Easy Vegan Lasagna, Healthy & Delicious PlantBased Recipe, Gluten-Free, Dairy-Free, Mrs vegan

tofu

🥗Healthier: silken tofu

💰Cheaper: cottage cheese

Silken tofu maintains creaminess while reducing calories.

nutritional yeast

🥗Healthier: ground flaxseed

💰Cheaper: parmesan cheese

Ground flaxseed can add a nutty flavor and is often more affordable.

lasagna noodles

🥗Healthier: whole wheat lasagna noodles

💰Cheaper: regular lasagna noodles

Whole wheat noodles offer more fiber without a significant price increase.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Peel and slice the potatoes, wash them, and cook them for 10 minutes. Remove them from the water and let them cool slightly.

Heat the onion in 3 tbsp of olive oil and sauté well with garlic powder, paprika, oregano, and black pepper.

Chop the mushrooms, sauté them, and add the chopped parsley.

In a pan, heat the chickpea flour until it’s no longer raw. Gradually add coconut plant-based milk until the sauce thickens.

Add salt, garlic powder, and black pepper to the sauce and mix well.

In an oven-safe dish, spray the bottom with oil and layer the potatoes, mushrooms, and the sauce on top.

Top with vegan parmesan cheese or your preferred vegan cheese and decorate with bell pepper and mushrooms.

Bake in the oven at 200°C (390°F) for 30 minutes, until golden brown on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens