Gluten-Free Vegan Lasagna
This is my family's favorite Vegan Gluten-Free Lasagna Recipe, it is so easy to prepare and a go-to recipe for company! This yummy lasagna is the best vegan lasagna recipe you will make, it has creamy tofu ricotta, pasta sauce, and cashew cream layered with gluten-free lasagna sheets!
Print
Pin
Servings: 12 People
Calories: 176kcal
Ingredients
Lasagna
- 1 pound lasagna noodles uncooked (I used Jovial Brown Rice Lasagna Noodles)
Pasta Sauce
- 2 26 ounce jar pasta sauce (garlic basil)
- 1 tablespoon olive oil
- 1 small onion chopped
- 3 cloves garlic minced
- 1/2 red bell pepper chopped
- 1 zucchini diced
- 2 teaspoons Italian seasoning
- Salt to taste
Instructions
Tofu Ricotta
- 1 pound extra-firm tofu, drained and mashed and set aside in a large bowl
- 1 teaspoon Italian seasoning
- 1 cup cashew cream, recipe below
- 1 pound spinach, chopped
- 1/2 teaspoon salt
Cashew Cream
- 2 cups cashews, soaked for 1 hour
- 1 cup water
- 3 tablespoon nutritional yeast flakes
- 1 teaspoon lemon juice
- 1 teaspoon onion powder
- 1 garlic clove
- 1 teaspoon salt
- 1 cup shredded vegan cheese, optional
- basil leaves, to garnish
Nutrition
Calories: 176kcal | Carbohydrates: 34g | Protein: 6g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 318mg | Potassium: 354mg | Fiber: 3g | Sugar: 4g | Vitamin A: 480IU | Vitamin C: 15mg | Calcium: 29mg | Iron: 1mg