If you’ve recently switched to a plant-based diet you may be under the impression that there are some foods you’ll never be able to eat again. I’m going to let you off the hook, you can enjoy many of the comfort foods you have always loved with a few modifications.
This recipe does take some work, like any lasagna recipe there are many steps involved, most of the work is done by a food processor. The good news is many can be prepared ahead of time. I even build the lasagna a few hours before company arrives then put it in the oven 30 minutes before dinner time.
Lasagna (Vegan and Gluten-Free)
Ingredients (by step)
- 2 cans white beans, drained and rinsed
- 1/4 c lemon juice (1 lemon)
- 1/4 c nutritional yeast
- 1/4 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp crushed red pepper
- 1/4 tsp Italian seasoning
- 1/2 tsp garlic powder
- 4 c tightly packed spinach or other greens
- 1/2 large onion
- 1 tsp dried Italian seasoning
- 1 c or handful of mushrooms
- Large jar pasta sauce
- 1 package gluten-free no-boil lasagna noodles
- eggplant, peeled and diced (optional, I used 1/2 an eggplant)
- mushrooms, diced (optional)
- Add all the ingredients for step one to a food processor, puree then set aside until ready to build lasagna.
- Add all the ingredients for step two to a food processor, puree, then set aside until ready to build lasagna.
- Building the Lasagna. Layer ingredients in a large casserole dish, I used a 9×15 dish. I used the following order:1 1/2 cup red sauce, noodles, white sauce, greens, mushrooms, eggplant then finish with red sauce. Repeat layers until you run out of ingredients. Mine had 2 layers of white sauce and 2 layers of greens with 1 layer of veggies (mushrooms and eggplant). I had three layers of red sauce.
- Bake in preheated oven at 350° for 20-30 minutes.
This lasagna is company worthy. I’ve served it to large groups on two occasions and everyone seemed to like it. I don’t think you miss the meat or cheese from traditional lasagna. It also reheats well and keeps for several days in the fridge. It’s easily customizable. It pairs well with a large Italian salad, my salad included olives, artichoke hearts, peppers, red onions, and greens.
For a faux parmesan try whizzing 1 cup of cashews and 1/2 cup nutritional yeast in a high-powered blender and sprinkling it on top of the lasagna.
Do you miss Lasagna since going plant-based? Give this recipe a try, I think you will be pleasantly surprised. What comfort food do you miss the most?