Vegan Lasagna

posted in: Recipes | 0

Sometimes I wonder if I should write gluten free in the title of every post or if that would just get repetitive since EVERYTHING I make is gluten free… thoughts?

Anyways…

So you found out you’re gluten intolerant or Celiac and cursed to the heavens “Why?! Now I’ll never get to enjoy the glory that is lasagna EVER AGAIN!” :'(

Well guess what folks, you sure as heck can 😛

I recently discovered RP’s Pasta Company and their awesome gluten free products. I LOVE these no bake lasagna noodles.

This is another “whatever you’ve got in the fridge” recipes.

Ingredients I used:

1 onion, sliced

3 celery stalks, sliced

3 tomatoes, diced

1/4 cup sun dried tomatoes, sliced

1 zucchini, chopped

1/2 cup of olives, sliced

some fresh rosemary

some salt and pepper to taste

2 cups of Daiya Pepper Jack Vegan Cheese

2 cups of tomato sauce

 

Preheat the oven to 325. Start by caramelizing the onions using coconut oil or Earth Balance in a frying pan. Once those are looking translucent, add the rest of the veggies and seasoning and let them stew into awesomeness.

Next line your lasagna dish with parchment paper to make clean up easier, then put a thin layer of sauce on the bottom. Lay some noodles down so they make one full layer. Next add your veggie concoction and half a cup or so of Daiya. Depending on the size and depth of the dish you chose, you’ll have enough ingredients to make 2 to 3 layers, repeating the same pattern. I finish off by adding extra sauce in top, covering with tin foil and placing it in the oven for about 40 mins (again, depends on what size dish you’re using). Five minutes before it is done, I take off the tin foil, add my final half cup of cheese and let it melt on top in the oven (keep an eye on it since it can easily burn.

Any questions, ask away!

RP's Pasta - Lasagna

 

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