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Gluten Free Vegan Vegetable Lasagna
Lisa

Gluten Free Vegan Vegetable Lasagna

A mixture of sauce, pasta, and of course cheese baked into a crispy edged and gooey layered dish.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 8 people
Course: gluten free, Main Course, vegan
Cuisine: American, Italian
Ingredients Method Notes

Ingredients
  

  • 1 Tbsp Oil I have used avocado or olive oil, use your choice of oil.
  • 1 tub Fresh Mushrooms Many varieties to use, my favorites are white button, shiitake, crimini, and the portabella mushrooms.
  • 1 1/2 Cups Hummus Any flavor of hummus can be used, I have used roasted red pepper, roasted garlic, artichoke and spinach, and everything hummus.
  • 1 Cup Vegan Cheese Homemade or store bought shredded vegan cheese, Optional.
  • 1 small Onion A minced or powdered onion can be used.
  • 2 tsp Garlic I like to use minced garlic, but a fresh or powdered garlic can be used.
  • 1 1/2 Cups Spinach Frozen or fresh spinach
  • 1 large Zucchini Or 2 small, optional.
  • 1 large Tomato Any variety.
  • 1 Package Oven Ready Gluten Free Lasagna Sheets I used a Gluten Free Lentil Lasagna Sheet.
  • Salt and Pepper to taste
  • 1 Jar Your favorite Pasta Sauce
  • 1 Package Meat Alternative Optional

Method
 

  1. Preheat the oven to 375°F.
  2. Clean, slice, and dice the onion and mushrooms.
  3. In a large skillet add oil, onion, mushrooms, and garlic, saute for about 5 to 7 minutes.
  4. If adding a meat alternative, add it to the onion mix, and cook to the package directions until done.
  5. Add the spinach to the sauteed vegetables and continue to cook for about 3 to 5 minutes.
  6. Remove the skillet from the heat and add the hummus.
  7. Stir until everything is completely coated with the hummus, cover, and set aside.
  8. Clean and slice the zucchini and tomato into thin slices, set aside.
Layering the lasagna
  1. Spread out one cup of pasta sauce on the bottom of a 9x13 glass baking dish.
  2. Top the sauce with the lasagna sheets.
  3. Next, spread a layer of hummus and the spinach mixture over the lasagna sheets
  4. Continue by adding a layer of sliced zucchini.
  5. Sprinkle your cheese of choice on top of the zucchini, or pour a little of the homemade cashew cheese on at this time.
  6. Repeat with another layer of lasagna sheets.
  7. Pour the last of the pasta sauce on the top.
  8. Arrange the sliced tomato on top of the sauce and if using the cashew cheese, pour over everything.
  9. But if you are sprinkling shredded cheese on the top wait until the last 15 minutes of baking before adding.
  10. Cover with foil and bake for 1 hour, remove foil and bake for another 30 minutes.
  11. If adding shredded cheese, add in the last 15 minutes of baking.
  12. Once the lasagna is done, remove from the oven and let it rest for about 15 to 30 minutes before cutting into it to serve.
  13. Serve and Enjoy!

Notes

Other seasoning to add to the lasagna
Try dried oregano, crushed red pepper flakes, parsley, basil, ground fennel, and/or Italian seasoning.