Vegan ~ Gluten-Free Lasagna

Church luncheon tomorrow and I promised I’d bring a vegan lasagna.  We have some members who need a gluten-free meal too, so I adapted some more.  I love the Engine 2 version (www.engine2diet.com).  It always makes 2 pans instead of 1.  I bought some brown rice Penne Pasta (only gluten-free I could find).  I’ve loaned my E2 book out so I looked up the recipe online, and low and behold, someone else used the same noodles.  Rip has you use lasagna noodles dry with enough liquid that they cook in the oven.  The person online using the brown rice noodles felt they were too crunchy this way, so I boiled them a bit first.

Ingredients (my adaptions) Cut in half for one pan:

  • 1 onion, chopped

  • 6 cloves garlic, chopped

  • 10 oz pack baby Portobello mushrooms, sliced

  • 1 head broccoli, chopped – top only

  • 2 carrots, chopped

  • 2 red bell peppers, seeded and chopped

  • 1 cup frozen corn

  • 1 package soft silken style tofu – pressed and drained

  • ½ teaspoon cayenne pepper

  • 1 teaspoon oregano

  • 1 teaspoon basil

  • 1 teaspoon rosemary

  • 2 jars pasta sauce (Trader Joe’s Marinara)

  • 1 bag brown rice noodles

  • 10 oz. bag fresh spinach chopped

  • 2-4 sweet potatoes, cooked and mashed

  • 4-5 Roma tomatoes, sliced thin

  • 1 cup raw cashews, ground

Preparation:

Pre-heat oven to 400 degrees.

Sauté the onion and garlic on med-high for 3 minutes in a nonstick pan. Add the mushrooms and cook until the onions are limp and the mushrooms soft (cooking in a couple Tbs.veg broth or water).  Move them to a large bowl with a slotted spoon. Reserve the mushroom liquid in pan. Sauté the broccoli and carrots for 5 minutes and add to the mushroom bowl. Sauté the peppers until just beginning to soften. Add them to the vegetable bowl with frozen corn.

Drain the silken tofu by wrapping in paper towels or tofu press. Break it up and mix into the vegetable bowl. Add spices and combine.

The brown rice noodles may need to be lightly boiled to prevent it from being crunchy.  Do not over cook  (3-5 min. and rinse with cold water)

Assemble:

Cover the bottom of a 9-by-13-inch casserole with a layer of sauce. Add a layer of noodles.  Spread the 1/2 vegetable mixture over the noodles. Cover with a layer of noodles and another dressing of sauce. Add 1/2 the spinach to the second layer of sauced noodles. Cover the spinach with the mashed sweet potatoes. Add another layer of sauce, the final layer of noodles, and a last topping of sauce. Cover the lasagna with thinly sliced Roma tomatoes.

Cover with foil and bake in the oven for 45 minutes. Remove the foil, sprinkle with the cashews, and return to the oven for 15 minutes. Let lasagna sit for 15 minutes before serving.

Makes 2 pans with 10 – 12 servings each of sweet potato lasagna.

Good enoough to eat!

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