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Vegan Lasagna

on May 8, 2012

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And it’s gluten free!

I really can’t remember the last time I made lasagna… and after devouring this one, I can’t quite understand why it’s been SO long!


In a food processor…

  • 1 eggplant
  • 2 zucchinis
  • 1 yam
  • 10-12 mushrooms
  • 1 onion

Grate all of the above in your food processor and then lightly saute them in a pan for about ten minutes in a bit of olive oil and some (or lots of) fresh garlic.

In another pot, boil enough water to cook 12-15 lasagna noodles… we used brown rice noodles for this one.  You want to cook these until they are about eighty percent done… two or three minutes off the suggested time on the box.  When they’re done, strain the hot water and replace with cold water to stop the cooking process.  Set these aside until ready to assemble.

Back to the veggies…

Once they’ve cooked and all of the veggie water is no longer visible, place the veggies in a bowl and set aside.

At the time, I didn’t have any tomato sauce so I used tomato paste and just added water… and fresh oregano and basil.

Set that aside.

You’ll need a whole package of Daiya mozzarella ‘cheese’ as well.

Now it’s time to put this beauty together!

  • Cover the bottom of your lasagna pan with tomato sauce
  • Lay your rice noodles over the bottom so they’re comfortably bathing in the tomato sauce
  • Split your veggie mixture in half and cover the first layer of noodles with one half of the mixture
  • Sprinkle half of your mozzarella over the first layer of veggies
  • Next layer of noodles
  • Paint a bit of tomato sauce over them and then cover with a sprinkle of mozz
  • Next (and last) layer of noodles  🙂
  • Spread the rest of the veggie mixture over the top and the remainder of the mozz… whew!

Garnish however you like …don’t be shy, be creative!  🙂

Bake in a 350 oven for about thirty minutes…let stand for another ten… and serve!


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