Lasagna is an amazing comfort food, perfect for your dinner meal. If you are on a vegan diet or eat gluten free, this could be the recipe you’ve been missing in your meal plan.
The quinoa lasagna casserole is not a typical lasagna dish, but tastes just like a lasagna. The quinoa replaces lasagna noodles and is a much healthier grain choice. Cashew cream sauce makes a perfect bechamel replacement.
Lasagna filling is super easy to make in one pot. It contains a plant based protein source (lentils), healthy whole grains (quinoa), and lots of veggies (celery, carrots, eggplant). Once you cook your one pot meal you can simply layer it with the creamy cashew sauce.
One casserole serves 4 and one serving contains 460 calories, 20g protein, 22g fiber, and is high in calcium, zinc, magnesium, and iron.
Gluten Free Vegan Quinoa Lasagna Casserole
- 28 oz diced tomatoes
- 2 tbsp tomato paste
- 8 oz tomato sauce
- 1 cup carrots, sliced or cubed
- 4 celery stalks, sliced
- 1 bunch spring onion, sliced
- 1 tbsp veggie stock powder
- 1/2 cup dry lentils
- 3/4 cup dry quinoa
- 1.5 tbsp dried basil
- 1.5 tbsp dried oregano
- dashes pepper
- 1/2 large onion, diced
- 2 cloves garlic, pressed
- 1 eggplant, peeled and cubed
- 3 dashes turmeric
- 1 1/2 cup water
1. Soak the cashews in water for at least 15 minutes.
2. Fry the onion and garlic in 1/4 cup of water for about 5 minutes in a large pan.
3. Then add the rest of the ingredients for the lasagna filling and let simmer for about 20 minutes until the lentils and carrots are soft. You can also make the filling in your instant pot (stew-high-6 minutes).
4. Preheat the oven to 400 F.
5. Drain the soaked cashews and add to a blender with the almond milk, pepper, and nutmeg. Blend until creamy.
6. Use a 9×13 glass casserole dish and add 1/2 of the filling. Then spread 2 T of the cashew cream sauce. Layer the rest of the filling and top with the remaining cream sauce. Bake for 10 minutes on 400 F.
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Photo: Lisa Goodwin