I’m writing this blog post as I finish my third square of this lasagna in one sitting. It’s that good I legit can’t stop eating it! Gluten-free and totally plant based lasagna that still hits all the spots? Oh hell yeah.

This sauce is incredibly easy to make and much less time consuming than a marinara. Its so creamy and velvety making it the perfect sauce to vessel this dish. I love using Kite Hill almond ricotta for this lasagna as its incredibly easy. As it is more expensive, I swear its worth every single penny! Creamy, fluffy, flavorful and pairs well with literally anything. If you have your own almond ricotta recipe, use that!

This dish is so great for feeding lots of people or for a meal prep. There’s something insanely satisfying about knowing you have a tray of lasagna waiting for you in the fridge after a long day. Sometimes I’ll even eat it for breakfast. Shhhhh!

Makes one 5 x 10 tray of lasagna.


The Goods:

For the sauce:

  • 3 Red Peppers

  • 1 tbsp olive oil

  • 2 cloves garlic, minced 

  • 1 onion, peeled & chopped

  • 3 tsp. nutritional yeast

  • salt + pepper

  • 1 1/4 cup unsweetened nut milk

For the cheese:

  • 2 containers kite hill almond ricotta

  • 5 basil leaves, chopped

  • pinch of salt + pepper

For the mushroom filling:

  • 1 tsp olive oil

  • 1 onion, peeled and chopped

  • 2 cloves garlic

  • 10 crimimi mushrooms

  • 2 small zucchini 

  • salt + black pepper

For the lasagna:

  • 1 package GF lasagna noodles


The Method:

For the sauce:

  1. Preheat oven to 400*.

  2. On a small sheet pan, pop the whole bell peppers on there, drizzle with a bit of olive oil if you want (totally optional) and pop it in the oven for about 20 minutes or until you see the outside of the peppers turning brown.

  3. Once they’ve browned. Let them sit and cool down.

  4. While they’re cooling, grab a medium sized saute’ pan, heat over medium high heat and add a glug of olive oil.

  5. Once hot, add onions and a dash of salt. Stir well while cooking and cook for about 4-5 min until soft, aromatic and translucent.

  6. Add garlic, a dash of black pepper and stir for 1 more minute. Set aside.

  7. Grab your cooled peppers and peel off the skin as best as you can . Remove the top and the seeds. Usually the seeds will come out with the top if you give it a gentle tug.

  8. Add the peppers to the blender along with the cooked onion mixture, nut milk and nutiritonal yeast.

  9. Blend well until smooth and creamy.

  10. Check for sat + pepper and adjust accordingly. Set aside.

For the cheese:

  1. In a small mixing bowl, add both containers of ricotta, basil and a dash of salt + pepper.

  2. Mix well. Set aside.

For the mushroom filling:

  1. In a medium sized sauce pan (you can use the unwashed one you used above), add a glug of olive oil over medium high heat.

  2. Add onions and mushrooms. Stir well.

  3. Add a pinch of salt + pepper, stir over heat for about 5 minutes until mushrooms have lost a lot of heir water and are soft.

  4. Add zucchini and cook for 2 minutes. Set aside.

For the lasagna:

  1. Lower the oven to 375*.

  2. Handle the noodles according to the package. Some will have you cook first, some won’t, so just make sure to pay attention to that depending on what brand is available to you!

  3. In a glass, ceramic or cast-iron baking pan, start to layer your lasagna.

  4. First, coat the bottom with sauce, then add noodles, cheese, mushrooms, more sauce, more noodles… you get it, keep it going!

  5. Always end with noodles and sauce.

  6. Cover with foil and cook for 30 min covered and the 15 min uncovered.

  7. Make sure to let it cool a bit before cutting into it! Enjoy!

Did you make this recipe?

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