I am so happy to share with you my newest recipe creation, Vegetarian Lasagna that is both gluten-free and dairy-free.

Who doesn’t love lasagna!? Such a wonderfully warm and comforting dish that makes your belly happy. It’s a great dish to feed the whole family or bring to a potluck gathering. You can easily freeze pieces to enjoy later for a quick meal.

When Core and Rind sent me their Cashew Cheesy Sauces in 3 flavors, I knew right away I wanted to create my very own vegetarian lasagna recipe.

You can see how I used the other two flavours in my recipes for “Cheesy” Broccoli Soup and “Cheesy” Potato Pierogies. They were also a huge hit!

Keeping things gluten-free and dairy-free, this lasagna recipe turned out just great! It’s incredibly filling but also easy on your stomach. I chose to use the Bold and Spicy flavor.

You can use a variety of vegetable combinations, or even add lentils into the mix. I really enjoyed the ones I chose here: zucchini, mushrooms, carrots, red bell pepper, eggplant, spinach, onion, and cherry tomatoes.

Although it requires quite a few steps, the end product is definitely worth it. This was a hit with both veggie and meat lovers in my household.

Print Recipe

Vegetarian Lasagna – gluten-free, dairy-free

Filled with veggies, and absolutley delicious. This dish does not disappoint! Made with Core & Rind's Cashew Cheesy Sauce. This recipe has a lot of steps and moving parts, but it's well worth the hard work!

Equipment

Food processor
oven
Stovetop
cookie sheet x2
lasagna baking dish

Ingredients

1-2 packages gluten-free lasagna noodles Depending on how many layers you're doing
1 jar Core and Rind Cheesy Cashew Sauce 6 tbsp will be used in the ricotta filling below, and some will be spread on top.
2 cans or jars spaghetti sauce

Veggie Layer

4 large carrots, small dice or sliced
1/2 eggplant, small dice or sliced
1 zucchini, small dice or sliced
225g mushrooms, small dice or sliced approx 10 mushrooms
2 red bell pepper, small dice or sliced
1 small package spinach, roughly chopped
1 255g package cherry tomatoes if you don't love the sweetness of tomatoes in your lasagna, you can leave this out
1 white onion, small dice
6 cloves garlic, minced
1 tsp sea salt
3 tbsp olive oil
2-3 tsp italian seasoning

"Ricotta" layer

1 medium cauliflower, steamed
1 19 oz. can white beans, drained and rinsed
1/4 cup fresh parsley, rough chop
1/4 cup fresh basil, rough chop
1 1/2 tsp sea salt
1/4 tsp black pepper
6 tbsp Core & Rind's Cashew Cheesy Sauce I used the Bold & Spicy flavor
1 lemon, juiced

Instructions

Preheat the oven to 375 degrees F.

Veggie Layer

Prepare 2 cookie sheets with parchment paper
To a large bowl add the chopped carrots, eggplant, zucchini, mushrooms, red bell pepper, cherry tomatoes, and onion. Toss with a tablespoon of olive oil and 2-3 tsp italian seasoning. Spread out in a single layer over the 2 cookie sheets. Bake in the oven for about 30 minutes, stirring halfway, until vegetables are soft and tender.
In a medium frying pan, add 1 tbsp olive oil and the minced garlic. Fry on medium heat for a few minutes until the garlic is lightly browned. Scrape into a bowl and set aside.
Add the spinach to the frying pan. Continually stirring over medium heat until the spinach completely wilts. You might want to add the spinach in smaller bunches at a time. Set aside.
Remove the roasted veggies from the cookie sheets and put in a large bowl. Toss in the fried garlic, and stir to combine.

"Ricotta" layer

Add cauliflower to a steaming pot to steam until tender.
Once the cauliflower is steamed, add it to a food processor. Add the rest of the "Ricotta" ingredients except for the basil and parsley. Blend until creamy and fully combined.
Add the basil and parsley to the food processor, and pulse a few times to combine. Pour mixture into a bowl and set aside.

Lasagna and Construction

Cook the lasagna noodles as per the package instructions.
Now the fun part = Construction!
In the bottom of your lasagna baking dish, spread a thin layer of spaghetti sauce.
Add a layer of lasagna noodles (my dish allowed for 3 noodles side by side. Depending on the side of your dish, you might need to cut noodles to make them fit).
Spread on a layer of "ricotta".
Spread on a single layer of your veggie mix.
Using your hands, separate pieces of the wilted spinach and spread across the veggies.
Spread on a thin layer of spaghetti sauce.
Add a layer of pasta and repeat! I did 3 layers of veggies, with 4 layers of pasta (including the bottom layer and top layer).
For the top layer, on top of your lasagna noodle, spread on a thin layer of spaghetti sauce, and then drizzle on a thin layer of Core and Rind Cashew Cheese sauce. I used a spoon to spread it all in, and mix it together.
Put the constructed lasagna into the oven and bake for 40-45 minutes or until you see the edges of the noodles start to curl.
Remove from the oven and let stand for about 15 minutes before serving.