Gluten Free Lasagna
Cooking & Baking Supplies
- Staub Rectangular 8x11 Baking Dish
Ingredients
- 1 28oz can or jar of tomato sauce
- 1 batch of my vegan cashew ricotta
- 1 tbsp olive oil
- 1 large yellow onion, diced
- 2 small zucchini, quartered
- 2 cups mushrooms, sliced
- 1/4 tsp salt
- 2 cups spinach
- 6 lasagna noodles (double recipe if you want to use more)
- 1/4 cup vegan parm
Vegan Parmesan Cheese
- 3/4 cup cashews
- 2 tbsp nutritional yeast
- 1/4 tsp garlic powder
- 1/2 tsp salt
Instructions
- Preheat the oven to 400 degrees.
- In a food processor, blend all of the ingredients for the vegan parmesan cheese until the mixture is finely ground.
- Heat a medium sized pan over medium heat and add olive oil and onions. Saute for 3-5 minutes or until onions start to soften and brown.
- Add in zucchini to pan and cook until soft (you can cover the pan to help the zucchini cook faster). Add in mushrooms and cook for 2-3 minutes, until mushrooms are soft. Add in spinach to the pan and cook until wilted. Remove vegetables from heat.
- In a 8x11 pan, add tomato sauce to coat base on a pan about ½ inch thick.
- Add two lasagna noodles side by side (I used no boil noodles), then evenly spread ⅓ cup of ricotta across the noodles, then 1/2 of the vegetable mix, and ¼ cup of tomato sauce, and top with another two lasagna noodles. Repeat 1 more times (2 layers worth) and finish the top layer of lasagna noodles with another ¼ cup of tomato sauce and vegan parm.
- Cook uncovered for 25 minutes on the bottom rack of the oven, then cover with tin foil and cook for another 10 -15 minutes. Remove from the oven, add additional parm and ENJOY!
Did you make this recipe?Tag @girlswhoeat!