Creamy Vegan Veggie Lasagna
Calling all vegans, vegetarians, meat-eaters, keto-phanatics & dairy-free veggie lovers! Been making this exceptionally delicious dish that I cannot wait to share. For a while now our family has been gravitating towards lower carbohydrate meals that are higher in fat and always loaded with veggies and good quality meats sprinkled in. Not 100% keto (since I do love my gluten-free grains, fruits, and root veggies) but you could say that many of the meals we make would certainly qualify. I’ve noticed recently that many vegan recipes tend to have a higher glycemic load, while the lower carb dishes don’t contain enough vegetables. Here we have all the bases covered so if you’re looking for a meatless entree that’s also dairy-free, totally satisfying, AND low carb, (whoa.. no noodles) this Creamy Vegan Lazy Lasagna will be your new best friend.
Benefits of high fats
I discuss this very topic with clients about 27 times per day and it doesn’t ever get boring. The truth is...WE NEED OUR FAT. Fats help us control blood sugar levels, keeps us feeling full and satisfied, and helps manage hormones while keeping our brain and cardiovascular system healthy. Numerous studies have also shown that diets high in healthy fats can help reduce the risk of diabetes. This includes raw nuts, seeds , (think chia, hemp, and flax) wild fish, grass-fed beef, grass-fed butter, ghee, coconut oil, and avocado (and its oil). Keep in mind all of these fats are supplying the body with different nutrition (and yes some of these are saturated fats) so it’s important to keep a variety of these coming each day.
The fat in this meal is primarily from the cashews and olive oil in my “vegan ricotta cheese” mixture. Yes, the scrumptious glue that holds the lasagna together also helps keeps appetite in check. Win Win! ….and when the garlic roasts in the oven next to these veggies…omg.
Carnivores note: This meal also works as a side dish to a meat protein if you choose.
Step 1: Make the Ricotta “Cheese” Filling
1 cup cashews (soaked overnight or in hot water for a couple hours)
1 Tablespoon nutritional yeast
2 Tbsp Olive oil
½ tsp lemon zest
2 Tablespoons fresh lemon juice
3 cloves raw garlic (chopped finely) or ½ tsp garlic powder
One handful fresh basil (optional)
Salt & pepper to taste
Water to thin if needed
Place all ingredients into food processor and blend on medium to high. You can also use a high speed blender. Add water until you reach desired consistency. Salt to taste.
The above picture was the day I used a puttanesca sauce. Delicious addition with the olives!
Step 2: Preheat oven to 375
Step 3: Cut veggies & assemble
4 medium zucchini sliced ½ inch slices or less
1 cup sliced mushrooms
½ large onion, chopped
10-15 whole garlic cloves
2 cups organic spinach (leaves torn)
2 16 oz jars of your favorite tomato sauce (I used this)
The idea is to cut the zucchini paper thin, so it resembles more of a noodle. Use a very sharp knife or you can use a veggie slicer and set as thin as you like. I’ve also used eggplant in this dish in place of the zucchini for a lazy eggplant parm sort of deal and it also came out delicious.
In a large lasagna pan, pour one of the bottles of tomato sauce and spread evenly to coat the pan. Layer with zucchini followed by the ricotta “cheese”. ( I add by the tablespoon and spread with spatula). Then top with onions, mushrooms, garlic cloves, and final bottle of sauce. Sprinkle the top with the torn spinach leaves to create that lovely rustic look.
Bake 40-45 minutes or until tender.
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