A cheesy vegan lasagna with layers of vegetable noodles, tomato sauce & cashew cheese! This gluten-free, dairy-free, plant-based lasagna is loaded with natural flavors & nutrients! Made from whole, real and fresh ingredients to serve you a satisfying feast! This lasagna is loaded with layers of love, supporting a healthy lifestyle!
Vegan I Gluten Free
Serves: 4
Time: 1 hour
1 - 2 tbsp. olive oil
2 zucchini, sliced lengthwise, ¼ inch thick
1 eggplant, sliced lengthwise, ¼ inch thick
1 tbsp. ground flaxseed meal + 3 tbsp. water
2 cups vegan cream cheese
1 ball vegan mozzarella cheese, sliced (recipe HERE!)
1 (15 ounce) can crushed tomatoes
1 tsp. dried oregano (or thyme)
Salt & pepper to taste
Preheat your oven to 190C/375F. Line a baking sheet with a silicone mat or parchment paper. Lightly grease your lasagna dish (8’ or 9’ inch dish) and set it aside.
To prepare your vegetable noodles - Slice the zucchinis and eggplant in thin, long strips. Place your ‘noodles’ in a single layer on the baking sheet and drizzle with olive oil. Evenly coat. Sprinkle with salt and pepper.
Bake for 15 - 20 minutes, until tender and the eggplant, is just beginning to brown. Remove from the oven and set aside.
Turn the oven heat down to 175C/350F while you prepare the lasagna.
To make the flaxseed 'egg' - Make your flaxseed 'egg' by combining the ground flaxseed meal and water in a small bowl. Stir well. Let rest ~5 minutes to thicken.
To prepare the cheese - In a small mixing bowl combine the cashew cream cheese and flaxseed 'egg' mixture. Stir well.
To layer the lasagna - Spread a thin layer of the cream cheese mixture in the bottom of your lasagna dish. Next, spread a few spoonfuls of crushed tomatoes on top. Use a spoon or spatula to help make even layers.
Next, make a layer of vegetable noodles. Place the noodles in a single layer to cover the surface of the dish.
Continue the process, adding cheese, tomato sauce, and noodle layers until all ingredients are used.
End the lasagna with tomato sauce on top.
Sprinkle with dried herbs, salt, and pepper.
Bake the lasagna for 30 - 35 minutes.
In the last 5 minutes, add the mozzarella cheese slices on top. Return to the oven to melt.
Remove the lasagna when the top cheese is slightly melted and browned and let it cool 10 - 15 minutes before cutting.
To serve - Slice the lasagna into 4 even squares and use a spatula to serve.
To store - Keep leftovers in the fridge for 1 - 2 days.
