Vegan and Gluten-Free Lasagna Recipe

Vegan and Gluten-Free Lasagna Recipe
While visiting my house a few years ago, my sister whipped up the best-tasting vegetarian lasagna I’d probably ever eaten. She called it "Oops, I Made a Lasagna." I loved it so much that she gifted me with a frozen version so that I could still enjoy her cooking weeks after she left my house. However, a few months after she created that classic recipe, I became vegan. So, her recipe sat in my collection with several other recipes that were gathering dust. Until one day I got inspired enough to make the recipe not only vegan, but gluten-free as well. The best part about this recipe is that it’s easy to make in an RV kitchen because there aren’t too many ingredients. The only issue you might have is storing the leftovers and the best remedy for that is to bring this dish to your next RV potluck.

1.5 to 2 jars marinara sauce, divided (I prefer Newman’s Own Marinara Sauce)
1 package DeBoles Rice Lasagne
1 bag frozen, chopped spinach (at least 10 ounces)
1 large can non-marinated artichoke hearts, chopped (at least 12 ounces)
1 large can sliced mushrooms (at least 8 ounces)
1 ½ teaspoons Italian seasoning blend
5 tablespoons olive oil, divided
1 teaspoon pepper
1 pound firm tofu, crumbled
¼ cup lemon juice
1 teaspoon dried basil
4 cloves garlic, minced
½ cup raw cashews
3/4 cup Daiya mozzarella style shreds, divided
3/4 cup Daiya cheddar style shreds, divided

Preheat oven to 350 degrees. Thaw the spinach and press out the extra water from the package. In large bowl combine 1 jar marinara sauce with spinach, artichoke hearts, mushrooms, Italian seasoning blend, pepper and 2 tablespoons of olive oil. In food processor, combine tofu, lemon juice, basil, garlic, 2 tablespoons of olive oil and cashews. Blend until the consistency is that of ricotta cheese. Spread 1 tablespoon of olive oil with about 3 tablespoons of marinara along the bottom of a large lasagna pan. Line several of the uncooked lasagna noodles along the bottom. Pour a layer of the marinara vegetable sauce on top of the noodles and spread it out. Then spread ½ of the faux ricotta cheese mixture on top. Spread ¼ cup of each of the Daiya shreds onto the layer as well. Add more sauce if you wish. Create another layer of noodles and spread your sauces and other mixtures on top. Now, create the top layer of noodles and spread a generous portion of marinara sauce on top. Add the last ¼ cup of each of the Daiya shreds. Put in oven and cook for around 60 minutes.

You Should Also Read:
Corn, Carrot and Potato Chowder Recipe
Vegan Squash Casserole Recipe
Vegan Hashbrown Casserole Recipe

Related Articles
Editor's Picks Articles
Top Ten Articles
Previous Features
Site Map

Content copyright © 2023 by Erin Lehn Floresca. All rights reserved.
This content was written by Erin Lehn Floresca. If you wish to use this content in any manner, you need written permission. Contact Erin Lehn for details.