Olive Oil - for sauteing the vegetables before adding them to the lasagna.Zucchini or any Summer Squash - cut into thin slices and lightly sauteed in some olive oil.I prefer to slice the mushrooms and lightly saute them before adding them to the lasagna. Mushrooms - any type of mushroom will work.The fresher and more in season, the better they will taste. Tomatoes - any medium tomatoes like Roma work well.You can also swap out the cheese for vegan Bechamel sauce if you want. You can use any store-bought brand that you like or make your own with my homemade vegan mozzarella cheese recipe. Vegan Mozzarella Cheese - for sprinkling between layers and topping the lasagna.(I also like to add a bag of frozen spinach that has been thawed to the ricotta). Vegan Ricotta Cheese - I make my own vegan ricotta from tofu, but you can also use cashew ricotta or store-bought vegan ricotta.Tomato Sauce - Any jarred spaghetti sauce or marinara sauce will work or you can make your own oven-roasted tomato sauce or roasted tomato and red pepper sauce.If you are wondering which brands of lasagna noodles are vegan, you can read all about them in my vegan pasta brands post. Lasagna Noodles - I like the type that you boil ahead of time, but you can also use the no-boil type, just be sure to add the extra water suggested on the box instructions.Now, many of us know that tomatoes are loaded with lycopene, an essential phytonutrient – and here are some tomato health tidbits for you. Tomatoes are one of the few foods that have more nutrient availability after they are cooked or processed in some way (and by processed I don’t mean concentrated, mixed with sugar and called ketchup). You can make loads of straight tomato puree and jar that up, or double or triple a batch of this sauce to enjoy a hearty meal on a day when dinner prep just isn’t going to happen. Given the abundance of tomatoes at the markets these days, this is an awesome way to preserve the season’s finest. Here I’ve broken the dairy-free lasagna recipe down for you. If you wanted to make this grain-free, you could easily swap the noodles for wide, flat thin slices of zucchini or butternut squash sliced lengthwise with a vegetable peeler. I used the Tinkyada gluten-free lasagna noodles and I used a simplified version of my grandmother’s tomato sauce. To keep the dairy out, I made a rich and creamy cashew ricotta. The final result is, however, very much worth it. Though lasagna itself is technically a one-potter, and we all love a good One Pot Wonder, there are a few steps here and it is a little labour intensive.
Given that we’re strict on our gluten-free life and we’re strict about living a dairy-free life too, that would pretty much leave a lasagna that is really a plate of sauce. Since I met my husband he’s talked about how much he loves lasagna. However I’m not there yet and this month has been a hustle fest of excitement with work and life, which means less time for torrenting about in the kitchen. I sometimes daydream of retiring and being the wife that has bread in the oven and a single malt ready to go for my good man (or more likely, some raw blueberry pancakes in the dehydrator and an elixir in the blender).
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