- Level
- very easy
- Prep Time
- 1 h 15 m
- Total Time
- 45 mins
Description
One of the very first things I recommend to people who want to transition to a vegan lifestyle is to keep things simple. Start with your favourite meals — those that you keep tucked away in your recipe book — and “veganize” them. Keep the same basic ingredients, but replace cheese with a plant-based alternative and meat with tempeh. Your family will slowly adjust, and you’ll still enjoy all the same comforting flavours.
One of my favourite meals growing up was lasagna. I now make it for my little family with vegan and gluten-free ingredients. I’ve served it several times for dinner parties and birthday meals with guests going for second and sometimes even third helpings, so I can easily say this recipe is a keeper!
Ingredients
- 1
- package gluten free lasagna noodles (made with brown rice)
- 1½ cups
- mozzarella style vegan cheese
-
- TOMATO SAUCE
- 1
- red onion, chopped
- 2
- cloves garlic, minced
- Enough coconut oil for cooking
- 2 cups
- mushrooms, thinly sliced
- 1 cup
- homemade white wine
- 2 cans
- tomato purée
- A large handful of fresh basil
- Salt and pepper to taste
-
- CREAMY PESTO SAUCE
- Enough coconut oil for cooking
- 2
- cloves garlic, minced
- 2
- zucchini, cut into rounds
- 2 tbsp.
- green pesto
- 2 cups
- spinach
- 2 cups
- cashew, millet, or soy cream
- ½ cup
- nutritional yeast flakes
- salt and pepper to taste
Directions
- Step 1
- Preheat oven to 190°C (375°F). Precook noodles as needed following package instructions.
- Step 2
- TOMATO SAUCE
In a pot set over medium heat, cook onions and garlic in some coconut oil until translucent. Add mushrooms and stir for 5 minutes. Add wine and reduce to half. Add cans of tomato purée, basil, salt, and pepper. Reduce heat to low and stir every few minutes while you continue with your prep.
- Step 3
- CREAMY PESTO SAUCE
In a large skillet set over medium heat, add coconut oil, garlic, zucchini rounds, and pesto. Stir gently, until slightly browned. Then add spinach and cashew cream. Mix to combine and cook for a few minutes, reducing heat. Add nutritional yeast, salt, and pepper. Stir and remove from heat.
- Step 4
- ASSEMBLY
In an oven-safe dish, pour some tomato sauce so noodles stay in place. Repeatedly layer noodles, tomato sauce, noodles, and creamy sauce in that order, and end with tomato sauce and cheese.
Cover with aluminum foil and bake for 35 minutes. Uncover and bake for another 10 minutes..
Audrey Sckoropad
