Three Delicious and Healthy Lasanga Recipes from Liana

dairy free earth diet explore cuisine food gluten free healthy italian lasagne meat free nongmo organic plant based raos redmond sproud sunbutter the earth diet upgrade vitacost Mar 16, 2021

Lasagna is a classic Italian dish that everyone loves. It is easy to make and great for family dinners. Enjoy three different Earth Diet versions of lasagna from my Vitacost blog that are all gluten-free and dairy-free all using Explore Cuisine plant-based lasagna. 

1. Liana’s Basic GF Explore Cuisine Lasagna Recipe 

*The key to this recipe is the sauce, the lasagna sheets are no boil so need plenty of sauce to cook in. If they don’t have enough sauce it will come out crunchy and dry. 

Serves: 6-8

Total time: 45 minutes 



Bottom layer:
  1. 1 cup sauce at bottom
  2. 4 lasagna sheets 
  3. 1/3 cup plus one tablespoon more sauce
  4. 2/3 cup cheese 
 Second layer:
  1. 4 more lasagna sheets
  2. 2/3 cup sauce 
  3. 1/3 cup cheese 
Final layer:
  1. 4 sheets 
  2. 2/3 cup sauce 
  3. 1/3 cup cheese 
  • Cook for 35-40 mins at 400 until noodles are cooked through to your desire. Use a knife to cut through and see. 

2. Cauliflower Alfredo & Spinach Pesto Lasagna 

total time: 1 hour

serves: 4


Pesto Sauce:
Cauliflower Alfredo Sauce:


  1. Preheat oven to 375 degrees F.
  2. In food processor, pulse together pesto ingredients until emulsified.
  3. In medium saucepan over medium heat, sauté garlic and shallot in buttery coconut oil until fragrant and golden.
  4. Stir in milk and vegetable broth. Increase heat and bring to low boil.
  5. In saucepan, add cauliflower florets. Lower heat to medium, cover and cook 10 minutes or until cauliflower is soft.
  6. In blender, combine cauliflower mixture and remaining alfredo ingredients. Blend on high until creamy and smooth.
  7. In square baking dish, spread layer of Alfredo sauce. Over sauce, layer lasagna sheets, Alfredo sauce and pesto sauce until lasagna sheets are all used.
  8. Over final layer of lasagna sheets, spread pesto sauce; sprinkle additional nutritional yeast and pine nuts on top.
  9. Bake 40 minutes, until noodles are cooked through.

3. Lasanga with Walnut "Meat" Sauce

Total time: 1 hour 15 minutes

Serves: 10


Vegan “meat” sauce:


  1. Preheat oven to 400 degrees F.
  2. In food processor, combine sundried tomatoes, pumpkin seeds, walnuts, beans, sunflower seed butter, chickpeas and hemp seeds until well combined (small chunks are fine). Set aside.
  3. In large frying pan over medium-high heat, add avocado oil. Cook cauliflower, mushrooms, carrots, onion, beet, garlic, salt and amino acids until moisture has evaporated and vegetables are cooked, about 7 minutes.
  4. Stir in walnut “meat.” Continue cooking 1 minute.
  5. On bottom of baking tray, place 8 tablespoons sauce. Lay lasagna sheets over sauce in single layer; top with 5 tablespoons sauce so noodles are completely covered in layer of sauce. Sprinkle on vegan ground “meat.” Next, add about 1/2 cup cheese and some cherry tomatoes. Repeat step to create second layer.
  6. For the third layer, include only sauce, cheese and cherry tomatoes. Sprinkle fresh basil over top. Bake 35 minutes, until lasagna is cooked through.

You can find most of these ingredients on Save 10% with my code: EARTHDIET and receive free shipping on orders over $50.