Veggie Lasagna with Dairy-free Bechamel
The secret to this tasty Vegan Lasagna Recipe is the the gluten-free and dairy-free bechamel sauce that's layered between sheets of gluten-free pasta, marinara, spinach and thinly sliced zucchini. It's hearty and satisfying while remaining light and nutritious. Winner, winner, delicious and healthy lasagna for dinner!
Servings: 8
Calories: 125kcal
Equipment
Ingredients
- 2 cups marinara sauce
- 1 8-oz package gluten free lasagna noodles uncooked
- 2 cups dairy-free bechamel sauce
- 3 cups fresh baby spinach finely chopped
- 1 lb. zucchini
- 2 tablespoon nutritional yeast
Dairy-free Bechamel Sauce
- ¼ cup olive oil
- ¼ cup cassava flour
- 2 cups cashew milk
- ½ tsp sea salt
- ¼ tsp white pepper
- pinch nutmeg
- 1 tablespoon light miso
Instructions
Make Bechamel Sauce
- Heat olive oil over medium-low heat in a small saucepan.
- Whisk in cassava flour. Mixture will become thick and pasty. Whisk in 2 tablespoons cashew milk right away. Continue to add milk in slowly, ¼ cup at a time, whisking constantly to avoid lumps. Each addition will thin the sauce out, and then as it cooks a bit, it will thicken back up.
- Continue adding milk until ¼ cup is left. Dilute the miso paste into the remaining milk and then add that to the sauce, whisking and cooking until it's fully incorporated and sauce is thick enough to stick to the back of a spoon.
- Stir in the salt, pepper and nutmeg. Let sauce cool completely before transferring to a jar and place in the refrigerator until ready to use.
Assemble the Lasagna
- Preheat oven to 350 degrees.
- Spoon ½ cup marinara onto the bottom of baking dish. Top with a layer of uncooked noodles, then ½ cup bechamel. Sprinkle with 2 tsps nutritional yeast, ½ cup chopped greens and a layer of zucchini laid out.
- Repeat the layers until your supplies have run out and the baking dish is full. Sprinkle the top with nutritional yeast and bake for 45 minutes. Lasagna will be bubbling and both noodles and zucchini will be tender.
- Cut into 8 pieces and serve warm.
Notes
Lasagna Noodles: Use a brand you trust and that fits your dietary needs. Nutrition information will vary by brand. Whether you buy "no cook" or regular noodles, there is no need to cook them before layering into the lasagna. They will become tender during the baking process.
Bechamel Sauce: See my easy recipe for dairy-free bechamel to get more detailed directions and ingredient substitutions.
Nutrition
Calories: 125kcal | Carbohydrates: 11g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 609mg | Potassium: 435mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1435IU | Vitamin C: 18mg | Calcium: 32mg | Iron: 1mg