Mouthwatering Lasagna (Vegan, Gluten-free)

021 I have been going on and on about this vegan, gluten-free lasagna all day long, and let me tell you, it does not disappoint!  I don’t know what it is, the colder-then-I’m-used-to April weather, or the non-stop rain, but a good a Italian meal just puts me in a good mood.   Daiya shredded mozzarella “cheese” is gooey, melty, and tastes just like the real thing.  The noodles are brown rice noodles as I haven’t found any lasagna noodles made from quinoa, but these noodles taste just as good, if not better.    I really hope you enjoy this as much as I did!  This makes a lot, but you can most diffidently freeze it for later.  Just cover it up, and when you are ready to eat it again, reheat it in the oven.

Edited to add, although Vegan Cheese is a healthier option then traditional cheese, it still has  9 grams of fat in 1 serving, which is 31 grams..  While still being considered a low fat food, it is not something I partake in every day.  Please keep in mind that moderation is key when eating meals with a lot of oils.  

Mouthwatering Lasagna:

  • 1 package brown rice lasagna noodles
  • 1 package medium-light tofu
  • 1/2 cup vegan cream cheese (I like follow your heart brand)
  • 1 can fire roasted diced tomatoes
  • 1 can tomato sauce
  • 2 tbls tomato paste
  • 1/2 tbls garlic powder
  • 1 tbls Amino Acids (This is in place of salt and for extra nutrition, however you may use a tsp of salt instead)
  • 1 tbls Thyme
  • 1 Tbls Oregano
  • 2 cups baby spinach or 1 large bag of frozen chopped spinach, thawed.
  • 1 bag daiya shredded mozzarella cheese
  • nutritional yeast

Preheat the oven to 350 degrees.  Cook the noodles in a large pot of boiling water for 8 minutes.  Drain and cool off in cold water.  Set aside.  In a sauce pan add the tomato sauce, diced tomatoes, tomato paste, amino acids, thyme, oregano and garlic powder.  Cook 5 minutes stirring occasionally to distribute the flavors.  In a food processor, add the tofu and the cream cheese and pulse, you want it to be a bit chunky still.  Remove to a separate bowl, you’re going to need the processor again if using fresh spinach.  For the spinach, bring a pot of water to a  boil and blanch 1 minute, then drain and add to the food processor and pulse 1 minute. In a lasagna baking pan, spread the tomato sauce thinly on the bottom, then add a layer of noodles, then a layer of cheese, then spinach.  Repeat, one layer of sauce, noodles, cheese, spinach.  The next layer will skip the sauce, go straight to the noodles, then the remaining sauce, and the daiya cheese.  Place in the oven, covered loosely with tinfoil and cook 30 minutes.  Uncover the dish, sprinkle on a bit of nutritional yeast, and cook another 10 minutes. Serve and Enjoy!

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Here’s one more picture so you can see how gooey and yummy the daiya cheese is. I really do love this brand.

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8 thoughts on “Mouthwatering Lasagna (Vegan, Gluten-free)

  1. Pity about the dairy products in this recipe. It is estimated that 75% of adults worldwide show some decrease in lactase activity during adulthood. The frequency of decreased lactase activity ranges from 5% in northern Europe through 71% for Sicily to more than 90% in people from African and Asian backgrounds. Many studies have produced evidence that milk consumption by lactose intolerant individuals may be a significant cause of inflammatory bowel disease. Milk in all its forms and labels is best avoided if one wants to stay healthy.

    • There is no dairy in this recipe. It is all vegan. Daiya cheese ingredients: Filtered water, tapioca and/or arrowroot flours, non-GMO expeller pressed canola and /or non-GMO expeller pressed safflower oil, coconut oil, pea protein, salt, vegan natural flavors, inactive yeast, vegetable glycerin, xanthan gum, citric acid (for flavor), titanium dioxide (a naturally occurring mineral).

      Vegan cream cheese by Follow Your Heart: (vegan, gluten-free, dairy-free, non-gmo)
      Filtered Water, Palm Fruit Oil*, Soybean Oil*, Inulin (Chicory Root Extract), Soybeans*, Soy Protein, Agave Syrup*, Sea Salt, Soy Protein*, Lactic Acid (Plant Source), Rice Starch*, Lemon Juice Concentrate*, Natural Flavor* (Certified Organic Sunflower Oil and other Plant Extracts), Locust Bean Gum*, Xanthan Gum. Contains: Soy *Certified Organic.

      I completely agree about the intake of dairy. Thank you for your feedback!

      • Honestly, the fact that you though it was a dairy laden meal is a complement! It means that it looks good enough to trick anyone. And I love that you are reading my blog, it brings me great joy to share my recipes.

  2. ”Its always good to learn tips like you share for blog posting. As I just started posting comments for blog and facing problem of lots of rejections. I think your suggestion would be helpful for me. I will let you know if its work for me too.”

    • Thank you very much! You might be getting blocked from blogs because of your email address or something. People logged in from a wordpress account get sent to the pending folder however people who just log in from an email address get sent to the spam folder. I’m glad you find my information useful =)

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