Vegan Gluten Free Lasagna With Zucchini

Get ready to dive into layers of savory flavors and wholesome ingredients that will leave you craving more. You won’t even recognize there’s no pasta in this amazing vegan gluten free lasagna.

Whether you’re a dedicated vegan or just looking to explore new culinary horizons, this recipe is sure to satisfy your cravings and nourish your body. 

What to serve with vegan gluten-free lasagna? 

Vegan gluten-free lasagna pairs perfectly with a fresh green salad, garlic bread (using gluten-free bread if needed), or roasted vegetables for a well-rounded meal.

What can I use instead of meat in vegan gluten-free lasagna? 

In this vegan zucchini lasagna recipe I used black beans and mushrooms. You can also use different kinds of beans, like white beans or chickpeas. Feel free to use ingredients like tofu, tempeh, lentils, or a plant-based meat substitute to replace meat in your vegan gluten-free lasagna for a delicious and protein-rich alternative.

What is vegan lasagna made of? 

Vegan lasagna typically consists of layers of zucchini, dairy-free cheese (like cashew or almond-based), marinara or chili sauce, and various plant-based fillings such as different vegetables, spinach, and basil.

Is there gluten-free lasagna sheets? 

In this gluten-free recipe, I used zucchini as a substitute for regular pasta but there are gluten-free lasagna sheets available in most health food stores and some mainstream grocery stores. 

Do Italians put meat in their lasagna? 

Traditional Italian lasagna recipes often include meat, such as ground beef or pork. However, there are many regional variations, and vegetarian or vegan lasagna is also popular in Italy.

Is lasagna a healthy meal? 

Lasagna can be a healthy meal when the main ingredients are vegetables and lean protein sources such as beans and cashews instead of cheese. Gluten free pasta made of rice flour or buckwheat flour is also a good choice. 

Is it OK to eat lasagna every day? 

This zucchini gluten free lasagna can be eaten every day because it’s clean and is mostly made of vegetables. 

How do you cut zucchini for vegan gluten-free lasagna? 

Slice the zucchini into thin, even rounds using a sharp knife or a mandoline slicer. This ensures even cooking and layering in your vegan gluten-free lasagna. 

How many layers should be in vegan gluten-free lasagna? 

A classic lasagna typically has three to four layers of lasagna sheets, sauce, and filling. You can adjust the number of layers based on your preference and the depth of your baking dish. I usually make 2-3 layers.

What layer do you finish within vegan gluten-free lasagna? 

Finish your vegan gluten-free lasagna with a final layer of zucchini, a generous spread of chili sauce, and a topping of cashew cream. This will create a visually appealing and cheesy top layer when baked. After baking, top with fresh basil.

Ingredients

Vegan Zucchini Lasagna Ingredients:

Zucchini: Adds a fresh and light base to the lasagna, replacing traditional pasta with a healthier alternative.

Beans: Black beans, chickpeas. Provide a protein-packed element, adding a hearty and satisfying texture to the dish.

Bell pepper: I used red bell pepper but feel free to add yellow or orange bell peppers as well. Introduces a sweet and vibrant flavor, enhancing the overall taste and visual appeal.

Crushed tomatoes: Or use fresh tomatoes instead

Garlic: Infuses a pungent and aromatic essence, elevating the taste profile of the dish.

Onion: Or use leek instead

Fresh basil: Provides a burst of freshness and a hint of sweetness, complementing the other savory components.

Smoked paprika: Imparts a smoky and slightly spicy flavor, elevating the overall taste experience.

Ground cumin: Adds warmth and depth, enhancing the savory notes in the lasagna.

Cashew cheese sauce ingredients:

Cashews: Soak for 6 hours or in boiling water for 30 minutes. Forms the base for the creamy cashew cheese sauce, lending a rich and velvety texture.

Onion powder: Enhances the cheese sauce with a concentrated onion flavor.

Garlic powder: Or fresh garlic. 

Paprika powder: Adds a subtle smokiness and color to the cashew cheese sauce.

Turmeric: To give color and taste as well.

Lemon juice: Brightens the sauce with a citrusy zing, balancing the richness of the cashews.

Herbal salt: Or use any other salt but make sure not to use table salt which isn’t good for you like other salts.

Step-by-step Instructions

For the cashew cheese sauce:

Step 1. Begin by soaking the cashews in a hot water for at least 15 minutes.

Step 2. Blend all the ingredients until you achieve a creamy texture. Adjust with additional seasoning or water as necessary.

For the zucchini lasagna:

Step 1. Begin by thinly slicing the zucchini.

Step 2. Chop up the onion, garlic, and bell pepper.

Step 3. In a skillet, sauté the onion, garlic, and bell pepper until tender and fragrant.

Step 4. Stir in the crushed tomatoes and your preferred seasonings.

Step 5. Add the beans and let the mixture simmer for around 15 minutes.

Step 6. Now, take a baking dish and start assembling your lasagna. Begin with a touch of chili sauce, add a layer of zucchini slices, then a layer of chili, and a generous spread of cashew cheese.

Repeat this layering process until you’ve used up all your ingredients.

Step 7. Finish off your lasagna with a final layer of creamy cashew cheese.

Step 8. Pop it into the oven and bake at 180°C (356°F) for 30-45 minutes.

Step 9. Once it’s done baking, garnish your masterpiece with fresh basil for an extra flavor.

Optional Add-ins

Mushrooms: If you want a savory, meaty texture and umami taste. 

Spinach: To make the lasagna more nutritious.

Pine nuts: If you are looking for crunch and nutty flavor.

MORE HEALTHY VEGAN GLUTEN FREE SAVORY RECIPES:

• Chickpea Omelette
• Vegan Tacos