Vegan & Gluten Free Italian Lasagna
Updated: Dec 5, 2020
Lasagna will always be one of my favorite mix of flavors and textures. This one is Italian style with tomato sauce and fresh herbs. I am sharing the GF and vegan option for the Delight of all of us :) #Lasagna #GlutenFree #Vegan #BuyLocal #HealthyCooking #HealthyLiving #CostaRica #PlantBased
Ingredients: (Makes one medium pyrex, about 6 servings )
Tomato / 2 kilos
Garlic / 12 small cloves
Onion / 2 med units
Sweet pepper / 2 units
Carrot / 2 med units
Salt & Pepper/ as needed
Olive oil / as needed
Nutritional yeast / 6 tablespoons
Cashew cream / 2 jars
Eggplant / 2 med units
Broccoli / 2 cups
Zucchini / 2 small units
Mushrooms / 2 boxes
Basil / 1 roll , fresh
Thyme / 1 small bag , dry ( Solar)
Oregano / 1/2 roll ( fresh)
(optional) Coconut sugar / 2 tablespoons
Wash tomatoes and cut them in big cubes.
Chop fine the garlic, already peeled, broccoli and onions.
Chop in julienne the sweet peppers.
Cut in 1/2 cm inch the zucchini.
Shred the carrots.
Slice eggplant by the long side in 1/2 cm inch wide.
Sauté in olive oil the garlic, onions, sweet peppers and carrots and set aside.
Blend with the tomatoes when cool off.
Bring this mix to boil for about 30 minutes in low/medium heat stirring occasionally and add as much black pepper and salt as wanted , the coconut sugar (optional) and chopped herbs.
Sauté in olive oil the mushrooms separately.
Grill with olive oil on a flat pan the zucchini slices one by one until golden on a high heat.
Grease the pyrex with olive oil and place a layer of eggplant long slices, zuchinni slices, then salsa, then vegetables mix and at last sprinkle 2 spoons of the yeast and 4 spoons of the cashew cream. Repeat same process 2 times more finishing with the yeast and cashew cream.
Bake for 30 minutes on 350.
Contributed by Chef Maria Aragon.