You’ve heard that you should “eat the rainbow” by choosing colorful fruits and vegetables for their various health benefits. With this photo-worthy, veggie-filled lasagna, you’ll be eating the rainbow in one pretty forkful! Plunge through layers of tomato, spinach, sweet potato and beet mellowed out with creamy dairy-free cheese. The green lentil pasta keeps it all gluten-free, as well, making it a great dish to delight those with a rainbow of dietary preferences.
You can purchase the vegan cream cheese ready-made, or make your own with a cashew cream cheese recipe. The ingredients are listed below. Just blend until smooth in a high-speed blender to create this “pot of gold.”
Rainbow Veggie Lasagna
Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Servings 10
Calories 510 kcal
Ingredients
Tomato layer
- 1/2 cup vegan mozzarella cheese
- 1-1/4 cups Raos Homemade Tomato Sauce
Spinach layer
- 1 cup spinach leaves
- 1/3 cup water
- 2/3 cup vegan cream cheese
Sweet potato layer
- 1 small sweet potato cooked (boil for 20-25 minutes until tender)
- 3/4 cup water
- 2/3 cup vegan cream cheese
Beet layer
- 1/2 small beet finely diced
- 3/4 cup water
- 2/3 cup vegan cream cheese
Top layer
- 1/3 cup vegan cream cheese
- 2/3 cup water
- 1 cup vegan mozzarella cheese
For Homemade Vegan Cashew Cream Cheese
- 2 cups cashews soaked for 8 hours
- 2 Tbsp. nutritional yeast
- 1 tsp. garlic powder
- 1 tsp. dried oregano
- 1/2 tsp. salt
- 1/4 cup lemon juice
- 1/2 cup water
Instructions
-
Preheat oven to 400 degrees F.
-
In lasagna pan, spread tomato sauce. Add layer of noodles and push down so sauce spills over top. Top with mozzarella. Add another layer of noodles.
-
In bowl, mix together cream cheese, spinach and water until sauce forms; spread over noodles. Add layer of noodles.
-
In bowl, mash sweet potato with cream cheese and water into creamy sauce. Spread over noodles. Top with another layer of noodles.
-
In bowl, combine beets, cream cheese and water and mix into sauce. Pour over noodles. Add layer of noodles.
-
In bowl, mix cream cheese and water to make sauce and spread over noodles. Top with mozzarella cheese.
-
Bake for 35 minutes until noodles are soft and cooked through.
Tip: When making cream cheese and water mixtures, results should come out as a thick white sauce. This sauce is what the noodles will cook in. If the mixture is too runny, add more cream cheese; If it’s too thick, add more water.
Recipe Notes
Add the ingredients to your cart and make a rainbow!
Nutrition Facts
Rainbow Veggie Lasagna
Amount Per Serving
Calories 510
Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 7g35%
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 3mg1%
Sodium 483mg20%
Potassium 784mg22%
Carbohydrates 49g16%
Fiber 10g40%
Sugar 5g6%
Protein 25g50%
Vitamin A 3606IU72%
Vitamin C 5mg6%
Calcium 240mg24%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.