My husband and I always opt for a cozy dinner at home to celebrate Valentine’s Day. We both really enjoy this holiday, but also strive to take time every day to celebrate love of all kinds. We plan our menu weeks in advance, find a few decorations, and look forward to sharing in this special dinner in our own home. This year, we will be having vegan and gluten-free lasagna. I am already looking forward to it!
This dish pairs well with a fresh kale salad and rosemary bread.
Vegan, Gluten-Free Lasagna
Photo by April Duckworth
Set the table with the special plates you never seem to use, and fresh or dried flowers as a warm centerpiece, to accompany your Valentine’s Day celebration. Enjoy the aromatic scent of the herbs and spices coming together for this delicious lasagna.
Serves 10 to 12
- 5 medium tomatoes, chopped1 cup raw cashews
- 1 tsp mustard
- 1 tsp nutritional yeast
- 2 tsp granulated garlic
- 4-6 oz fresh basil, finely chopped
- 2-3 ounces fresh oregano, finely chopped
- 1 tsp crushed red pepper
- 1 tsp black pepper, plus more to taste
- 1 block extra firm tofu
- 8 oz almond cream cheese
- 1 tsp lemon juice
- 1lb fresh spinach
- 10 to 12 Roma tomatoes, sliced
- 9 oz package gluten-free lasagna noodles
- Preheat oven to 375°F.
- Follow package directions for the lasagna noodles (some require pre-cooking, others do not).
- To make the tomato sauce, add to a blender tomatoes, basil and oregano and mix together. Set aside in a large bowl
- To make the spicy cashew cream sauce, add cashews, mustard, nutritional yeast, crushed red pepper, and 1 tsp of black pepper to a blender and process until smooth. Add the cashew cream sauce to the tomato sauce and stir to combine.
- To make the vegan ricotta cheese, use a medium bowl to mix tofu and almond cream cheese together with a fork. Add lemon juice and a pinch of black pepper and combine.
- Using a 7 quart pot, begin assembling your lasagna with enough sauce to coat the bottom of the pot
- Add your first layer of lasagna noodles, then add a layer of sliced tomatoes.
- Add a third of the ricotta to each tomato slice.
- Add a third of the spinach (it may seem like a lot, but it will cook down considerably).
- Add 1 cup of the sauce and spread evenly.
- Repeat until you’re either out of ingredients or out of room in your pot! Finish with remaining sauce.
- Cover and bake for 60 minutes.
- Serve warm.
I hope that you enjoy this dish as you celebrate Valentine’s Day, or any day of the year! This meal is one of my favorite dinners for a special evening. and I invite you to pour your love into shopping for the ingredients and preparing this dish.
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