Yes, Virginia, there is lasagna after going vegan, er, plantstrong. Whatever. I had a craving, so I wanted make lasagna gluten-free and without dairy. Read on.
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If anyone tells you that lasagna is easy to make, they are lying to you. It is time-consuming in the way that making bread is. However, if you are on a cooking jag, you can fit all the steps into other cooking tasks, and end up with a yummy lasagna at the end that will last you several days. Allow about one hour for prep and one hour to bake. Check out my friend Sally’s step-by-step instructions for making lasagna here.
The renovation: Use rice lasagna noodles instead of wheat noodles. You’ll need a package of Daiya mozzarella-style shreds and one recipe of cashew ricotta (see below) from Veganomicon, to which I added some ground flax seeds to help it all bind. I also used some Brazil-nut parmesan I had in the fridge from the Cafe Gratitude cookbook. You could use the almesan recipe from Veganomicon instead, or skip it altogether. I also added some gluten-free bread crumbs mixed with the nut topping. Like I said, time-consuming. Ready? Here we go…
vegan, gluten-free, reduced-sugar diets
low-sodium or migraine diets