Looking for a healthy alternative to heavy, cheese-laden lasagna? Well, I’ve got the perfect recipe for you. It’s got all the whole food, plant based boxes checked off:
- Dairy Free
- Oil Free
When you are in the mood for the ultimate comfort food and you want a whole food, plant based option for lasagna, this is THE recipe for you. Don’t let the ingredient list and instructions scare you away. It is a bit labor-intensive, but it is soooo worth the effort. This lasagna makes a HUGE portion, so if you aren’t feeding a large crowd, you will definitely have leftovers. When I make this for my husband and I, we’ve always got dinner for the next night, and sometimes (if we have a big salad) even lunch for the day after!
Easy Veggie Lasagna
- 9 Whole Wheat Lasagna Noodles (uncooked)
- One jar of oil free marinara sauce (I use this one from Trader Joe’s)
- 2 carrots, chopped
- 1 onion, diced
- 4 cloves of garlic, minced
- 12-16 oz. mushrooms, sliced
- 1 tomato, sliced
- Fresh spinach, about 4 cups, roughly chopped
- Fresh basil (1/2 cup)
- Dried seasonings: aleppo pepper, french thyme, red pepper flakes, pizza/pasta seasoning blend, dried oregano
- One recipe of Almond Ricotta
- One recipe of Dr. Greger’s Nutty Parm (desciption below)
- Saute onion in a little bit of water or low sodium vegetable broth until softened.
- Add in the garlic and cook for another minute. Next, add the carrots and allow to cook for 2-3 minutes.
- Add in the mushrooms next and season with a teaspoon of thyme and 1/2 teaspoon of aleppo pepper. If you can’t find the aleppo pepper, black pepper is fine.
- Next add the remaining seasonings. I was very generous with the pizza/pasta seasoning (this is the only seasoning this recipe gets) –I probably used a tablespoon. I also added a sprinkle of red pepper flakes, a tablespoon of oregano and the fresh basil.
- Once the mushrooms are cooked, add all of the spinach and allow it to wilt. Remove the pan from the heat and set aside to start assembling your lasagna.
- I used a large rectangular glass pan. Spread a layer of sauce to coat the bottom of the pan. Because we are using UNCOOKED noodles, the sauce is necessary to cook them.
- Lay 3 noodles over the sauce. Next, coat the noodles with a layer of the almond ricotta. Add 1/2 of the veggie mixture and then cover the veggies with sauce.
- Repeat with another layer of noodles/ricotta/veggies/sauce. Add a third layer of noodles, top with more ricotta and sauce and then a layer of the sliced tomatoes.
- Then sprinkle a generous coating of the Nutty Parm over the tomatoes.
- Cover with foil and bake in a preheated 375 degree oven for 45 minutes. Remove the foil and continue baking for 10 more minutes. Remove from oven and allow to cool/set slightly before slicing and serving. Enjoy!!
How to make the Nutty Parm. This recipe is adapted from Dr. Greger’s How Not to Die Cookbook. In a high speed blender or food processor, combine 1/2 cup almonds, 1/2 cup brazil nuts, and 1/2 cup of nutritional yeast until the mixture is finely ground. You can add dry seasoning to the mixture–like onion and garlic powder. Can be stored in the fridge.
Once you taste how delicious this lasagna is, it is sure to be a family favorite. Prepping the almond ricotta ahead of time is a useful time saving tip. You can make it one or two days ahead and store in the fridge. You could also cook your veggies in the morning and assemble the whole dish and keep covered in the fridge until you are ready to cook it. If you have any leftovers, they will still taste amazing the next day!
I can’t wait to hear how much you love this recipe! Leave me a comment or tag me #heidicookplants with your pic on IG! See you in the kitchen again soon!
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