logo
g Text Version
Beauty & Self
Books & Music
Career
Computers
Education
Family
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
Money
News & Politics
Relationships
Religion & Spirituality
Sports
Travel & Culture
TV & Movies

dailyclick
Bored? Games!
Nutrition
Postcards
Take a Quiz
Rate My Photo

new
European Travel
Action Movies
Bible Basics
Houseplants
Romance Movies
Creativity
Family Travel


dailyclick
All times in EST

Full Schedule
g
g RV Site

BellaOnline's RV Editor

g

Vegan and Gluten-Free Lasagna Recipe


While visiting my house a few years ago, my sister whipped up the best-tasting vegetarian lasagna Id 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 its easy to make in an RV kitchen because there arent 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.

Ingredients:
1.5 to 2 jars marinara sauce, divided (I prefer Newmans 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 teaspoons Italian seasoning blend
5 tablespoons olive oil, divided
1 teaspoon pepper
1 pound firm tofu, crumbled
cup lemon juice
1 teaspoon dried basil
4 cloves garlic, minced
cup raw cashews
3/4 cup Daiya mozzarella style shreds, divided
3/4 cup Daiya cheddar style shreds, divided

Instructions:
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 of the faux ricotta cheese mixture on top. Spread 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 cup of each of the Daiya shreds. Put in oven and cook for around 60 minutes.


Add Vegan+and+Gluten%2DFree+Lasagna+Recipe to Twitter Add Vegan+and+Gluten%2DFree+Lasagna+Recipe to Facebook Add Vegan+and+Gluten%2DFree+Lasagna+Recipe to MySpace Add Vegan+and+Gluten%2DFree+Lasagna+Recipe to Del.icio.us Digg Vegan+and+Gluten%2DFree+Lasagna+Recipe Add Vegan+and+Gluten%2DFree+Lasagna+Recipe to Yahoo My Web Add Vegan+and+Gluten%2DFree+Lasagna+Recipe to Google Bookmarks Add Vegan+and+Gluten%2DFree+Lasagna+Recipe to Stumbleupon Add Vegan+and+Gluten%2DFree+Lasagna+Recipe to Reddit




Corn, Carrot and Potato Chowder Recipe
Vegan Squash Casserole Recipe
Vegan Hashbrown Casserole Recipe
RSS
Related Articles
Editor's Picks Articles
Top Ten Articles
Previous Features
Site Map


For FREE email updates, subscribe to the RV Newsletter


Past Issues


print
Printer Friendly
bookmark
Bookmark
tell friend
Tell a Friend
forum
Forum
email
Email Editor


Content copyright © 2014 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 Floresca for details.

g


g features
Chocolate Chip Oat Flour Cookies

Inspiring Travel Memoirs

Tukwilas SouthCenter Mall

Archives | Site Map

forum
Forum
email
Contact

Past Issues
memberscenter


vote
Poetry
Daily
Weekly
Monthly
Less than Monthly



BellaOnline on Facebook
g


| About BellaOnline | Privacy Policy | Advertising | Become an Editor |
Website copyright © 2014 Minerva WebWorks LLC. All rights reserved.


BellaOnline Editor