Vegan Lasagna Extravaganza
Indulge in this rich and creamy dairy-free lasagna that layers savory vegetables, hearty pasta, and luscious dairy-free cheeses. Packed with flavor from marinara sauce and fresh herbs, each bite offers a comforting taste without any dairy. Perfect for a family dinner or a gathering, this vegan twist on a classic dish ensures everyone can enjoy a slice of goodness!
ingredients
- 12 oz. gluten-free lasagna noodles
- 24 oz. marinara sauce
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium zucchini, sliced
- 1 medium bell pepper, chopped
- 8 oz. baby spinach
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 cup dairy-free ricotta cheese (store-bought or homemade)
- 2 cups dairy-free mozzarella cheese, shredded
- Salt and pepper to taste
- Fresh basil for garnish (optional)
steps
- 1.
Preheat the oven to 375°F (190°C).
- 2.
Cook the gluten-free lasagna noodles according to package instructions; set aside.
- 3.
In a skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until translucent.
- 4.
Stir in zucchini and bell pepper, cooking until tender. Add spinach, oregano, basil, salt, and pepper, cooking until spinach wilts.
- 5.
In a baking dish, spread a layer of marinara sauce on the bottom.
- 6.
Layer 4 lasagna noodles, half of the vegetable mixture, half of the dairy-free ricotta, and 1 cup of dairy-free mozzarella.
- 7.
Repeat the layering process, finishing with noodles and marinara sauce on top.
- 8.
Sprinkle the remaining dairy-free mozzarella over the top.
- 9.
Cover with foil and bake for 30 minutes, then remove foil and bake for an additional 15 minutes until golden.
- 10.
Allow to cool for a few minutes before slicing. Garnish with fresh basil if desired.
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