The time has come! I finally (I hope) perfected my lasagna recipe! I don’t even know the last time I had lasagna since gluten-free lasagna noodles are so hard to find! This is a simple and easy-to-freeze recipe that the whole family will enjoy!
Better-For-You Lasagna Recipe (Gluten-free, Vegan)
2 boxes Explore Cuisine Green Lentil Lasagna*
1/3 cup 100% lemon juice
12-ounce soft tofu, drained **
1/4 cup nutritional yeast + extra for layers
2 tablespoon Italian seasoning
2 teaspoons onion powder
2 tablespoons olive oil
Dash of salt and pepper
Low-sodium vegetable broth***
Two 24-ounce jars of Victoria pasta sauce (or marinara)****
Optional Ingredients: 1-2 handfuls of spinach, 1/4 cup Vegan Parmesan, 1 bag Vegan “meat” crumbles
1. Preheat oven to 350 degrees F. Grease a 13×9″ baking dish.
2. In a high-powered blender or food processor, puree: lemon, tofu, nutritional yeast, Italian seasoning, olive oil, optional spinach, onion, salt and pepper.
3. Layer in baking dish in this order: about 1/4 cup marinara/sauce, 3-4 noodles, 1/4 cup of marinara, 1/4 cup tofu ricotta, optional crumbles, 1 tablespoon nutritional yeast, 1 tablespoon optional vegan Parmesan, 2 tablespoons sauce and 3-4 noodles. Repeat ending with noodles topped with sauce and Vegan Parmesan.
4. Bake, covered, for 45-55 minutes.
*You can use any pasta; however, this brand is gluten-free and vegan. It also has a nice amount of protein and fiber, which makes it more of a complete meal. These lasagna noodles are also ones that do not need to be pre-cooked, which saves time.
**Regular firm tofu can also be used. This creates the “ricotta.”
***If the tofu ricotta is too thick and will not blend properly, add in a few tablespoons of vegetable broth or almond milk to thin out. Do this by 1 tablespoon at a time, as you don’t want the recipe to become runny.
****I prefer this brand since there are simple ingredients. You can also use homemade pasta sauce too or any other brand. Typically, I use the full 2 jars. If you like more sauce on your lasagna, plan to reheat it or will be hot holding on a serving line, I would grab 3 and add in a little extra sauce within the layers so it does not dry out.
–> Optional Ingredients: You can barely see or taste the spinach, so I always add it to boost the nutritional content. I would highly suggest putting the spinach in the food processor versus throwing in the loose leaves.
–>For the layers, I just estimated the amount of sauce and ricotta. Typically, I just scoop and spread in an even layer until the noodles are covered. You can totally pack the layers more and do less “noodles,” or add more sauce. It really is up to your preference.