Gluten Free Vegan Lasagna – A Delicious and Easy Recipe to Follow


gluten free vegan lasagna

One of the most important parts of a well balanced and healthy diet is to maintain a well balanced diet that consists of a variety of whole grains, fruits, vegetables and nuts. Most people do not get enough protein in their diets and this is where vegetarian or vegan lasagna comes in. A lasagna diet is one of the most flexible diets for the body and is a great way to be able to combine your favorite foods while getting all of the nutrients that you need. The most important thing when cooking with vegetable or vegan ingredients is to always be careful about the ingredients that you are using and the amount that you put in.

Ingredients You Will Require To Make The

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To begin preparing your vegan lasagna recipe you will need: uncooked, nonfat, no refined pasta, non fat, nutritional yeast, mushrooms, nutritional yogurt, tomato sauce, nonfat cheddar cheese, nonfat vegan margarine, nonfat of processed cheese, vegan margarine, tofu, broccoli florets, raisins, tortilla chips, sliced veggie breasts, dried cranberries, and nonfat cheddar cheese. Once you have gathered these ingredients and prepared them to bake, be sure to use a non-stick spray to cook the mixture. You can also use a non-stick mat to prevent the pasta from sticking on the bottom of the pan. After all of the ingredients have been prepared, it is time to cook the lasagna.

With your lasagna paddle, water and vegetable mix at the bottom of a non-stick frying pan or sauce pan, the mushrooms and tofu should be added. Allow the sauce to bubble while you stir in the nutritional yeast, raisins and cranberries. When the sauce begins to simmer, add the tofu and tomato marinara sauce. Cover the lid of the pan and place in the oven at the desired temperature.

Butternut Squash And Spinach Lasagna

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Another easy gluten free vegan lasagna recipe is one that uses only gluten free olive oil, fresh mushrooms, a cherry tomato, and some garlic. In this recipe, I like to add some extra nutritional yeast, salt, pepper, and a touch of additional olive oil. Mix all of the ingredients together until smooth and spreadable. Place the baking tray into the preheated oven and allow the veggies to cook. When the mushrooms begin to change colors, that’s when they are ready to serve.

Another easy one for me is butternut squash and spinach lasagna. First, I prepare the butternut squash by sauteing it in olive oil. Then, I add the mushrooms, chopped zucchini and a bit of extra seasonings such as oregano, thyme, Cayenne, etc. The idea here is to take out the seeds and the large pieces of fat from the butternut squash before adding it to the other ingredients. Once the squash and the other ingredients are mixed, the butternut squash is pureed until it is nice and smooth. Add any additional nutritional yeast and any other items you desire.

Sprinkle Some Nutritional Yeast On Top Of The Baked Lasagna

The third base ingredient for this delicious and nutritious dinner is a browned vegetable stock, which can be made by steaming a few vegetables. The vegetables may include celery, carrots, zucchini, beets, and cauliflower. I typically add some balsamic or red sauce, which also adds a great deal of nutrients and flavor to the finished product. The key here is not to over do it with the balsamic or the red sauce. I find that a medium amount is perfect for this recipe. Also, it is important not to overcook the vegetables, which will make for an undercooked lasagna.

For the final step, I love to sprinkle some nutritional yeast on top of my baked lasagna. I usually put about one tablespoon of it on top of the noodles. Nutritional yeast adds a lot of nutrients to the dish that the noodles would normally miss. It really kicks up the flavor of the food. I would suggest using sea salt as well, just to add that extra touch of salt and texture to the dish.

Wrapping Up

Once all of the ingredients are in place and in the pot, I take my hand and form a ring of the desired size around the bottom of the pot. I then use my fingers to push the mushrooms into the sides of the ring and to also hold in the spore of bacteria. Once all of the mushrooms are in place, I put the marinara sauce and olive oil into the pot. I then turn the stove off, unplug the spade of bacteria, and viola! My beautiful and healthful vegetarian lasagna is ready to eat with a delicious tossed salad and a glass of chilled water.

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