So you’re vegan and gluten-free and you never thought you’d be able to eat lasagna again right?
WRONG.
I created a recipe just for you. For all of those pasta lovers out there who also happen to care about animals and their health. This is the best of all of the worlds. No worries about that evil bloating from gluten or stomach aches from cheese or the thought of what cows went through for you to have that cheese.
My lasagna is all around stomach-ache-free! Which I think deserves three cheers.
YAY!
YIPPEE!
HOORAY!
This recipe is also for those of us who love to entertain. I love a good entree that fits in a 9×13 and can be doubled for a particularly hungry crowd. Throwing something in a pan like this is so easy and you never have to worry about if everyone will have enough food.
Also, this lasagna is easily digestible, meaning your guests don’t have to be super comfy eating vegan food to enjoy this. They’ll be especially impressed by the Beyond Meat. (Here’s an example of what I’m talking about by “easily-digestible” – I had a small gathering the other day and served up some BBQ jackfruit to a quite conservative in regards to eating and trying new food crowd and it didn’t go over so well. I know that it was delicious but it’s never fun to have people not want to eat your food. )
The tofu ricotta is genius I must say. It’s the perfect little mix of nutty and creamy that pairs well with the Beyond Meat and marinara sauce.
The lasagna has just enough creaminess, sauciness, cheesiness, healthiness, and veggie-ness (?) to satisfy everyone.
Enjoy!!
If you want to make your lasagna even fancier, you could use some different vegan cheeses! Find my favorites at this post!
| Prep Time | 30 minutes |
| Cook Time | 30 minutes |
| Passive Time | 20 minutes |
| Servings |
9 x 13 Lasagna Pan
|
- 12 Gluten Free Lasagna Noodle (Or your favorite noodle!)
- 1 Tbs Organic Extra Virgin Olive Oil
- 1 Medium Organic Zucchini
- 12 oz Organic Frozen Spinach thawed
- 1 cup Organic Frozen Peas
- 2 25 oz Jars Organic Marinara Get one without sugar added!
- 16 Oz Beyond Meat
- 8 Cloves Organic Garlic
- 2 14 oz Packages of Firm Tofu drained and smashed
- 2 Tbs Nutritional Yeast
- 1/4 Cup Organic Basil
- 1/2 Cup Miyokos Vegan Cream Cheese (Or other fav plant based cream cheese)
- 5 Leaves Basil
- 3/4 Cup Follow Your Heart Parmesan
Ingredients
Lasagna
Tofu Ricotta
Topping
|
|
- Preheat oven to 350F. Bring a large pot of salted water to a boil. Add noodles. Cook until al dente. Drain and rinse with cold water.
- Meanwhile, heat oil over medium heat in a large skillet. Once hot, add chopped zucchini and a pinch of salt and pepper. Sauté for 5 minutes or until softened. Add spinach and peas and sauté for another 5 minutes. Remove pan from heat.
- In another pan sauté garlic with olive oil. Add Beyond Meat, crumble it, and cook until hot all the way through. Add jars of sauce to the Beyond Meat mixture and stir to incorporate.
- Add all cheese ingredients to a bowl and use your hands or a spoon to mix all together. It does not need to become completely smooth as ricotta has some texture to it.
- Place about 1 1/2 cups of marinara in the bottom of a 9x13in baking dish. Top with 4 noodles (arrange for full coverage). Add half of the ricotta mixture and half of the vegetable mixture. Top with a heaping 1 1/2 cups or more of sauce. Repeat with more noodles, cheese mixture, and veggies. Then top with one last layer of noodles and another 1 1/2 cups or more of sauce! Top with basil, parmesan cheese, and a sprinkle of nutritional yeast.
- Cover with foil and bake for 30 minutes, then put on low broil until it turns golden brown on top.
This Easy Vegan Gluten Free Lasagna will be a family favorite. I'm always sad I didn't make more because it gets gobbled up!
You can find the special cheeses and vegan meat on Amazon, at Whole Foods, at Sprouts, and at other health food stores!
Check out my Vegan Cheeses blog to see more about plant based cheese!
Let me know what you think!
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