Veggie Lasagna (wheat-free, dairy-free, gluten-free)
My meat and cheese-loving family has actually requested this veggie lasagna (wheat free, dairy-free and gluten free) from time to time. It’s fabulous, and it’s easy! You can make it wheat and gluten free by exchanging traditional lasagna noodles for thinly-sliced eggplant instead, like I did here, or you can use traditional noodles. No eggplant on hand? Use sliced zuchinni.
1 large onion,chopped
3 tablespoons chopped garlic
8 large mushrooms,sliced
1/2 head of broccoli, chopped
1/2 head of cauliflower, chopped (or you can use one full head broccoli)
2 large carrots, thinly sliced
1 red and 1 green pepper, seeded and chopped
1 cup frozen corn kernels
2 or 3 handfuls of fresh spinach
3 medium sized sweet potatoes, baked (I cook them in the microwave)
2 large eggplant, sliced thinly
1 package firm tofu
1 teaspoon cayenne pepper
1 teaspoon oregano
1 teaspoon basil
1 teaspoon rosemary (If you don’t have the individual spices, use 3 teaspoons of Italian Seasoning)
2 or 3 large jars of marinara sauce
one 8 oz bag dairy-free cheese (I used Daiya) (OR use a layer of chopped raw cashews instead. It’s fabulous!)
Directions: Pre-heat oven to 400 degrees
Saute onion, mushrooms, and garlic.
Drain the tofu very well then chop/ crumble it into small pieces.
Mix tofu into vegetable mixture.
Then add the spices. Don’t forget the cayenne.
Slice the eggplant very thinly.
Coat the bottom of the pan in marinara sauce
add a layer of sliced eggplant then coat with more sauce.
cover with another layer of eggplant, more sauce, then the spinach
peel and slice the Sweet potatoes and dart them over the spinach
Cover with another layer of eggplant, then sauce, then the dairy-free cheese
Allow to cool for 10-20 minutes before slicing then enjoy!