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