Prep Time: About 90 minutes total
Makes about 6 servings
When I first contemplated going vegan after my initial breast cancer diagnosis, a couple of foods immediately popped into my mind – pizza and lasagna! How could I give up those foods? Vegan Veggie Lasagna seemed blasphemous! These foods were such comfort foods that I ate them indiscriminately whenever the urge struck. To think that I would have to give them up to work on regaining my health seemed like an insurmountable task.
But, as it turned out, during my deep dive into the mysteries of veganism, I found that I could actually take care of my health and have my vegan veggie lasagna too! A dozen years ago, the options for vegan cheeses were limited and gluten free pasta options were sticky and when cooked became mush. It was a bit more challenging in those days to put together a delicious vegan veggie lasagna.
But, I do not bow down in defeat very easily. When I feel like I might fail, I try harder. And, luckily, along the way, the vegan cheeses that hit the market got progressively better. And, with demand, the market produced a more diversity of options. There is cashew cheese, almond cheese, and the list goes on and on. These cheeses now melt and stretch and actually taste very good.
With the evolution of vegan cheese, came the evolution of delicious ways to make a decent lasagna. I never gave up trying. And now, I can proudly pronounce – “by gosh I think I’ve got it!“ This lasagna has all the elements one would look for in the classic Italian dish, creamy cheese, light and tasty lasagna noodles and some nutritious veggies to boot. I hope you find it as satisfying as I do. Try feeding it to a non-vegan, they may not even notice the difference. But, they may notice how much better they feel walking away from the table without the bloat and excessively full feeling you would typically feel after consuming the dairy filled, gluten laden version!
How to Prepare Vegan Veggie Lasagna
1 box Jovial gluten free brown rice lasagna
1 container Kite Hill almond milk ricotta
1 package Violife or Parmela Creamery mozzarella shreds (or your brand of preference)
½ cup Follow your Heart vegan parmesan
2 jars vegan tomato sauce of preference
Approximately 6 white mushrooms, sliced
½ red pepper, sliced and cut into small pieces
1 medium zucchini, sliced and cut into small pieces
¼ cup pitted Kalamata olives, cut into small rounds
Sea salt and black pepper to taste
How to Prepare Vegan Veggie Lasagna
Preheat oven to 350 degrees
Prepare the lasagna noodles according to package instructions. I like to add a little bit of olive oil to the pot to prevent the noodles from sticking together. If you use Jovial brown rice lasagna, it is oven ready and does not need to be boiled prior to assembly. You just need to be mindful that you add a little extra tomato sauce when you prepare the lasagna to keep the noodles moist while they cook.
Line the bottom of a 9×13 baking pan with some tomato sauce
Start by layering the lasagna on the bottom of the pan over the tomato sauce layer
Smear the noodles with ricotta cheese evenly
Add a layer of veggies to evenly coat the cheese
Add sauce to coat the veggies
Sprinkle some mozzarella and parmesan cheese to finish the layer
Then add another layer of noodles and repeat the process
You should use a pan that will accommodate at least 3 layers of lasagna noodles
Finish with a layer of sauce, mozzarella and parmesan.
Bake in the preheated oven for about 60 minutes, keep covered with a layer of parchment and aluminum foil for the first half of baking. Remove the cover for the last half of baking to let cheeses melt a bit more.
Remove the lasagna from the oven
Let sit for about 20 minutes before cutting so the lasagna can set.
Serve with salad or other side dish of choice.
For more delicious plant based, gluten-free recipes, check out our recipes page on HealthTastesGood.com.