Vegan Gluten Free Lasagna
Vegan gluten free lasagna comes in a variety of forms. You may find recipes that use gluten free noodles, but the best part of our recipe is that the noodle replacement is eggplant and zucchini. Eggplant and zucchini provide a similar texture to noodles without the extra carbohydrates and calories. In addition to this recipe being gluten free lasagna, it is also dairy free lasagna.
Pre-heat oven to 350 degrees.
Sauté the garlic, onions, and mushrooms in the tomatoes.
Add seasoning and basil.
Process all of the Ricotta ingredients together in a food processor.
Cut the zucchini and eggplant horizontally into ¼” slices.
Sweat the zucchini and eggplant by salting and then placing them on a cookie sheet. Put in the oven at 350 degrees for 15 - 20 minutes.
To assemble: Pour a thin layer of sauce on the bottom of an 8x8 inch nonstick pan. Next layer eggplant slices, cauliflower ricotta, a layer of zucchini, and another layer of sauce. Repeat layers until dish is full.
Top with a layer of sauce and sprinkle with nutritional yeast, sliced tomatoes, and fresh basil leaves.
Place in the oven and bake at 375 degrees for up to one hour. Remove from oven and let cool for 15 minutes before cutting.
It is unbelievable that this vegan lasagna tastes so much like traditional lasagna from the texture of the zucchini and eggplant to the cauliflower ricotta cheese. The nutritional yeast also gives this vegan lasagna a cheesy flavor. Enjoy with bread and salad.Almond Recipes, Almond Flour Recipes, Gluten Free Recipes, Lactose-Free Recipes
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