So you’re vegan, gluten-free, keto, craving fall-weather comfort food 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
|
- 8 Cloves Organic Garlic Chopped
- 1 Large organic yellow onion Chopped
- 6 Medium Organic Zucchini Sliced lengthwise into noodle shaped strips, and layered in between paper towels to remove water
- 1 Tbs Organic Extra Virgin Olive Oil
- 12 oz Organic Frozen Spinach thawed
- 2 25 oz Jars Organic Marinara Get one without sugar added!
- 16 Oz Beyond Meat
- 2 Tbs Nutritional Yeast
- 1 Can Organic Coconut Cream
- 2 Tsp Nutmeg
- 2 Tsp Cinnamon
- 1/4 Cup Organic Basil
- 3/4 Cup Vegan Mozzerella
- 3/4 Cup Vegan Tofu Cream Cheese
Ingredients
Lasagna
Fall Cream Sauce
Topping
|
|
- Heat oil over medium heat in a large skillet. Once hot, sauté garlic with olive oil. Add Beyond Meat, crumble it, and cook until hot all the way through.
- Add all Fall Cream Sauce ingredients to a bowl and mix all together. Dip your zucchini slices into the cream mixture.
- Layer zucchini strips along the bottom of the well oiled pan. Add a layer of Beyond Meat with a light sprinkling of mozzarella cheese. Add layer 2 of zucchini strips. Add a layer of marinara sauce. Add a layer of frozen spinach. Add layer 2 of Beyond Meat with a light sprinkling of mozzarella cheese. Add layer 3 of zucchini strips. Top with a hearty layer of cheese and 4 dollops of cream cheese.
- Cover with foil and bake for 30 minutes, remove the foil and cook on low broil for about 5 minutes, until it turns golden brown on top. Garnish with fresh basil, cream cheese and serve!
This Vegan, Keto, Gluten Free, Fall 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!
Watch the cooking show here:
https://www.facebook.com/watch/?v=658080785121067&extid=mAKl7UE7QiI5nSvc
The Boo-Na-Na Pops can be found here:
Consider pairing with:
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