Description
This Gluten-Free Vegan Lasagna with Almond Ricotta is a delicious, plant-based take on the classic Italian dish. Layers of gluten-free noodles, hearty marinara sauce, and creamy almond ricotta come together in this comforting meal. Perfect for vegans, those with gluten sensitivities, or anyone looking for a healthy, flavorful lasagna.
Ingredients
For the almond ricotta:
- 1 cup raw almonds (soaked for 8 hours or overnight)
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1 garlic clove
- 1/2 tsp salt
- 1/4 cup water (more if needed)
For the lasagna:
- 9-12 gluten-free lasagna noodles (check package instructions for cooking)
- 4 cups marinara sauce (store-bought or homemade)
- 2 cups fresh spinach, chopped
- 1 cup zucchini, thinly sliced
- 1 cup mushrooms, sliced
- 1/4 cup fresh basil, chopped (for garnish)
Instructions
- Prepare the almond ricotta: Drain the soaked almonds and place them in a food processor. Add the nutritional yeast, lemon juice, garlic, salt, and water. Process until smooth and creamy, adding more water as needed to reach a ricotta-like consistency. Set aside.
- Cook the lasagna noodles: Follow the package instructions for your gluten-free lasagna noodles, cooking them al dente. Drain and set aside.
- Prepare the vegetables: In a large skillet, sauté the zucchini and mushrooms over medium heat for 5-7 minutes until softened. Add the spinach and cook for an additional 2 minutes, until wilted. Set aside.
- Assemble the lasagna: Preheat your oven to 375°F (190°C). In a baking dish, spread a thin layer of marinara sauce on the bottom. Place a layer of cooked lasagna noodles on top. Spread a layer of almond ricotta over the noodles, followed by a layer of sautéed vegetables, and then another layer of marinara sauce. Repeat the layers until the dish is full, finishing with a final layer of marinara sauce on top.
- Bake the lasagna: Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes to allow the top to brown slightly.
- Rest and serve: Let the lasagna rest for 5-10 minutes before serving to make slicing easier.
- Garnish and enjoy: Top with fresh basil and serve with a side salad or garlic bread for a complete meal.
