Vegan Lasagna/Lasaña Vegana

18387201_1569995553011686_634117606_n.jpg     Here it is guys, lasagna, vegan, healthy and gluten free !!! I love this lasagna and my kids were extremly happy about it too.  I knew this recipe was going to end pretty delicious but my cashew ricotta cheese give it that great flavor and did not make me miss the meat or cheese at all.  Try this recipe and if you love it, post it on instagram and tag #fitsteph29


  • 2-3 eggplants, depends on the size, thinly sliced on long strips
  • 8 oz mushrooms
  • 12 oz spinach
  • 8 oz of shredded carrots
  • 3 gloves of garlic
  • 1 onion chopped
  • 3-4 cups of marinara sauce
  • 3-4 cups of cashew ricotta cheese
  • Pinch of red pepper flakes
  • pinch of salt
  • pinch of black pepper

Instructions (to make 3 layers)

  • Pre-heat the oven at 350 degrees.
  • On the botton of the baking pan, drop some marinara sauce, and place the first layer of eggplants till cover the entire bottom.
  • Then add 1/3 of the onions, carrots, mushrooms, cheese and season with the salt and pepper.
  • Drop some more marinara sauce and add the second layer of eggplant.
  • Repeat the secont step.
  • For the top put the last eggplants layers, more cheese, season with the salt and pepper and add more marinara.
  • Bake for 45 minutes.
  • Sprinkle some fresh cilantro on top and enjoy.




Aquí es chicos, lasaña vegana, saludable y sin gluten! Me encanta esta lasaña y mis hijos estaban extremadamente contentos. Sabía que esta receta iba a terminar muy deliciosa, pero mi queso de ricotta de anacardo le dan ese gran sabor q no me hizo extrañar la carne o el queso en lo absoluto. Prueba esta receta y si te encanta, publícala en instagram y etiqueta #fitsteph29


2-3 berenjenas, depende del tamaño, en rodajas finas en tiras largas
8 oz de champiñones
12 oz de espinaca
8 onzas de zanahorias ralladas
3 guantes de ajo
1 cebolla picada
3-4 tazas de salsa marinara
3-4 tazas de queso de ricotta de anacardo (receta en mi blog)
Pizca de pimiento rojo en copos
pizca de sal
Pizca de pimienta negra
Instrucciones (para hacer 3 capas)

Precaliente el horno a 350 grados.
En el fondo de la cacerola de hornear, agregue una parte de la salsa marinara, y colocar la primera capa de berenjenas hasta cubrir todo el fondo.
A continuación, agregue 1/3 de las cebollas, las zanahorias, las setas, el queso y sazone con la sal y la pimienta.
Agrega un poco más de salsa marinara y comienza con la segunda capa de berenjena y repita el paso anterior.
Para la parte superior poner las últimas capas de berenjenas, más queso, sazone con la sal y la pimienta y agregue más marinara.
Hornear durante 45 minutos.
Espolvorear un poco de cilantro fresco en la parte superior y disfrutar.

Published by Stephanie's Wellness

Stephanie's Wellness is a online vegan magazine that helps ladies to create a healthy relationship with mind, body & food. Here I share information about wellness, mindset, nutrition, and health. I also give workouts ideas and tips. I love to share recipes ideas that are healthier than the usual ones. I also share everything you need to have a healthy mindset, how to create routines, how to stay motivated, how to talk to your self and more. Also the magazine supports animal's sanctuaries and rescues and will be donating $0.25 from every issue sold to these places. Join the free FB Group: Stephanie's Wellness Community FB: @stephanieswellnessmag IG: @stephanieswellnessdotcom Follow Founder Stephanie IG: @iamstephaniellopez

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