This gluten-free vegan lasagna is "cheesy," satisfying and oil-free too! Layered with lentil noodles, homemade cashew ricotta cheese, tomato sauce, spinach, broccoli, eggplant and carrots, this veggie-loaded lasagna is nutritious, hearty and sure to please!
Warm ½ cup vegetable broth in a 12-inch non-stick skillet over medium-high heat. Add the carrots and sauté for 5 minutes, stirring frequently.
Add the other ½ cup vegetable broth along with the broccoli and eggplant. Season with salt to taste. Sauté for 3 more minutes, stirring frequently.
Add the spinach a little at a time, stirring constantly until wilted enough to add more until all spinach has been used and is wilted (approximately 3 minutes). Remove from the heat and set aside until ready to use.
Line the bottom of a 9" x 13" baking dish with 1 ½ cups tomato sauce. Add the first layer of lasagna sheets (4 sheets) in the sauce-lined baking dish.
Dollop ¼ cup of the ricotta mixture onto each lasagna sheet. Spread around evenly using a small silicone spatula or spoon. Evenly distribute half of the veggie mixture over the ricotta layer. Pour 1 cup of sauce over top of the veggie layer. Add another layer of lasagna sheets and press each one down lightly. Repeat this process 1 more time.
Pour the remaining sauce over top of the lasagna, and use a spatula or spoon to spread the sauce around, ensuring all parts of the lasagna sheets are covered by sauce so that they do not dry out.
Cover with aluminum foil and bake for 35 minutes. Remove the foil and bake for 10 more minutes.
After removing from the oven, top with vegan Parmesan and fresh chopped basil, if desired. Allow to cool for 10-15 minutes before cutting into pieces and serving.
*Feel free to use a total of 5-5.5 cups of homemade sauce or jarred sauce in place of the canned, if desired. Note that most jarred sauces contain oil, but there are a few that do not such as 365 fat free marinara and Simply Nature marinara.For a cashew-free lasagna, use 2 cups almond ricotta instead. For a completely nut-free version, use 1 batch of sunflower seed ricotta instead.Instead of the lentil lasagna sheets, you can use chickpea lasagna noodles instead such as Banza brand. You can also use another type of oven-ready noodle such as Jovial brown rice noodles (note that these cook at 375° F and take longer to cook - 50 minutes covered and 10 minutes uncovered). You can also use a corn/rice blend of oven-ready lasagna noodles, but be sure to check the package for cooking temperature and timing.Leftover lasagna can be stored in the refrigerator for 3-5 days. If your baking dish has a lid, you can keep it stored in the baking dish. Otherwise, you can store the cut pieces alone or in groups in airtight containers. The lasagna pieces can also be frozen in airtight containers for up to 3 months. You can place a layer of plastic wrap or aluminum foil over top of the container before sealing for extra protection. Thaw thoroughly in the refrigerator before reheating.To reheat, place lasagna in a small baking dish lined with some additional tomato sauce, cover with aluminum foil and bake at 375° F until warmed throughout. You can also microwave instead, if desired. Place a piece of lasagna on a microwave safe dish and cover. Microwave for 1 minute, followed by 30-second intervals, until thoroughly heated.The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice. Nutrition was calculated using Explore lentil lasagna sheets. Optional vegan Parmesan and basil were not included in the calculation.