This Cheezio vegan and gluten-free lasagna is a delicious and healthy twist on the classic Italian dish. It features layers of no-bake lasagna noodles, sauteed Cheezio veggies, spinach vegan ricotta mix, and a creamy Cheezio sauce that is made with vegan butter, oat milk, Cheezio seasoning, and cornstarch.
Cheezio Vegan & Gluten-Free Lasagna
Hi Note
Rated 4.2 stars by 5 users
Category
Main Course
Servings
4
Prep Time
30 minutes
Cook Time
50 minutes
Calories
600
This Cheezio vegan and gluten-free lasagna is a delicious and healthy twist on the classic Italian dish. It features layers of no-bake lasagna noodles, sauteed Cheezio veggies, spinach vegan ricotta mix, and a creamy Cheezio sauce that is made with vegan butter, oat milk, Cheezio seasoning, and cornstarch.
Ingredients
1 Pack of vegan, GF no-bake lasagna noodles
- 3 tbsp vegan mozzarella (optional)
- 1 10x6 baking dish
- Foil
- 6 tbsp vegan butter
- 1/2 cup diced yellow onion
- 3 cups oat milk (or alternative milk of choice)
- 2 tbsp Cheezio seasoning
- 3 tbsp cornstarch mixed with 3 tbsp water
- 1 tbsp olive oil
- 8 oz cremini mushrooms roughly chopped (3 cups)
- 1 celery rib finely diced (1/2 cup)
- 1 small carrot diced (1/4 cup)
- 1 tbsp Cheezio seasoning
- 1 large zucchini grated on largest setting, (2 cups)
- 1 tsp kosher salt
- 3 cups frozen spinach, thawed with all the water squeezed out
- 1 cup vegan ricotta
CHEEZIO SAUCE
CHEEZIO VEGGIES
SPINACH VEGAN RICOTTA
Directions
Preheat the oven to 350 deg
- 1. Melt vegan butter, add chopped onions and saute on low heat until onions are softened and have some color about 5 min.
- 2. Slowly whisk in oat milk, add Cheezio seasoning. Turn the heat to medium high until it comes to a simmer.
- 3. Add the cornstarch/water mixture and whisk until the sauce has thickened. Set aside.
- 4. Mix grated zucchini with salt and set aside for 10 min. Discard excess water and squeeze out additional water that comes out. You want the zucchini to have some moisture but not too much!
- 5. Heat olive oil on a pan and add the celery and carrots, Saute for 4-5 min until cooked through.
- 6. Add the chopped mushrooms and saute for an additional 7-10 min.
- 7. Add prepared zucchini and Cheezio seasoning. Saute for 2 min and set aside.
- 8. Mix thawed spinach with vegan ricotta and set aside.
- 9. Time to assemble the lasagna! If the no-bake lasagna sheets don't fit comfortably in a single layer, you can break the noodles by hand to adjust the size.
- 10. Assemble the lasagna in this order: Cheezio sauce, lasagna sheets, sauteed Cheezio veggies, spinach vegan ricotta mix, Cheezio sauce, lasagna sheets. Repeat this order until your top layer is lasagna sheets. Top the lasagna with the rest of the Cheezio sauce. Wrap tightly with foil and bake for 45min. In a prepared oven.
- 11. After 45 min. Take off the foil and add vegan mozzarella. Broil on high for 2-3 until the cheese is nice and bubbly.
- 12. Let it rest for 20 min before you slice and serve.
- 13. Serve immediately. Leftovers can be stored for up to 5 days.rees.
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