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Tuesday, January 6, 2015

Savory Veggie Lasagne (GF Vegan, low fat, soy-free option)

make this lasagne twice a year - once for my dad's birthday and once around New Years. This recipe is sure to wow family and friends with its combination of savory flavor and creamy texture. No one can tell the ricotta is plant-based and everyone asks for seconds. Dig in!

Serves: 4-6 | Time: 1h 20m

7.5oz/230g no-boil lasagne noodles*
2-3 jars of tomato basil sauce
1/2 cup fresh basil, ribboned
1/2 tsp red pepper flakes

5 handfuls of baby spinach, shredded
2 roasted sweet peppers, diced
1 medium sweet onion, diced
1 large zucchini, ribboned
1 cup mushrooms, sliced
2 large carrots, ribboned

Ricotta filling:
1 cup cauli-alfredo sauce
1 package of firm tofu
3 tbs nutritional yeast
1/2 lemon fruit juice
3 tbs fresh basil leaves
1.5 tsp garlic powder
1 tsp onion powder
1 tsp kosher salt
1/2 tsp pepper 

Parmesan topping:
1/3 cup roasted salted cashews
3 tbs nutritional yeast flakes
1/4 tsp himalayan pink salt

* Tinkyada, De Boles, and Orgran have great gluten-free lasagne. They can be purchased through Amazon, iHerb, or at select stores. Even though they don't say no-boil, Orgran are instant (as stated on the back). You can use wheat pasta if you prefer.

* Soy-free option: If you have an allergy, or just want an even lower fat lasagne, you can use the Alfredo sauce recipe to make a mashed cauliflower paste. All you have to do is leave out most of the liquid - so use a food processor instead of a blender - and add the basil.*

Start by chopping all your basil. Next we'll make the ricotta. Drain a package of firm tofu (don't press) and place in a bowl. Add all the spices and lemon juice. Mash well with a fork. Add in the basil and stir. Set aside to marinade.

Turn your oven to 400F and deseed the peppers. Wash and place on a small baking sheet. Roast for 40 minutes. Meanwhile, prepare your desired vegetables. I left the spinach, carrots, and zucchini raw. The onions and mushrooms I sautéed.

In a 13x9 inch casserole dish, spread a thin layer of tomato sauce. Cover with lasagne noodles. Smear on a thin layer of ricotta. Top with zucchini strips, sliced carrots, sautéed onions, mushrooms, roasted pepper, and shredded spinach. Scantily cover with a small amount of tomato sauce. Repeat twice for a total of three noodle layers.

The top level will covered in leftover veggies, sauce, and the parmesan. I don't like burnt edges so I always make sure there is enough sauce on the sides.

Bake for 45 minutes at 400F. I covered the lasagne with aluminum foil for the first 30 minutes.

Create, share, love at first bite!

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