I’m all about looking at ingredients and thinking how they can be used in a way not originally intended.  In honor of National Vegan Day this lasagna recipe is not only vegan and gluten free, but also doesn’t require boiling noodles.  I hate doing that—you have to heat up the water, add the pasta sheets, bring to a boil and fish them out before they are entirely cooked then drain them.   What seems to be the hardest part is handling them without sticking together and/or tearing.  To overcome the only thing between me and the lasagna recipe of my dreams is to use spring roll skins—the rice and tapioca flour-based pasta rounds used to make fresh spring rolls in Thai restaurants. 

This technique for hands free garlic peeling is absolutely one of my favorites and love the opportunity to share this video http://www.saveur.com/article/Video/video-How-to-Peel-a-Head-of-Garlic-in-Less-Than-10-Seconds  by Executive Editor Tom Coleman Saveur Magazine.  It is brilliant.

Step 1: Saucy Stuff

You will need:
2 Tablespoons olive oil
2 garlic cloves
1 Tablespoon fresh parsley
1/2 cup medium diced onions
1 teaspoon kosher salt
1 16 ounce can tomato sauce    
8 ounces quartered mushrooms
Congratulations on being a winner in the pasta contest!
This lasagna looks delicious! I'm always looking for yummy vegan meals to make for my sister - Thanks!
This looks delicious!!! nom nom and fairly simple too
Thanks and it is easy to make.
That is a beautiful lasagna! I guess I've never seen spring roll skin. Does it have a taste?
Spring roll skins literally taste like wet noodles--no flavor really to speak of, but they are substantial enough to keep the lasagna together.

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