Description
A comforting and satisfying vegan lasagna made with gluten-free noodles, fresh vegetables, and rich sauces for a delightful meal.
Ingredients
- Gluten-free lasagna noodles
- Dairy-free béchamel sauce
- Marinara sauce
- Zucchini, sliced
- Fresh spinach
- Mushrooms, sliced
- Onion, chopped
- Garlic, minced
- Olive oil
- Salt
- Pepper
- Nutritional yeast (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent.
- Add sliced zucchini and mushrooms, cooking until softened. Stir in fresh spinach until wilted. Season with salt and pepper.
- In a baking dish, spread a layer of marinara sauce, followed by a layer of gluten-free lasagna noodles.
- Add a layer of the vegetable mixture and then a layer of dairy-free béchamel sauce.
- Repeat the layering process until all ingredients are used, finishing with a layer of béchamel on top. Sprinkle nutritional yeast if desired.
- Cover with foil and bake for 30 minutes, then remove foil and bake for an additional 15 minutes until golden.
- Let cool for a few minutes before slicing and serving.
Notes
Use fresh veggies for enhanced flavor and texture. Allow lasagna to rest after baking for better slicing.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 4g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg