Gluten-Free Vegan Lasagne

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Posted in FoodPasta

Introduction: Gluten-Free Vegan Lasagne

Food allergies and intolerances are very common and people struggling with them still want excellent alternatives. In an effort to recreate lasagne with a whole foods allergy sensitive approach, only the cleanest ingredients were used in the most simplistic manner.

Step 1: Prepping Veggie Pesto #1

Ingredients:

1 large Zucchini, diced
1 large Onion, diced
6 oz Crimini Mushrooms, chopped
4 Garlic cloves, chopped
drizzle of EVOO*
6 oz fresh Baby Spinach**

*denotes items used in step 3
** denotes items used in step 5

Step 2: Prepping Veggie Pesto #2

Ingredients:

8 oz Beets, diced
8 oz Carrots, diced
drizzle of EVOO*
2-3 Roma Tomatoes, chopped**

*denotes items used in step 3
**denotes items used in step 5

Step 3: Roasting Veggie Pesto #1 and #2

Place prepped veggies in an 9x11" roasting pan and drizzle with EVOO. Roast each pesto mix in separate glass baking dishes. (Do not add spinach and tomatoes.) Roast at 400°F for 1 hour. Stir veggies every 20 minutes to allow for even roasting.

Step 4: Cooling Veggie Pesto #1 and #2

After roasting the veggies, place baking dishes on the stove or counter and allow them to cool for an hour.

Step 5: ​ Finalizing Veggie Pesto #1 and #2

Place veggie pesto #1 in a blender or food processor. Your food processor will need the capacity to hold 30 oz or more in volume. Add the baby spinach into the blender/food processor and puree veggies until they are a smooth texture. Transfer the pesto to a storage container or mixing bowl for later use.

Repeat this step with veggie pesto #2 adding the tomatoes to the veggie mix. Transfer the final pesto to a storage container or mixing bowl.

Step 6: Assemble the Lasagne

Ingredients:

Pesto #1
Pesto #2
1 box of Explore Cuisine Lasagne Noodles (made from lentil flour)
1 jar of Marinara Sauce

Assembly Order:
First layer – marinara sauce
Second layer – lasagne noodle
Third layer – veggie pesto #1
Fourth layer – marinara sauce
Fifth layer – lasagne noodle
Sixth layer – veggie pesto #2
Seventh layer – marinara sauce
Eighth layer – lasagne noodle
Ninth layer – veggie pesto #1
Tenth layer – marinara sauce
Eleventh layer – lasagne noodle
Twelfth layer – marinara sauce
Thirteenth layer – garnish with chopped mushrooms, zucchini slices, etc.

Step 7: Rest

Allow Lasagne to sit for 40-60 minutes (at room temperature or in the refrigerator).

Step 8: Bake

Bake at 400°F (204°C) for 40 minutes.

Step 9: Cool

Allow lasagne to cool for 30 minutes.

Step 10: Dinner Time

Serve and Enjoy!

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    3 Comments

    Thank you!
    I promise you won't even miss the cheese. The pestos give a similar texture and consistency as ricotta.

    Please Vote for me in the: Gluten Free Challenge, Epilog IX Challenge #9, and First Time Author Challenge.