Gluten-Free Veggie Lasagna

Recently I’ve had some requests for gluten-free, plant-based recipes. While nearly all of my recipes can be modified to be gluten free, I want to share this amazingly delicious lasagna that my gluten-free mom and I recently made for our Thanksgiving feast! This recipe features a special plant-based ricotta cheese for which I must credit The Minimalist Baker. This ricotta cheese is adapted from her Sweet Potato Lasagna which you MUST try! As usual, this plant-powered dish is packed with protein, fiber, vitamin C, vitamin A, potassium, vitamin B6, and vitamin K.

Gluten-Free Veggie Lasagna

Time: 1 hr 45 minutes (includes baking time)

Difficulty: moderate

Servings: 10

This recipe makes a large, 9in x 12in lasagna

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Ingredients:

  • 2-3 (~10 oz) packages of ‘no-boil’ brown rice lasagna noodles (if Gluten is not a concern, use regular or whole wheat ‘no boil’ lasagna noodles)
  • 8 oz fresh baby spinach
  • 10 oz sliced baby bella mushrooms (or sub your favorite mushroom)
  • 2 vine ripened tomatoes, thinly sliced
  • 2 – 28 oz cans Trader Joe’s Tuscano marinara sauce
  • 1 bag Daiya shredded vegan mozzarella cheese
  • water, to thin sauce (add 1 cup water per can)

For ricotta cheese:

  • 2 – 10 oz containers extra firm organic tofu
  • juice of 2 lemons
  • 1/2 cup raw cashew pieces (soaked in hot water x 10 minutes)
  • 1/3 cup nutritional yeast
  • 1 cup fresh basil
  • 1/2 Tbsp oregano
  • salt and pepper to taste
  • 4 Tbsp olive oil

Instructions:

  • To a food processor, add all ingredients for ricotta cheese, process until mostly smooth, taste, adjust flavor as needed and set aside
  • Saute mushrooms in a pan with olive oil to soften
  • Mix tomato sauce and water (1 can at a time) in a large bowl
  • Begin layering ingredients like so:
    • Sauce – pasta – ricotta – mushrooms
    • Sauce – pasta – ricotta – tomatoes
    • Sauce – pasta – ricotta – spinach
    • Sauce – pasta – sauce – shredded vegan cheese
  • We found it helpful to use a ladle to add sauce from the bowl, and to use a cookie scoop to make sure the ricotta is placed and spread evenly over the pasta
  • Cover and bake at 350 degrees F for 45 minutes, uncover and bake for another 15 minutes

Serve with Plant-Based Meatballs or store bought vegan meatballs, and a good loaf of bread. Enjoy!

❤ Christina

 

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