Apr 21, 2013

Vegan No-Noodles Lasagna

Not only is it no noodles, it’s also no cheese and no meat. But you’d never know it! The ricotta cheese substitute is amazing in this dish! And the ground “meat” made from roasted cauliflower and walnuts is to die for. YUMMERS!

You can use whatever veggies you want inside this lasagna. I used zucchini. You can add or substitute with carrots, spinach, yellow squash… whatever you like! As long as you use eggplant in place of noodles to hold everything together, the sky’s the limit on this new classic.


      ~ for the ricotta

  • 8 oz. super firm tofu
  • 1 cup raw cashews
  • scant 1 cup water
  • ¼ cup nutritional yeast
  • 1-2 cloves garlic (I used a huge roasted elephant garlic clove)
  • 1 tsp Bragg Liquid Aminos
  • ¼ tsp nutmeg
  • ¼ tsp ground cloves
  • 1 tsp date sugar or any minimally processed sweetener
  • juice of ½ lemon

      ~ the rest

  • 2 large globe eggplants
  • 1 extra large zucchini
  • as mentioned, whatever other vegetables you want to add
  • 1 large jar of your favorite tomato sauce (see notes)
  • ~ 1 TBS dried basil
  • almond parmesan cheeze for garnish
      ~ the cauliflower meat
  • See THIS POST for the meat substitute recipe.


  1. First make the cauliflower/walnut meat (see instructions here)
  2. While the “meat” is roasting, make the ricotta: 
  3. Place the cashews and water in a high powered blender and blend until smooth.
  4. Squeeze as much water from the tofu as you can.
  5. Place the tofu, cashew blend and all remaining ricotta ingredients into a food processor and pulse until smooth. Set aside.
  6. Peel and slice the eggplant and the slice the veggies. If you’re using a zucchini or carrots, slice them on the bias so the slices are larger. They will work better in the layering this way.
  7. When the “meat” is done baking you can now begin the assembly. Just leave the oven on since it will be at the correct temperature for the lasagna…
Lightly grease a deep casserole dish and spread some tomato sauce over the bottom.

Next, layer in the eggplant.
Add a layer of the cauliflower-walnut meat.
Then dollop on some of the ricotta. Don’t worry about spreading it around. When you add the next layer of veggies, you can just push down gently on the veggies and this will spread the ricotta.
Next add a layer of whatever veggies you are using, sprinkle a bit of dried basil and dot with some tomato sauce. It’s important not to use too much tomato sauce since the veggies will leak a lot of their own liquid and too much sauce will result in a runny mess.
Next add another layer of the “meat” and more ricotta. If you want you can now repeat this process and add another layer of eggplant and additional veggies. 
Finish with a final layer of eggplant.
Top with the remaining sauce and some basil. COVER tightly with foil and bake at 350 degrees F for about 45 minutes, until the veggies are tender. Then remove and sprinkle some almond parmesan cheeze on the top. Bake, uncovered, for an additional 10 minutes. This additional baking time will also help to set up the lasagna, baking off any excess water.
The finished dish.
Serves 6. Enjoy!
Helyn’s Notes: I usually will make my own sauce (sorry, I don’t have a post for that yet) but in a pinch I use Walnut Acres low sodium brand. It’s very good. Since there won’t be a lot of sauce in this lasagna, you may want to have some extra on the side 🙂
Healthy trails,

6 responses to “Vegan No-Noodles Lasagna”

  1. Jill says:

    Ok Helyn… You have a complete convert here. Having a blast trying your recipes and eating the most flavorful, great-looking food around. Please don't stop! Trying the vegan mac and cheese tonight. Crossing my fingers that it's as wonderful as you say – but with all your other recipes I've made so far, I really have no cause for worry!! Thank you, Thank you, Thank you!

  2. Helyn says:

    Jill, you made my day! I am thrilled to know that you are enjoying the recipes. And don't worry–I have no plans on stopping! YOU ARE WELCOME!

  3. Anonymous says:

    Hi Helyn
    I just found your wonderful blog via Dr Fuhrman's site.
    WOW!! It is fantastic – the recipes ,photos and professionalism
    Another convert here – I'll be cooking my way through all the recipes and looking for more. Best recipes ever.
    Thank you so much

  4. Helyn says:

    Hi Fiona! I'm so happy you found me! Happy cooking!!!

  5. Karen says:

    I just found your website tonight. I am so excited to have a great source for wonderful plant-based recipes!

    Anyway, I SOOOO wanted to try this… until I read the ingredients. I love soy and eggplant, but my sister is allergic to both. Are there substitutes for these ingredients? Thanks!

    • helynskitchen says:

      Hi Karen! WELCOME! Oh YES, you can certainly sub out those ingredients. Just leave out the eggplant and use more zucchini and here is a soy-free recipe for ricotta cheese from Julie over at The Simple Veganista: CASHEW RICOTTA I haven’t tried it but I’m sure it’s good. Have fun cooking!!! 🙂

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