A gluten free vegan lasagna recipe
If you are looking for a dairy free lasagna recipe then this one is it! Lasagna is one of those ultimate comfort foods, but if you don’t tolerate dairy then traditional cheese packed lasagnas provide the opposite of comfort. That’s why I wanted to develop a healthy lasagna recipe that is not only dairy free but is also a gluten free vegan lasagna as well. I settled on mushroom and kale as the star vegetable ingredients to provide meatiness and texture.
Dairy-free ricotta: I like to use Kite Hill almond ricotta for this recipe. The texture and flavor are 100%. You can also make your own by soaking and blending raw cashews with a few other ingredients. Here is a simple recipe for my cashew ricotta if you want to give it a go.
Lasagna noodles: I have tried several different types of gluten free pasta and lasagna noodles and I am super pleased with the results I get from Jovial brown rice lasagna noodles. Oftentimes I find that the texture of leftover gluten free noodles are either too gummy or they dry out and you have to add more water prior to reheating. These noodles are perfect as leftovers, which is a major win because I thought the flavor of this lasagna was even better the next day.
Aquafaba: So what exactly is aquafaba and why use it here? It is the liquid you will find in a can of chickpeas. It is somewhat viscous, similar to an egg or egg white, and can in fact be used in much the same way as a binder or thickener. About 3 tablespoons of aquafaba is equivalent to an egg, therefore if you are not vegan and would rather use an egg in place of the aquafaba that works!
Vegetables: I like to use kale, mushrooms and onions for my filling for this plant based lasagna, but this recipe is easily customizable. Use your favorite vegetables or whatever is in season. For example, shredded carrots, zucchini and chard would be lovely in the summer.
Marinara: Use your favorite, tried and true marinara in this recipe. Choose vegan and dairy free if you want to keep this a vegan and dairy free lasagna recipe.
How to make dairy free lasagna
This lasagna recipe, like many, require several steps. I like to boil the noodles first so I can prep the vegetable and ricotta fillings while they boil. As the noodles boil, start sautéing the the onions, mushrooms and kale. After the vegetables are finished, prepare the ricotta filling. The ricotta comes together quickly in a food processor by first chopping the kale and garlic. Next the aquafaba and ricotta gets added in and processed until creamy.
Once all of the components are ready, then it is time to assemble the lasagna. The layering starts with a thin layer of sauce in the bottom of an 8×8 baking dish followed by noodles, ricotta, marinara and vegetables. The noodle, ricotta, marinara and vegetable layers repeat. Lastly a layer of noodles, sauce and vegetables completes the dish.
Bake the lasagna for 30 minutes until heated through and bubbling around the edges.
Since this recipe contains mushrooms, storage can be a bit tricky. First, make sure that the leftover lasagna goes into the refrigerator within two hours of cooking. Also ensure that the dish has reached room temperature prior to storing. Store the lasagna in an airtight glass container in the refrigerator for up to four days.
Dairy Free Kale and Mushroom Lasagna
- 2 tsp extra virgin olive oil
- 1 small sweet onion sliced thin
- 2 cups baby bella mushrooms sliced thin
- 2 cups kale divided
- 1- 8 oz. container Kite Hill almond ricotta
- 3-4 Tbsp aquafaba
- 2 cloves garlic minced
- 1 large handful of kale finely chopped
- 2 cups marinara sauce
- 6 lasagna noodles Jovial brown rice lasagna to keep it gluten free
- Preheat oven to 400 degrees.
- Bring a large stockpot filled with water to a boil. Add the noodles and cook until al dente. Drain and add to a bowl of cold water to prevent sticking.
- Meanwhile heat oil in a skillet over medium low heat. Add the onions and cook for 4-5 minutes until translucent.
- Add the mushrooms to the skillet and cook another 5-6 minutes.
- Finely chop 1 cup of the kale and add to the skillet, cooking one minute more until wilted. Remove from heat.
- Prepare the ricotta filling by first adding the remaining 1 cup kale to a food processor and process until it is finely chopped.
- Add in the ricotta, aquafaba and garlic. Blend until all ingredients are incorporated. Season with salt and pepper.
- To assemble the lasagna pour 1/2 cup of the marinara in the bottom of an 8×8 baking dish.
- Top with 2 of the noodles cut to fit the pan (two noodles cut in half was perfect for each noodle layer- three across one way and one across the top of those three).
- Top the noodles with 1/2 of the ricotta mixture, 1/2 cup of the marinara and 1/3 of the vegetables.
- Repeat again with the noodles, ricotta, sauce and vegetables.
- Finish with one last layer of noodles, the remaining sauce and vegetables.
- Cover and bake in the preheated oven for 30 minutes.