If you’re anything like me then you love Italian food. For me the peak of my Italian cooking and enjoyment is lasagna. There are so many different types of lasagna that you can make with such a variety of different veggies. So today I am going to share with you my favorite vegan and gluten-free lasagna.
This lasagna is rich and fulfilling. This recipe gives you the classic lasagna flavors without the heavy bloated after feeling. It is hearty, delicious, and nutritious.
To start this recipe I first make the pasta sauce. The recipe that I use can be found here, but any type of red pasta sauce whether homemade or store-bought can be used with this recipe!
Next, I make Ricotta Cheese. I have two different recipes for this, a nut-free soy-based ricotta cheese and I have a nut-based soy-free ricotta cheese. Both are delicious and work great for this lasagna.
After the sauce and the cheese are made I saute my veggies. The veggies I use for this recipe are baby portabella mushrooms, spinach, yellow onion, garlic, and zucchini. You’ll want to chop up all the veggies into relatively small bits. I use olive oil to saute everything and only saute them for around 7-10 minutes. Just enough to soften the veggies and have their flavors start to come out.
After the veggies are done I spray a 3-quart rectangular pyrex pan with olive oil, any oil works to pray the bottom with. I also do a thin layer of sauce on the bottom before I start to layer the gluten-free lasagna pasta. I then add sauce on top of the pasta, then add the veggies, and then add the vegan ricotta cheese. I keep layering like this until I am at the end of the pasta, for the top layer I just put sauce and the ricotta cheese. Before putting it all in the oven I put a layer of foil over the lasagna to make sure that the top layer doesn’t dry out or get too hard.
Cook on 350ºF for 50 minutes to an hour. Let cool for 10-15 minutes before eating! Enjoy!
Ingredients:
- A box of gluten-free lasagna noodles
- Pasta sauce (homemade or store bought)
- Vegan ricotta cheese
- 1 yellow onion
- 1 box of portabella mushrooms
- 3-4 large hand fulls of spinach
- 2 medium zucchini
- 2-3 cloves of garlic