Simple Vegetable Lasagna {GF + DF}

I have made this a few times in the last two weeks, trying to perfect it. The first time was overly salty, whoops, plus I didn't have enough sauce to cover the edges, which as anybody who makes lasagna often knows, that means crunchy shell edges, ick! So I made a few adjustments and it's finally ready to share with y'all! 

The ricotta "cheese" I use here isn't homemade either. I was thinking about making an almond or tofu ricotta sharing that recipe as well but as most of you know, this blog isn't about being too complex, it's about being simple and quick and delicious. If this was an online culinary school, I'd even be making the noodles myself. But let's face it, we don't always have time for all that and my goal isn't to scare you away, it's to help you ease into a healthier lifestyle. 

So, even since discovering Kite Hill {Tal Ronnen's publisher set me a copy of his amazing book Crossroads and that's where I discovered his brand}. These plant-based cheese and yogurts are better than any I've ever had. I swear the yogurt tastes like regular  yogurt. And in this recipe, the ricotta, tastes like traditional ricotta. Their product really are revolutionary

I love this red sauce. It's my tomato pasta red sauce - that I always rave about and I promise to share soon - it's a bit sweeter and richer, which goes well in a baked lasagna. You can feel free to use it on zucchini noodles or over linquini or as a pizza sauce as well. It's very versatile. 


makes 9 servings


3/4 cup cherry tomatoes {or chopped large tomatoes of choice}

4 dates

2 Tbls olive oil

3/4 tsp sea salt

1/4 cup sun dried tomatoes 

1 1/2 Tbl whipped garlic spread {sub 3 cloves garlic, chopped}

1/4 cup miso {sweet or white}

handful of raw cashews

1/3 cup water

1/4 tomato paste


In a high speed blender, you'll want to blend up everything until smooth. A few chunks are fine, I like some texture, but be sure the wet stuff if thoroughly blended up. No cooking necessary!


1 box gluten free lasagna noodles

2 medium sized zucchini, chopped into pieces or long julienne style slices

2 cups lightly packed spinach leaves

1 or 1 1/2 containers of Kite Hill ricotta cheese {or regular cottage cheese}

Vegan parmesan cheese

Basil for garnish

sea salt, for sprinkling each pasta layer


1. Preheat oven to 350 or 375 degrees F. 

2. In an 8x12 baking dish, you'll start by pouring enough sauce to barely cover the bottom of the dish. 

3. Layer slices of zucchini or sprinkles chopped pieces if you chose to chop the zucchini

4. Layer the gluten free noodles next until zucchini is covered. 

5. Spread some ricotta "cheese" onto the noodles and sprinkle with sea salt. 

6. Pour tomato sauce to cover the noodles. 

7. Layer or sprinkle more zucchini and then add the spinach leaves. 

8. Cover that with pasta noodles and sprinkle with sea salt. 

9. Cover with sauce. 

....keep repeating this process until everything is gone. Note: remember the first mistake I made when making this: I didn't cover the edges really well with sauce, so they were tough and/or crunchy. Be sure ALL pasta is covered in either cheese or sauce or both. 

10. Sprinkle final layer or tomato sauce with vegan parmesan cheese before baking. Of course this is an optional step if you don't have any on hand or didn't make any.

11. Bake for 40 minutes or until shells are complete cooked and edges are brown.   

cooking notes/edits: feedback for this recipe has helped me update it to include some water or extra liquid in the sauce to be sure the noodles have enough coverage to cook accurately. I have edited to accomodate. 

Don't forget to share your thoughts or question in the comments below. Feel free to share on Instagram if you do in fact make a recipe. Please hashtag #puremamas or tag @julinovotny and follow me for so many recipes and photos that I don't share on my blog - for whatever reason.  

These store well in an airtight container. Keep refrigerated. Reheat the next day for epic leftovers. Check out the Instagram shot of my leftovers.