Veggie Lasagna: GF Vegan Meal For Company

Here’s a new twist on a traditional family favorite. In this Veggie Lasagna recipe, zucchini and potatoes replace the noodles and the creamy cashew cream replace the cheese. My non-vegan family enjoys this tasty and satisfying meal. They wouldn’t say it is a direct substitute for lasagna, but it is a meal they enjoy.

I adapted this recipe from the Medical Medium’s Recipe Blog, which says zucchini is a good source of potassium and is high in antioxidants. Potatoes contain the antioxidant quercetin, which has anti-cancer and cardio protection qualities.

Layering potatoes and zucchini with marinara sauce and cashew cheese

How To Make

For convenience, I make this recipe in a 9×13 pan instead of the individual cupcakes from the original recipe. Layer raw potatoes, tomato sauce, raw zucchini, and cashew cream in a pan. To save time, I use prepared spaghetti or marinara sauce. The original recipe from the Medical Medium Blog has a tomato sauce recipe if you prefer to make your own sauce. Be sure to double the Medical Medium tomato sauce recipe to make this dish..

This recipe is quicker to prepare than traditional lasagna. I make two layers of the vegetable combination and bake it for about 55 minutes at 375° F.

Serve with a simple salad using either Ranch Dressing or Ginger Tahini Dressing, which are both made with zucchini instead of oil. This is a delicious meal that is fun to serve to both family and friends.

Veggie Lasagna with only one layer of cashew cheese in the middle.

Veggie Lasagna

  • Servings: 6
  • Print
Credit: Adapted from Medical Medium Recipe Blog https://www.medicalmedium.com/blog/veggie-lasagna-cupcakes

Ingredients

4-5 medium potatoes
2 medium zucchini
1 24oz. jar marinara sauce
Cashew Cheese:
1 1/2 cup cashews
3/4 cup water
Juice of 1 small lemon (about 1 1/2 tbsp.)
1 1/2 tsp. garlic powder
1/2 tsp. sea salt
1 medjool date

Directions

1. Make cashew cheese by blending all the ingredients together in a high-speed blender until smooth and creamy.
2. Slice potatoes and zucchini into rounds.
3. In a 9×13 pan, spoon about 1/3 cup marinara in the bottom of the pan. This helps potatoes from sticking to the pan. Layer the potatoes on the bottom of the pan.
4. Pour half of the remaining marinara sauce over the potatoes. Add a layer of zucchini over the sauce.
5. Spread half the cashew cheese over the zucchini. (Note: I use less of the cashew cheese, so there is some cashew cheese left over. My husband enjoys putting the extra cashew cheese on his meal.)
6. Add another layer of potatoes, pour the remaining marinara sauce on top.
7. Add your last layer of zucchini and top with more cashew cheese.
8. Bake at 375F for 50-60 minutes. It’s ready when the zucchini is soft and the top is nicely browned. Let it sit for at least 15 minutes to set up. It’s runny when it first comes out of the oven but sets up nicely as it cools.

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