Vegan Gluten-free Lasagna

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I love lasagna, but I do better eating gluten-free, and I try to cook vegan dishes whenever possible. So, my challenge was to cook a really tasty lasagna that my whole family would enjoy. This worked out a treat and everyone agreed that it was as good, if not better-tasting, than a traditional lasagna. I didn’t make every part of the lasagna from scratch because I only had an hour to get it on the table, so a jar of organic tomato Marinara sauce had to suffice. The vegan “Ricotta” is a version of Kris Carr’s Cashew-Pine Nut Ricotta from her marvelous new book, Crazy Sexy Kitchen.

Serves 4


1 1/2 cup raw cashews, soaked for a few hours to soften

2tbsp lemon juice

2tbsp nutritional yeast

1/2tsp salt

2 garlic cloves, minced

1/4 cup water

4 tbsp minced herbs (parsley, chives and basil are best

Simply blend all the ingredients until smooth.


3 large Portobello mushrooms, sliced

About half a packet of gluten-free lasagna sheets (the best fresh gluten-free pasta ever is R.P’s Pasta Company - their lasagna sheets are insanely good, and you don’t need to pre-cook them.

1 large jar of organic Marinara sauce

2 cups baby spinach.

Pre-heat oven to 375 degrees.

Heat olive oil in a large skillet and saute the mushrooms until they are lightly browned. Set aside.

Grease a medium baking dish. Start with a layer of mushrooms. Cover with a thin layer of spinach and then a layer of tomato sauce, then a layer of lasagna, and then a layer of the ricotta. Repeat.

Sprinkle Vegan Parmesan over the top and place in the oven for30-40 minutes, or until it’s bubbling and the edges are browned.



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