Name: Vegetable Lasagne
Yield: 8 servings

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Recipes

Vegetable Lasagne

Enjoy a hearty vegetable lasagna layered with fresh veggies, rich tomato sauce, and filling. A wholesome, comforting, and nutritious meal!

Prep:

40 minutes

Cook:

40 minutes

8 servings

Medium

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Ingredients

Lasagne Noodles:12 sheets (gluten-free brown rice no-boil noodles)

2 Tbsp. olive oil

1 onion, diced

3 cloves garlic, minced

1 zucchini, halved and sliced

3 large carrots, sliced into rounds

1 yellow squash, sliced into rounds and halved

3 bell peppers, chopped

2 cups mushrooms, sliced

4 cups spinach, fresh

2 cups non-dairy cheese, shredded

4 cups Italian marinara sauce (herbs basil, oregano, thyme... no additives or preservatives)

¼-½tsp. red pepper flakes

Salt & pepper, to taste

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Cashew Cream sauce:

1 cup cashews

½ cup water

1 Tbsp. lemon juice, fresh

1 tsp. apple cider vinegar

¼ tsp. salt

1 tsp. Dijon mustard

Lasagne Noodles: 9-12 sheets (gluten free no-boil)

2 Tbsp. (30 ml) olive oil

1 onion, diced

3 cloves garlic, minced

1 zucchini, halved and sliced

3 large carrots, sliced into rounds

1 yellow squash, sliced into rounds and halved

3 bell peppers, chopped

150 grams mushrooms, sliced

120 grams spinach, fresh

224 grams non-dairy cheese, shredded

950 ml Italian maranara sauce

¼-½ tsp. red pepper flakes

Salt & pepper, to taste

‍

Cashew Cream sauce:

150 grams cashews

120 ml water

1 Tbsp. (15ml) lemon juice, fresh

1 tsp. (5 ml) apple cider vinegar

¼ (1.25 ml) tsp. salt

1 tsp. (5 ml) Dijon mustard

‍

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Dietary Therapies

Dietary Requirements

Lactose-Free & Minimal Lactose

Meal Type

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Applicances

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Disease state

Recipe PDF

Instructions

Preheat the Oven: Preheat your oven to 425°F (190°C).
Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add onion and mushroom, sauté until translucent. Add carrots and peppers and cook until softened.
Stir in spinach and garlic until wilted. Season with salt, and pepper, red pepper flakes.
Prepare Cashew Cream: In a high powered blender combine the cashews, water, lemon juice, apple cider vinegar, salt and Dijon mustard and blend on high until smooth and creamy. (If you don't have a high powered blender, soak the cashews in water for 4 hours).
Layer the Lasagne: Spread a thin layer of marinara sauce on the bottom of a baking dish. Place a layer of lasagne noodles over the sauce. Spread half of the vegetable mixture over the noodles. Add half of cashew cream sauce on top. Sprinkle non dairy cheese.
Repeat the layers, finishing with noodles and marinara sauce on top (cover noodles entirely to prevent burning).Sprinkle remaining non-dairy cheese on top.
Bake: Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 15-20 minutes, or until cheese is bubbly and golden.
Cool and Serve: Let the lasagne cool for 15 minutes before slicing. Serve warm, sprinkle with fresh chopped basil or parsley. Enjoy! Pair with a side salad for a complete meal.