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Seriously Delish GF Roasted Veggie Lasagne

(recipe, Andrea Seppinni)

Introduction

Even the most diehard traditional lasagne lover's taste bud's will be tantalized by this twist on a comfort food staple!

Ingredients

  1. 1 organic medium/large-large Italian eggplant. sliced in ¼-inch slices, laid onto paper towel and lightly sprinkled with fine sea salt
  2. 1 organic red bell pepper, stemmed, seeded, and cut into flat panels
  3. 1 organic yellow bell pepper, stemmed, seeded, and cut into flat panels
  4. 4 cups fresh organic packed baby spinach leaves
  5. VEGAN RICOTTA
  6. ¾ cup raw cashews, just covered with boiling water, left to soak for 15 minutes and then pureed in a
  7. mini food processor or blender until smooth
  8. 2 blocks extra-firm tofu, drained and pressed to remove excess water, 24 oz.
  9. 1 / cup nutritional yeast
  10. 2 tsp. garlic powder
  11. ½ cup chopped parsley
  12. ¼ tsp. fine sea salt
  13. ⅛ tsp. white pepper
  14. SAUCE
  15. 1 14.5 oz. can low sodium organic diced tomatoes
  16. 2 14.5 oz. cans low sodium organic tomato puree
  17. 1 6.0 oz. can organic tomato paste
  18. 1 yellow onion, diced
  19. 3 gloves garlic, minced
  20. 2½ tsp. Italian seasoning
  21. ½ cup dry red wine (optional)
  22. 2 tsp. vegan sugar (optional)
  23. Sea salt, to taste
  24. Freshly ground black pepper, to taste
  25. 10 oz. brown rice lasagne noodles, boiled in 4 4½ quarts water to al dente, approx. 7 minutes, drained and rinsed in cold water
  26. 8 oz. vegan casein-free mozzarella cheese (optional)

Steps

  1. TO MAKE THE SAUCE
  2. Water saute the onions in a medium sauce pot until translucent; add the garlic and Italian seasoning and continue sauteing about two minutes more, being careful not to scorch the garlic. Stir in the red wine, if desired, and continue to cook until it is absorbed.
  3. Add the diced tomatoes, tomato puree, tomato paste, sugar and stir well to combine. Simmer while you assemble the rest of the ingredients. When done, salt and pepper to taste.
  4. TO GRILL THE VEGGIES
  5. With a damp paper towel wipe the moisture and salt from the eggplant slices; over a preheated outdoor or stove-top grill lightly brushed with vegetable oil place the eggplant slices and grill until char marks appear, three to four minutes. Flip over and grill the other side and then remove to a plate.
  6. Repeat the grilling process with the bell pepper panels, however, each side will take 5-7 minutes. When the peppers are done and cool enough to handle, cut into ½-inch strips.
  7. TO MAKE THE VEGAN RICOTTA
  8. Crumble the tofu into a food processor bowl and pulse, three or four times; add the rest of the
  9. ingredients except the parsley and pulse until the mixture takes on the consistency of regular ricotta cheese,
  10. soft and consistently grainy. Add the parsley and pulse a couple times more, just until the parsley is
  11. incorporated, or you can stir it through by hand, You DO NOT want your mixture to be smooth.
  12. TO ASSEMBLE THE LASAGNE
  13. Make four layers:
  14. Spoon a light layer of sauce on the bottom of the lasagne pan and cover with a single layer of noodles; dollop several tablespoons full of the "ricotta" mixture across the noodles and spread with a spatula; cover with one fourth of the bell peppers and then top with one fourth of the eggplant slices; spread one cup of baby spinach across the pan in an even layer, top with sauce and if using grated vegan mozzarella
  15. cheese sprinkle some on now.
  16. Repeat the layering three more times, ending with a top layer of noodles, sauce and a final sprinkle of vegan mozzarella.
  17. TO BAKE
  18. Cover the lasagne with lightly oiled aluminum foil, and place the dish on a baking sheet on the middle rack of a preheated oven; bake for approx. 40-45 minutes, until bubbling around the sides; remove the foil and let cook for 5-10 minutes more, just until the top begins to brown; remove from the oven
  19. and let sit uncovered for about 15 minutes to let set.
  20. Enjoy!
  21. Quick Dinner Shortcut:
  22. Buy jarred roasted red bell peppers and your favorite jarred low-sodium marinara tomato sauce. Also, the vegan ricotta can be made ahead and refrigerated in an air-tight container for up to five days. Although this lasagne is delicious the day it is made, it may be eben better the next day when the flavors have had a chance to meld together. So, it is a great make ahead and the leftovers are luscious!