Gluten-Free Lasagna with Cauliflower Meat

A gluten-free lasagna made with zucchini, full of cauliflower meat, and layered between creamy vegan ricotta. Naturally vegan, nut-free and with a simple and delicious oil-free option.

Layers of zucchini, basil ricotta, and cauliflower meat lasagna on a speckled gray plate.

Why you’ll love it

I love lasagna. Any way I can enjoy pasta and cheeze, I’m in. But sometimes I really want lots of veggies. And cheeze of course. This dish is the best of both worlds. Something happens to zucchini when it’s thinly sliced and layered between tomato sauce and ricotta. It’s magical. But don’t just take my word for it. Make this dish and see for yourself.

  • Comforting
  • Satisfying
  • Cheezy

Cauliflower Meat

Begin by preparing the cauliflower meat. Preheat the oven to 350°F and line a rimmed baking sheet with parchment paper. Combine the cauliflower rice, cumin, garlic powder, and umami seasoning and stir to coat. Make sure that the cauliflower is evenly covered with the seasonings. If you cannot find the umami seasoning don’t panic. Just omit it. Your cauliflower meat will still be amazing. 

Bake the cauliflower for 15-20 minutes stirring at the half way mark. Watch the mixture closely at the end of baking to prevent burning. When finished, remove from the oven and set aside.

Basil Ricotta

To make the creamy vegan basil ricotta that is going to take this lasagna to the next level all you need is a food processor. Break the tofu up into large chunks and add it along with the basil, vegan parmesan cheese, lemon, nutritional yeast, olive oil, salt, pepper, and ¼ cup of water to a food processor. Blend the mixture until smooth and creamy. If necessary, add more water, 1 tbsp at a time, to thin the ricotta. Use caution to not thin it too much though. We still want the ricotta to be thick, just like “regular” ricotta.

Close up of the top of a gluten-free lasagna with cauliflower meat.  Tender zucchini noodles with tomato sauce and topped with parmesan cheese.

Zucchini Lasagna

Zucchini noodles

I highly recommend using a mandolin for slicing your zucchini noodles. You don’t need anything expensive or fancy, as long as it’s safe. Thinly slice the zucchini lengthwise into lasagna “noodles”.

assembly

Preheat your oven to 375°F and prepare a 9×12 inch baking dish with cooking spray. Pour a thin layer of tomato sauce on the bottom of the baking dish. Spread the sauce out so that the baking dish is evenly coated.

Begin with a layer of zucchini noodles. Using a rubber spatula, carefully spread ⅓ of the ricotta mixture over the zucchini noodles. Next, pour and spread ⅓ of the marinara sauce.

Add the cauliflower “meat”, spreading it as evenly as possible over the lasagna. Then continue layering zucchini noodles, ⅓ of the ricotta, ⅓ of the marinara, zucchini noodles, ⅓ of the ricotta, and ⅓ of the marinara.

If desired, although I highly recommend, sprinkle vegan parmesan cheese on top. Cover with foil (or better yet, a rimmed baking sheet) and bake for 45 minutes. Then remove the cover and bake for an additional 15 minutes until the lasagna is bubbling and golden brown on top.

Let the lasagna sit for at least 15 minutes before cutting it in 9-12 pieces. Serve with additional vegan parmesan cheese and a sprinkling of fresh herbs such as basil or parsley, if desired.

Ingredient Health Benefits

Basil- strong antioxidant properties, protect cells from damage, antibacterial properties

Cauliflower- fiber, vitamin C, biotin, folate, sulforaphane to block cancer-causing chemicals

Lemon- vitamin C, vitamin A, calcium, potassium

Soy- protein, calcium, copper, magnesium, B vitamins, phytochemicals

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Gluten-Free Lasagna with Cauliflower Meat

Erin
A gluten-free lasagna made with zucchini, full of cauliflower meat, and layered between creamy vegan ricotta. Naturally vegan, nut-free and with a simple and delicious oil-free option.
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Main Course
Cuisine Gluten-Free, Italian, Vegan
Servings 4 people

Ingredients
  

Cauliflower Meat

  • 2 cups cauliflower rice
  • ½ tsp cumin
  • ½ tsp garlic powder
  • ½ tsp umami seasoning*

Basil Ricotta

  • 14 oz extra firm tofu, drained and pressed
  • ½-1 cup fresh basil
  • ¼ cup vegan parmesan cheese**
  • 2 tbsp lemon juice
  • 2 tbsp nutritional yeast
  • 1 tbsp olive oil optional, omit of oil-free
  • dash sea salt and pepper
  • ¼-⅓ cup water

Gluten-Free Lasagna

  • 3-4 zucchini, thinly sliced length-wise use a mandaline
  • 26 oz tomato sauce***
  • vegan parmesan cheese** for topping

Instructions
 

Cauliflower Meat

  • Preheat the oven to 350°F and line a rimmed baking sheet with parchment paper.
  • Combine the cauliflower rice, cumin, garlic powder, and umami seasoning and stir to coat.
  • Bake for 15-20 minutes stirring half way. Watch closely at the end to prevent burning.

Basil Ricotta

  • Add the pressed tofu, basil, vegan parmesan cheese, lemon, nutritional yeast, olive oil, salt, pepper, and ¼ cup of water to a food processor. Blend until smooth and creamy. If necessary, add more water 1 tbsp at a time to thin. The ricotta should be thick, just like regular ricotta.

Gluten-Free Lasagna

  • Preheat the oven to 375°F and prepare a 9×12 inch baking dish with cooking spray. Pour a thin layer of tomato sauce on the bottom of the baking dish and spread evenly.
  • Begin with a layer of zucchini noodles. Carefully spread ⅓ of the ricotta mixture over the zucchini noodles. Top with ⅓ of the marinara sauce.
  • Add the cauliflower meat. Then continue layering zucchini noodles, ⅓ of the ricotta, ⅓ of the marinara, zucchini noodles, ⅓ of the ricotta, and ⅓ of the marinara.
  • Sprinkle vegan parmesan cheese on top, if desired. Cover and bake for 45 minutes. Remove the cover and bake an additional 15 minutes until bubbling and golden brown on top.
  • Let the lasagna sit for at least 15 minutes before cutting into it. Serve with additional vegan parmesan cheese if desired.

Notes

*Omit if unavailable
**This is my favorite home-made vegan parmesan cheese recipe
***This is my favorite store-bought tomato sauce.
Keyword basil, cauliflower, gluten-free, nut-free, nutritional yeast, oil-free, parmesan, soy, tofu, umami, vegan parmesan, zucchini
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