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.
1 1/2 cup raw cashews, soaked for a few hours to soften
2tbsp lemon juice
2tbsp nutritional yeast
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.