Giada’s Sheet Pan Lasagna - The Vegan Version!
I grew up idolizing Giada De Laurentiis. She was always an inspiration for me as a chef who redefined chef culture. Her food was comfort at it’s finest, and she proved to young girls like me that you could be beautiful and respected in the industry.
I was scrolling her TikTok a few weeks ago and knew I had to recreate this recipe to be meatless and dairy-free. It’s a tribute to the crispy lasagna edges we all love without the work of layering.
I am always getting requests for more family-friendly, high protein comfort food recipes that are allergy friendly and vegan. And y’all, this is the one your family is going to ask for again and again.
It’s a little bit of classic Italian paired with the Chef Bai twist thats good for the planet and good for you too.
This sheet pan lasagna is:
perfect for meatless monday
packed full of plant protein and nutrients
great for a crowd
vegan
perfect for meal prep
dairy free!
Save this recipe and don’t forget to tag me @chef_bai over on instagram when you make this amazing dinner soup!
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Serves 6-10
The Goods:
1 package lasagna noodles
3 tbsp olive oil, divided
2 cups vegan ricotta, (I like this one or you can make your own from my cookbook)!
4 cups spinach
2 cups shredded vegan mozz
1 tsp granulated garlic
1/2 bottle Miyokos pourable mozz or just 1 more cup of shredded vegan mozz
1 cup sliced basil
salt + pepper to taste
red pepper flakes
The Method:
Preheat oven to 425.
Grab a soup pot and fill it 3/4 of the way with salted water. Cover and bring to a boil. While you’re waiting for it to boil, break apart your lasagna sheets in 3rds. This works well for gluten free pasta as well! Once it’s boiling, cook broken lasagna to package instructions. Once you strain, toss with 1 tbsp olive oil and mix with the bolognese. Add the shredded cheese, mix well and set aside.
In a saute’ pan, add 1 tbsp olive oil and the spinach. Sauté for about 1 minute on medium low until the spinach starts to wilt. Add a pinch of salt, remove from heat and add to a mixing bowl.
Add the ricotta to the same mixing bowl as the spinach and add the granulated garlic. Mix well, taste for salt + pepper and set aside.
Grab a 13 X 18 sheet pan and add the remainder of the olive oil. Coat the bottom of the pan with the olive oil to prevent the lasagna from sticking. Dump the pasta mixture onto the sheet pan and make sure its evenly distributed throughout.
Dollop your lasagna with the ricotta mixture and top with the pourable mozz or the shredded.
Bake for 25 minutes. Once its out of the oven and piping hot, top with basil and red pepper flakes.
Serve with a Caesar salad or a glass of vino! Enjoy!
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