Lasagna is one of the all time great comfort foods. This lasagna is completely plant based and made without those weird processed vegan cheeses (yuck!)! I find that naming most recipes “vegan” can be a turn off to most people but don’t worry my meat, potato and cheese loving in-laws were dying over this lasagna recipe that I made for them! My favorite thing about this recipe is that it is even better the next day so you could make it and bake it one day and re-heat the next or pack it up and take to someone! I hope you enjoy!
- Gluten Free Lasagna Noodles
- 2 Cup Mushroom “Meat” Mixture (See Recipe Below)
- 1 Cup Cauliflower “Cheese” Sauce (See Recipe Below)
- 1 Eggplant (Sliced into Rounds and Roasted)
- 1 Small Zucchini (Sliced into Rounds and Roasted)
- 1 Jar of your favorite Tomatoe Sauce (I love Rao’s or Cucina Antica)
INGREDIENTS (MUSHROOM MIXTURE)
- 2 12oz Containers of Baby Bella Mushrooms or Shiitake
- 1 Tsp Fennel Seed
- 1 Onion
- 4 Cloves Garlic, minced
- 1 Tbsp Olive Oil
- Salt and Pepper to Taste
INGREDIENTS (CAULIFLOWER “CHEESE” SAUCE)
- 2 12ozBags of Cauliflower Rice
- 6oz Filtered Water
- 6 Tbsp Nutritional Yeast
- 1 Tsp Salt
- Pepper to Taste
- 1 1/2 Tsp Garlic Powder
- 1 1/2 Tsp Lemon Juice
Begin by slicing your eggplant and zucchini into 1/2 inch thick rounds and placing onto a baking sheet. Generously salt both of these vegetables prior to baking and let sit for 15 minutes. This helps draw out all of the excess moisture in the vegetables, then pat them dry with a paper towel and roast in the oven for 15 minutes until tender, but not over cooked.
While the veggies are roasting, begin preparing the mushroom mixture. In a skillet over medium heat, sweat the onion and the garlic with the olive oil until onions are translucent and garlic is fragrant. Combine 1/4 of the mushroom mixture, 1 tsp of fennel seed and pulse until mushrooms are chopped. Add another 1/4 of the mushrooms along with the onions and the garlic and pulse until combined. Continue adding the rest of the mushrooms until all are combined in the mixture. Transfer the mixture to a separate bowl and on to the “cheese” sauce.
In a medium sauce pan, combine the cauliflower rice and filtered water over medium heat and cover with lid for 5-10 minutes. Remove lid and stir to allow the rice to cook evenly. Once all of the water has boiled away and the cauliflower rice is cooked, add the rice, nutritional yeast, salt, pepper and garlic powder into a food processor and combine until mixed thoroughly. Finish by stirring in lemon juice.
Pre heat the oven to 375 degrees and layer your lasagna as you would like. Cover with foil and bake for 1 hour, then remove the foil, add additional sauce to the top as needed and bake for an additional 20 minutes. Serve and enjoy!