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Lasagna (gluten-free & vegan)

Ok, so I made this over a month ago for Christmas Eve, but better late than never!! And you will LOVE this recipe! It is SO dang good! If you are like me and cannot eat store-bought gluten-free items because there is so much other junk in them that you cannot digest, this recipe will ROCK YOUR WORLD! If you are looking for a healthy but scrumptious meal to make for any celebration or special occassion, look no further!

I'm half Italian, so when I found out my parents were making traditional lasagna for Christmas Eve dinner, I really didn't want to miss out while everyone was raging about the warm, gooey, delicious meal in front of them. So I searched high and low and found this recipe for an all veggie lasagna!

The recipe seemed quite daunting, so I decided to split it up into two days worth of cooking. Day one consisted of making all the homemade sauces: tomato sauce, cashew mozzarella, cauliflower ricotta and oil-free pesto.

OH MAN, did they taste good!!

Here are the sauce recipes from the Medical Medium website:

Tomato Sauce 8 cups tomatoes, diced 2 cups onions, diced 6 cloves garlic, minced 3 tbsp tomato paste 1 date, minced 1/2 tbsp each: rosemary, sage, oregano, thyme 1 tbsp poultry seasoning 1 tsp curry powder

In a large sauce pan, combine all ingredients together over medium heat. Bring to a boil and then reduce to a low simmer, stirring occasional until all ingredients are cooked through and have started to combine, approximately 20 minutes. Blend sauce to desired consistency using a hand blender or by transferring to a standing blender in batches. Set aside.

Cashew Mozzarella 1.5 cups cashews 1.5 cups zucchini, peeled and diced 1 date, seed removed 1 garlic clove 1/2 lemon, juiced

Blend all ingredients in a high speed blender until smooth. Add water by the spoonful only if needed to blend. Set aside.

Cauliflower Ricotta 1 large cauliflower, florets 1/3 cup cashew cheese Arrange florets on a baking tray lined with parchment paper. Roast at 425 degrees for 25 minutes until the tips turn golden brown and florets are tender but not mushy. In a food processor, pulse cauliflower with 1/3C cashew cheese until well combined but still somewhat "grainy". Set aside.

Oil-Free Pesto 1/4 cup pine nuts 2 cups basil 2 cups spinach 1/2 lemon, juiced 2 cloves garlic 1 date 1/4 tsp sea salt In a food processor, pulse all ingredients until well combined. Add water in a thin stream as needed up to 1/4 cup. Pesto should be uniform but with some texture. Set aside.


Day two: make the noodles and assemble/cook the lasagna! It was quite the process, but worth it :)

Noodles 6 zucchini

1 butternut squash, peeled

2 eggplants

6 large potatoes

Preheat oven to 425 degrees. Make noodles by slicing all vegetables into lengthwise strips about 1/4 inch thick, using a mandoline if desired. Arrange on baking trays lined with parchment paper. Roast in the oven for 10 to 15 minutes until cooked through.

**I really loved snacking on the noodles! They're delicious! Especially the potatoes and eggplant ;)

To assemble the lasagna, first spread some of the tomato sauce on the bottom of the lasagna dish.

Then, layer zucchini noodles on top. Spread pesto sauce on the zucchini noodles.

Add a layer of potato noodles and cauliflower ricotta...

Butternut squash noodles...

and tomato sauce...

eggplant noodles and pesto...

potatoes and tomato sauce...

zucchini noodles and more tomato sauce...

and finally...the cashew cheese

And into the oven! 425 for 20-30 mins or until the top is golden brown.

Let sit before serving and top with fresh parsley! Dinner is served! YUMM!!

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