Discover a delicious Vegan Lasagna recipe that is gluten-free and tomato-free. Perfect for those with dietary restrictions who still want to enjoy a classic dish.
Delicious and Allergen-Friendly Vegan Lasagna Recipe
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Wholesome Layers of Plant-Based Goodness: A Deliciously Dairy-Free Lasagna Recipe
One of my favorite things to do on a Sunday is head over to the beacon Farmers Market they have a variety of great produce as well as different vegan food options here’s some cool artwork that I saw I definitely want to come back and get some items from here next time and one of my favorite spots is the little loaf bake shop they make vegan.
Baked goods including these amazing croissants that we picked up I got the Almond Joy croissant and my son got a pretzel croissant and it was super super delicious here are some oyster mushrooms and Lion’s me mushrooms that we picked up at the farmers market and here is some basil that I.
Grew on my deck I still have some leftover basil it’s been a great crop this summer um yeah so I’ve been really excited having a garden uh this year and here’s the basil that I picked and we’re going to turn the oyster mushrooms that I got and the basil into a vegetable lasagna I also picked up some baby zucchini that I chopped up.
Into this vegetable mixture then I’m going to show you in a moment here are some other ingredients I am using I have a tomato sensitivity so I just make my own sauce using beets that comes out delicious here’s the I’m going to use the basil and garlic in that um yeah so doing a vegetable lasagna is really simple you can use any vegetables you.
Want I’m going to use those oyster mushrooms as well as some eggplant and maple syrup nutritional yeast which also adds great flavor and be 12 vitamins into the recipe uh maple syrup I’m going to be using in my beet sauce as well as some apple cider vinegar and here are the vegetables chopped up the zucchini onions eggplant.
Oyster mushrooms there’s the basil and here are the lasagna noodles that I’m going to use I’m using these organic brown rice pasta lasagna noodles I like to cut gluten whenever I can I just notice I feel better when I don’t eat a lot of gluten products so here I am boiling some water.
For those lasagna noodles you can also do no bake uh versions of lasagna as well uh this is my beet sauce I realize I should have made a double batch for uh this recipe the lasagna need a lot of sauce so I used maple syrup apple cider vinegar the canned beets I added the fresh basil to that and then I also added some uh.
Garlic and then a little more water to that and then popped the top on and blended it and there you have it some homemade beet sauce for the lasagna and then for the vegetable mixture I sauteed some onion and garlic and I used a little water to make this oilfree I try to reduce oil wherever I.
Can and sautéing with water is a great way to reduce oil uh in your cooking and you still get good results so I add the zucchini and the eggplant a little more water and the mushrooms and then I just cook the mixture down and then I turned this block of tofu into ricotta for the lasagna which is.
Much healthier than real ricotta this is put in a food processor with some onion powder garlic powder nutritional yeast and yeah it makes a really good it has the same texture so it’s a really good substitute without all the fat and salt that’s in uh ricotta cheese that you buy um that’s you know loaded with.
Dairy um this is also adds nutritional value including protein and here’s the vegetable mixture I added my beet sauce to it um and like I said I realized I should have done a double batch of beet sauce for it but I still made it work and there you have it there is my vegetable beet sauce that I threw together that we’re going to layer those.
Noodles and tofu ricotta I decided to add a little violife shredded mozzarella this is one my favorite dairyfree Brands um so I use that for the top there’s a vegetable sauce and the Ricotta and the noodles and just layer it up in your pan like you would with any uh other type of.
Lasagna recipe uh so yeah I just spread that all on on and then here you go and I’m going to dollop on the tofu Ricotta and it really just gives you that texture and it takes on the flavors of the sauce and the seasoning you could put cheese on each layer if you want to.
I try to minimize the processed stuff in in this dish to try to keep it mostly healthy so I just layered on more noodles and sauce and ricotta this is where I could have used a little more sauce I ran out but I made it work the best I can and then I just.
Put the cheese on the very top layer but you could always put it between all the layers I just tried to make this a mostly healthy lasagna and then there you have it uh and then it’s ready to go into the oven I put it in for 30 minutes at 350 I also threw together this tasty salad to have on the side.
And there you have it a mostly healthy vegetable lasagna and then I garnished it with a sprig of Basil from my garden and it was really yummy and there you have it a mostly healthy dairyfree uh vegan lasagna that was really easy to throw together and you can make your own.
Version of this you can swap out the animal ingredients and typical lasagna and experiment uh create your own sauces or vegan meat crumble mixtures uh and yeah just experiment and have fun and yeah you don’t need animal products to have delicious lasagna thanks for watching I will see you real.
Soon bye for now
