Thursday, December 1, 2011

Gluten Free Vegan Lasagna

Slightly hard for me to write this post because my photo is making me hungry. (Minor detail: I've already eaten 2 pieces.)

Serves 6.

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  1. Preheat oven to 375 degrees
  2. Boil lasagna noodles in water for 5 minutes. Drain and let sit on a plate.
  3. Now is when you unleash your inner creativity! There is no right order to add your ingredients. In your non-stick pan, you may add a layer of pasta, a layer of spinach, then eggplant, sprinkle some cheeze, tomato basil sauce, another layer of pasta, some more cheeze, more sauce, and so forth until you run out of ingredients. Topping with eggplant makes for a nice earthy vegetable touch.
  4. Cover the pan with aluminum foil, and bake for 35-40 minutes until the cheeze is melted, the noodles are cooked, and your kitchen smells like gluten free vegan heaven.
  5. Let sit uncovered under broiler for additional 2-3 minutes.
  6. Allow the lasagna to cool for 5 minutes, then eat up kids.
Spooning a bite out of my GF V lasagna makes me feel warm and fuzzy inside. How does it make you feel??

1 comment:

  1. I'm going to make this, plus vertically sliced mushrooms and zucchini, with some basil pesto in between a layer of rice pasta and cheeze. Yum. This is the first of your recipes I'm using; glad I stumbled across your blog. Happy vegan, gluten-freeism. ;D