I Love Lasagna!!!!!  It’s the ultimate comfort food! Contrary to popular belief, being a gluten free vegan does not mean everything taste’s like cardboard and all I eat to sustain myself is nuts, fruits and vegetables!

 Earlier today I set out to perfect the best gluten free, vegan vegetable lasagna and I think I’ve come pretty close to the real thing.  This recipe tastes awesome if I say so myself and it was so easy to make!

My primary goal when trying new gluten free vegan recipes is to not  duplicate the “real” thing but to satisfy my cravings and eat well!   Bottom line is I love food! Period!  Well this lasagna recipe actually does taste like the real thing, vegan ricotta and all!

Gluten Free, Vegan Lasagna

Ingredients:

Vegan Ricotta

• 1 – 14 Ounces Extra Firm Tofu
• 2.5 Ounces Macadamia Nuts (Optional if you have an allergy)
• 1/2 Cup Fresh Basil (Plus more to sprinkle)
• 3 TSP Dried Oregano
• 1 TBSP Lemon Juice
• 3 TBSP Nutritional Yeast
• 1 TBSP Grapeseed Oil (or extra virgin olive oil)
• 1 1/2 TSP Sea Salt
• 2 TBSP Vegan Parmesan Cheese
• 1 TBSP Garlic Powder
• 1/4 Cup Water
• Pinch of Black Pepper

Other Ingredients:

• 18 Gluten Free Lasagna Noodles (2 boxes, Usually there’s extra).
• 1 Bag of Vegan Shredded Mozzarella Cheese (I use Daiya brand).
• 1 1/2 Jars (at least) Marinara Sauce (24 oz Jars)
• 2 Ounces Organic Baby Spinach
• 2 Medium Zucchini Squash
• 8 Medium Mushrooms
• More Vegan Parmesan Cheese

13×9 Pan & Foil

Instructions:

Preheat oven to 375 degrees F.

Drain and press Tofu until most of the water is removed. (I usually place the tofu in a strainer with a  bowl under the strainer to catch the water and any stray tofu, press until most of the water is gone).

Add drained tofu and macadamia nuts to a food processor.  Grind
until the nuts are a fine consistency.

Pull the Basil leaves off of the stem and add to the tofu/nut mixture in the food processor.

Add the basil, oregano, lemon juice, nutritional yeast, grapeseed oil, sea salt, vegan parmesan, garlic powder, black pepper and water to the tofu/nut mixture.

Grind/Pulse ingredients until the “ricotta” is a creamy consistency.

Remove stems from the mushrooms and slice. Peel the zucchini and slice long ways.

Cover the bottom of a 13×9 pan with marinara sauce, top with just a sprinkle of Vegan Mozzarella.

Top the marinara sauce and vegan mozzarella with 6 gluten free noodles overlapping and placed sideways in the pan.  Place a spoonful of the “ricotta” mixture on top of each noodle and spread into a thin layer.

Top mixture with slices of zucchini,  spinach & mushrooms.

Repeat above steps for one more layer.

The last layer is gluten free noodles, “ricotta” mixture, sprinkle of vegan mozzarella & a sprinkled layer of vegan parmesan.

Cover with foil and bake for 45 minutes, remove foil and bake for 15 more minutes (at 10 minutes generously over the top of lasagna with Vegan mozzarella.

Remove from oven and let cool for about 10 minutes and serve sprinkled with fresh basil and a dash of vegan parmesan. 

ENJOY!!

Once again thank you for letting me be a part of your journey and you being a part of mine. Keep fighting the good fight and through all of life’s challenges, may your days be filled with joy, peace, contentment and GOOD FOOD!

Deena 🙂