LASAGNA (GLUTEN-FREE/VEGAN OR VEGETARIAN)          In my house we love Italian food!  Lasagna is one of my favorites, but I also must admit that I am very pick


In my house we love Italian food!  Lasagna is one of my favorites, but I also must admit that I am very picky when it comes to eating lasagna.  I do not like store-bought, frozen lasagna. Outside of the expense (seriously, it ain’t cheap!) of store bought gluten free, vegan, organic lasagna, I’ve never found a brand that I actually enjoy eating!    My homemade lasagna is a favorite for many and is less expensive and tastes way better than any store bought or even restaurant lasagna out there! Make it in advance, store in the fridge or divide into individual servings and freeze for easy meals!

Marinara Sauce Ingredients:


3 Jumbo Cans Organic Tomato Sauce or about 25 large tomatoes pureed4 garlic cloves, minced1 shallot, minced1/2 olive oil, divided1/2 cup maple syrup1/2 cup Italian herb blend1 1/2 tbsp Himalayan sea salt

Marinara Sauce Instructions:

Sauté onion and garlic over medium heat in 1/4 cup olive oil.Open cans of tomatoes (or puree fresh tomatoes) and place tomatoes in sauce pan over medium heat.Add the rest of olive oil, maple syrup, herbs, and salt to tomatoes and simmer until thickened.

(I make this sauce in the summer when tomatoes are plentiful and freeze for the winter.)

Vegan Ricotta Cheese Ingredients:

1 15 oz package of sprouted, organic, non GMO firm tofu1/2 cup raw pine nuts1/4 cup unsweetened almond milk or water (add last)1/2 cup fresh basil1 tbsp nutritional yeast1 lime juiced1 tsp garlic powder1 tsp onion powder1/2 tsp salt

Vegan Ricotta Cheese Instructions:

Place all ingredients except almond milk or water in food processor and blend until crumbly.Add almond milk or water slowly to make creamy.

Vegetable Filling Ingredients:

1 large zucchini, diced1 medium yellow squash, diced1 large portobello mushroom, diced1 small sweet onion, diced1/2 cup brined Mediterranean olives, chopped (add last)1/2 cup brined artichoke hearts, chopped (add last)1 cup fresh spinach, chopped2 garlic gloves, pressed1/4 cup Italian herbs1/4 cup olive oil (divided)2 tsp Himalayan sea salt1/2 tsp fresh ground black pepper

Vegetable Filling Instructions:

Preheat oven to 350 degrees and lightly oil cookie sheet with 1/8 cup olive oil.Place chopped veggies (minus olives, artichoke hearts, and spinach) on cookie sheet.Season with pressed garlic, Italian herbs, salt and pepper.Pour rest of olive oil over top of veggies and mix veggies on tray to coat with seasoning and oil.Bake in oven for 30 minutes or until vegetables look sautéed and water content of vegetables have decreased.After slightly cooled, add olives, artichoke hearts and spinach.


Cover bottom of casserole dish with sauce.Add Brown Rice lasagna noodle on top of sauce.  (Follow manufacturers instruction to cook pasta.)Spread vegan ricotta cheese on top of noodle.If using mozzarella cheese, place mozzarella cheese on top of ricotta. (I use homemade cashew mozzarella or homemade goat milk mozzarella).Add layer of vegetable filling.Top with marinara sauce and repeat layers finishing with layer of brown rice lasagna noodles and topped with sauce.Cook in oven at 350 degrees for 25-30 minutesTop each piece with warmed sauce.


Nutritional benefits of this recipe:

Brown rice noodles are high in fiber, have no gluten, and provides about 4 grams of protein for 2 ounces of pasta.  (1)

Tomatoes are rich in Vitamin A, C, and K.  The body needs Vitamin A to build connective tissue and maintain vision.  Vitamin C is used by your teeth, gums, immune system, and for metabolizing fats.  Vitamin K is essential for the body to prevent blood clotting.  Tomatoes are also high in lycopene which prevents free-radical tissue damage. (2)

Sources for this article include 


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