Lasagna has always been one of my favorite comfort foods and this recipe for a gluten-free vegan spinach version is certainly blogworthy. I tried a version earlier where I added some browned tempeh sausage and usesd a different brand of noodles, but both hubby and I liked this version better since the tempeh tasted a little “bean-y” and the noodles were just OK. (The photos are from the version with tempeh added but it gives you an idea of how the dish looks.)
Last night, hubby and I attended a really fun vegan potluck through Meetup and I figured I’d whip up a pan of this tasty goodness to share with new friends.
Aside from two pesky uninvited mosquitoes who crashed the party and dined on me – I guess they can’t resist that healthy vegan blood – we had a wonderful time at the potluck. Travis put little red stickers on all the gluten-free goodies -NICE! And there were many options to choose from, including a chocolate cheesecake Lisa brought that I simply MUST get the recipe for. Hubby even won a new cookbook, Vegan Baking, in the raffle. He is so lucky! And I’ll be figuring out how to transform the best recipes into gluten-free goodness to post here another day.
I had no leftovers to bring home and received some nice compliments on the lasagna, so here’s my recipe.
Gluten Free Vegan Spinach Lasagna
1- 10 oz package brown rice lasagna (I like Tinkyada brand best)
2 ½ cups organic pasta sauce (I usually used a prepared version in a jar – pick your favorite)
3 cups organic baby spinach
½ cup Daiya mozzarella (I exclusively use this brand because it melts, tastes like cheese and is vegan and gluten-free)
¾ cup cashew ricotta (see recipe below)
Preheat oven to 325 degrees Fahrenheit.
Bring a large pan of water to boil and add noodles. While they are cooking prepare the cashew ricotta.
Make cashew ricotta by combining the following and blending in the food processor until smooth and creamy.
½ block of extra firm tofu (about 8.5 ounces)
1 cup raw cashews
¼ cup nutritional yeast flakes
3 Tbs lemon juice
1 Tbs vegetable bullion or sea salt (I like the meatless chicken version sold in bulk from Natural Grocers or Sprouts Market)
1 Tsp Dr. Braggs amino acid
(This recipe makes 1 ½ cups, enough for two pans of lasagna or use the remainder for veggie dip or sandwich spread.)
Cook noodles to al dente and drain
In a 9 x 12 glass baking dish, spoon and spread a small amount of sauce on the bottom to prevent burning and sticking. Gently placed three drained, cooked noodles across the bottom, laying them side by side to cover the bottom of the pan. If they don’t go all the way across the pan, that’s OK. I leave a little space on both ends and it bakes fine.
Gently spoon the ricotta on top of the noodles. (It doesn’t have to be perfectly spread but should be evenly distributed so each bite has a little, layer over layer. It will spread out more during the baking process.) Spoon on a little sauce and cover the entire lasagna with a layer of fresh baby spinach. Repeat this process in layers until you get to the last three noodles. Place the noodles on top of the last layer of spinach, top generously with the remaining sauce and sprinkle the entire top with mozzarella.
Bake at 325 degrees Fahrenheit for 45 minutes.
9 pieces per pan