A family favorite - I've added this gluten-free dairy-free veggie lasagna recipe to my Test Kitchen. Take a look and share your thoughts!
Veggie Lasagna
Ingredients
Nutty "Parmesan"
- ½ cup brazil nuts or cashews
- ½ teaspoon Himalayan cooking salt
- ½ teaspoon dried basil
- 2 cloves of garlic
Veggie "Ricotta"
- 1 cup raw cashews
- 3 cups frozen cauliflower florets
- ½ cup nutritional yeast
- 1 lemon - juiced
- 1 teaspoon Himalayan cooking salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ cup fresh parsley or 1 tablespoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 cups baby greens (spinach or kale)
Lasagna
- 10 oz gluten-free lasagna noodles - I use Tinkyada
- 5 cups pasta sauce - I use Barilla Traditional
- 1½ cups cooked red kidney beans or 15 oz low sodium canned red kidney beans, rinsed and drained
- 1½ cups Daiya Mozzarella Style Shreds
Instructions
- Cook lasagna noodles according to package instructions.
- Drain and rinse noodles with cold water and lay on parchment paper to prevent sticking.
- Steam frozen cauliflower and cashews for 10-15 minutes in a steaming basket or until cauliflower is tender.
Nutty "Parmesan"
- While noodles and cauliflower are cooking, add brazil nuts, salt, basil, and garlic to a food processor fitted with an S blade and pulse until the ingredients resemble finely grated parmesan cheese.
- Scrape mixture into a small bowl and set aside.
Veggie "Ricotta"
- One the cashews and cauliflower are steamed, add them to the food processor with the nutritional yeast, water, lemon juice, salt, onion powder, garlic powder, parsley, oregano, and basil and pulse until the mixture resembles the texture of ricotta cheese. Add water, 1 tablespoon at a time if necessary.
- Add baby greens and pulse until chopped and mixed.
- Scrape the mixture into a medium bowl and set aside.
Lasagna
- Preheat oven 350ºF.
- Add kidney beans and 1 cup of pasta sauce to the food processor and pulse until mashed.
- Scrape the mixture into a medium bowl and set aside.
- Spread approximately 1 cup of pasta sauce in the bottom of a 9x13-inch baking dish and cover with 3 lasagna noodles.
- Spread ⅓ of Veggie "Ricotta" over the noodles.
- Spread ⅓ of mashed bean mixture over Veggie "Ricotta".
- Spread ¼ of remaining pasta sauce over bean mixture.
- Sprinkle with ¼ of Nutty "Parmesan" and Daiya cheese and top with 3 lasagna noodles.
- Repeat steps 3-7 two times then spread remaining pasta sauce over top noodles and sprinkle with the remaining Nutty "Parmesan" and Daiya cheese.
- Cover dish with aluminum foil and bake for 45 minutes at 350ºF.
- Remove foil and bake uncovered for an additional 10 minutes.
- Allow to rest for 10 minutes before serving.
Veggie Lasagna Review
I often make variations of this recipe for family dinners, especially for special occasions. But this is the first time I've attempted to standardize it and write it down.
If you make this lasagna, please share your thoughts in the comments below. Thanks!
About Test Kitchen Recipes:
Developing a recipe, taking photos, editing photos, writing and editing posts takes many hours. In order to share new recipes with you more often, I have added a new section to my blog. The Test Kitchen features recipes I am still tweaking or simply have not had time to photograph or write about in detail. As such, if you try any of these recipes, I would especially appreciate hearing your comments, questions or suggestions as I continue to fine-tune the content.
I welcome questions and comments!