Gluten-Free Vegan Lasagna
gluten-free, dairy-free, egg-free, vegan-friendlymakes a 9 x 13 deep dish lasagna, serves 6-8 people easily
Ingredients
- 2 packages gluten-free lasagna noodles, no boil kind
- 2 medium jars favorite organic tomato sauce (I use 1 1/2 25 oz. jars or two 16 oz. cans would also work)
- 1 cup chopped onion
- 1 cup chopped red pepper
- 1 6 oz. package Tree Line Scallion Cashew Cheese
- 1 cup unsweetened coconut milk or almond milk
- 1 package/ bag shredded vegan mozzarella
Method
- Preheat oven to 350 degrees F.
- Stir the chopped onion and red pepper with the tomato sauce (feel free to add other veggies....if not for my kids I would add zucchini but they are not squash fans ;).
- Blend together the scallion cheese with the milk and half the vegan mozzarella shreds.
- In a 9 X 13 casserole dish, start the first layer, about a 1 cup of tomato mixture.
- Then layer the no-boil gf lasagna noodles on top of tomato layer.
- Next, spoon the cheese/milk mixture until just covering the noodles.
- Repeat this 3-4 times with the last layers being noodles, cheese mixture, sauce respectively.
- Then top the whole dish with all the remaining shreds of vegan mozz.
- Cover with aluminum foil (important to not over-crisp the noodles!) and bake for 35 minutes.
- Uncover and bake an additional 10 min.
- Remove from oven, cut, and eat!
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