Gluten Free Vegan Lasagna

4 from 1 vote
Course Main Dish
Servings 4 servings

Ingredients
  

  • For the noodles
  • 1 medium eggplant peeled and sliced into thin strips
  • 1 medium zucchini peeled and sliced into thin strips

Ricotta Ingredients:

  • 1 medium cauliflower head chopped into 1/2-inch pieces
  • 1/2 teaspoon sea salt
  • 1 pound extra-firm tofu
  • 1/4 cup nutritional yeast flakes
  • 2 tablespoons freshly squeezed lemon juice
  • black pepper for seasoning

For the red sauce

  • 1 (28-ounce) can crushed tomatoes with basil
  • 2 tablespoons chopped fresh thyme
  • 3 cloves garlic minced
  • 1/2 teaspoon sea salt

To assemble

  • 1 1/2 cups chopped fresh spinach
  • 1/4 cup sliced black olives
  • 1/2 cup sliced mushrooms

Instructions
 

  • Preheat the oven to broil and lie a baking sheet with parchment paper. Arrange the zucchini and eggplant on the sheet in a single layer and broil for 2 minutes on each side. Remove the strips rom the sheet to a plate and set them aside.
  • Preheat the oven to 400ºF. Spread the cauliflower on the same baking sheet and sprinkle with 1/4 teaspoon salt. Bake for 30 minutes until lightly browned and soft, flipping halfway through.

  • While the cauliflower is cooking, crumble the tofu into a large bowl, mashing it with your hands until it resembles ricotta cheese. Add the nutritional yeast, lemon juice, black pepper, and remaining salt. When the cauliflower is done, add it to the tofu mixture and mash with a potato masher or immersion blender.
  • In a large bowl, mix the crushed tomatoes, thyme, garlic, and salt until well blended and set aside.

  • Reduce the oven heat to 350ºF. In an 8-inch square casserole, pour a thin layer of the sauce in the bottom, add a layer of vegetable “noodles.” Spread about one-third of the cauliflower ricotta on top of the noodles, then half of the mushrooms and half of the spinach. Pour half of the remaining sauce on top of the spinach and repeat the layers. Place the last third of the "noodles" on top, the last half of the sauce, and rest of the ricotta with a layer of olives last.
  • Bake until the top is browned and sauce is bubbling, about 40 minutes. Let sit for a couple of minutes then serve with a lovely side salad!

Notes

double and freeze  for backup meals!*
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