 15gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 24mgSodium: 2117mgPotassium: 1619mgFiber: 15gSugar: 17gVitamin A: 9087IUVitamin C: 54mgCalcium: 162mgIron: 3mg
The nutrition information shown is an estimate provided by an online calculator. Accuracy is not guaranteed.
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