Print Recipe

Lasagna

This lasagna is filled with white bean "ricotta." It is whole food plant based, no oil and vegan.
Prep Time20 mins
Cook Time30 mins
cooling time10 mins
Course: Main Course
Cuisine: Italian
Keyword: no oil, vegan, vegetarian, whole food plant-based
Servings: 9

Equipment

Ingredients

For the white bean "ricotta"

  • 2 15 oz cans white cannellini or great northern beans, drained and rinsed.
  • 2 cloves garlic, minced
  • 1/4 cup fresh Italian parsley, chopped
  • 1/2 cup unsweetened soy milk

For the vegetables:

  • 2 cloves garlic, minced
  • 8 oz sliced mushrooms
  • 1 large zucchini, chopped
  • 1/3 cup low sodium vegetable stock

For the Lasagna:

  • 1 13.25 oz box lasagna noodles, whole grain
  • 7 cups spaghetti sauce, your own recipe or see the recipe for Super Easy Spaghetti Sauce

Instructions

  • Preheat oven to 375F.
  • Cook lasagna noodles according to package instructions.
  • In a saute pan over medium-high heat, add the vegetable stock, 2 cloves minced garlic, zucchini, and mushrooms.
  • Cook for 7-10 minutes until vegetables are tender.
  • While vegetables are cooking prepare the "ricotta."
  • Add white beans, 2 cloves minced garlic, parsley and soy milk to a food processor or blender.
  • Process until smooth. Set aside until assembling the lasagna.
  • When vegetables are done set aside to cool.
  • To assemble lasagna line the bottom of the 9x13 casserole dish with about 1 cup spaghetti sauce.
  • A- Add a layer of noodles.
  • B-Top with the white bean "ricotta."
  • C- Add half of the zucchini mixture next.
  • D-Top with spaghetti sauce. repeat steps A-D.
  • Top last layer with noodles and top with remaining spaghetti sauce.
  • Cover with foil and bake for 30 minutes. (remove foil halfway through baking time)