Recipe Gluten Free/Dairy Free Lasagna(Easily Made Vegan And Tomato Free)

Discussion in 'Free From and Specialist Diets' started by classic33, 27 May 2016.

  1. gluten free dairy free vegan lasagna tomato free.jpg
    Ingredients:
    1 cup sauce (Tomato or Tomato-Free Sauce)
    1 box gluten free lasagna noodles (DeBoles or Tinkyada) 10oz
    1 block Vegan Gourmet Mozzarella Cheese (enough shredded to cover top, about 1/3 to 1/2 the block)

    Tofu Mixture:
    1 package silken tofu (14oz)
    1 cup sauce (Tomato or Tomato-Free Sauce)
    1 tbsp dried parsley
    1 tsp dried basil
    ½ tsp garlic powder
    ¼ tsp oregano
    Salt and pepper to taste
    ½ cup shredded spinach (optional)

    How to prepare:
    • If using Tinkyada, boil the noodles for 10 minutes (Tinkyada says 15-16 min but this is way too long) or until done. Drain, rinse with cold water and lay out flat before they crumple and/or stick together.
    • If using DeBoles No Boil, skip the previous step.
    • Meanwhile, in a large mixing bowl combine the tofu, 1 cup of sauce, parsley, basil, garlic powder, oregano, salt and pepper (include optional shredded spinach if using). Hint: crumble the dry spices in the palm of your hand before adding to increase their flavor. Use a spoon and stir the tofu mixture until it resembles the ricotta cheese filling of real lasagna. (Do not use shredded mozzarella in the mixture; it will not melt like real mozzarella unless it is broiled on top.) [Notes: don’t over stir or the mixture will become too smooth. If using soft tofu, a whisk may be easier to use to get the correct consistency.]
    • Preheat the oven to 375. (350 for No Boil.)
    • Coat the bottom of a lasagna pan with 1/2 cup of sauce.
    • When the noodles are ready, add a single layer to the pan topped by a layer of the tofu mixture (I used about 2 heaping tbsp of mixture per noodle).
    • Alternate layers until you are out of noodles (hint preserve some of the better [unbroken] noodles for the top). Spread the remaining 1/2 cup of sauce on the top layer of noodles. Bake covered at 375 for 20-30 minutes until heated through. (Or if using No Boil, bake covered at 350 for 40-60 minutes.
    • Start checking at 40 minutes for doneness.)
    • Remove from the oven and cover with shredded soy mozzarella. Place under the broiler and broil – watching carefully until shredded cheese begins to bubble. Remove promptly once the cheese is melted as shortly thereafter it will blacken and then burn. [Warning, if you bake the soy mozzarella on top of the lasagna it may dry out and not melt as much when you broil it, it is better to add after baking.] [You can also use Daiya Shredded Mozzarella, if so, uncover and add for the last 5-10 minutes of baking.]

    Enjoy!


    http://glutenfreedairyfreenj.blogspot.co.uk/2011/11/gluten-free-dairy-free-lasagna-easily.html
     
  2. winterybella

    winterybella Veteran

    Location:
    Barbados
    Well, I never......I have been seriously considering the vegan way of life but I don't know. I am guessing this is tastier than it looks. This plus the smoothie? I might not be trying this anything soon.
     
    classic33 likes this.
  3. Not forgetting the pie!!
     
    winterybella likes this.

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