Veggie Lasagna (wheat free, dairy free, and gluten free)

Veggie Lasagna (wheat free, dairy free, gluten free) . My meat and cheese-loving family has actually requested this veggie lasagna 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 try gluten free noodles or opt for a more traditional lasagna by using traditional noodles.  No eggplant on hand?  Use sliced zuchinni.

Ingredients:

  • 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

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Wash all vegetables.  Especially those mushrooms!  Chop onion, slice mushrooms, chop garlic. IMG_7632

Saute onion, mushrooms, and garlic.

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Add chopped broccoli, cauliflower, carrots, peppers, and corn.  Cook down for about 7-8 minutes. IMG_7638

Drain the tofu very well then chop/ crumble it into small pieces.

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Mix tofu into vegetable mixture.

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Then add the spices.  Don’t forget the cayenne.

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Slice the eggplant very thinly.

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Coat the bottom of the pan in marinara sauce

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add a layer of sliced eggplant then coat with more sauce.

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Drain off any fluids from the vegetable mixture.  (Get as much out as you can.) Then spread vegetable mixture over the eggplant layer.     IMG_7655

cover with another layer of eggplant, more sauce, then the spinach

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peel and slice the Sweet potatoes and dart them over the spinach

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Cover with another layer of eggplant, then sauce, then the dairy-free cheese

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Bake for 30 minutes at 400 degrees then reduce oven temp to 350.  Bake for another hour. IMG_7669

Allow to cool for 10-20 minutes before slicing then enjoy!

Veggie Lasagna

  • Servings: 10-12
  • Difficulty: medium
  • Print

Ingredients


– 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 the oven to 400 degrees. Wash all vegetables. Chop the onion, slice the mushrooms, and chop the garlic. Saute the onion, mushrooms, and garlic. Add chopped broccoli, cauliflower, carrots, peppers, and corn. Cook down for about 7-8 minutes.

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 then add a layer of sliced eggplant then coat with more sauce. Drain off any fluids from the vegetable mixture. (Get as much out as you can.) Then spread vegetable mixture over the eggplant layer. 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. Bake for 30 minutes at 400 degrees then reduce oven temp to 350.  Bake for another hour. Allow to cool for 20 minutes before slicing.



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2 Replies to “Veggie Lasagna (wheat free, dairy free, and gluten free)”

Veggie Lasagna (wheat-free, dairy-free, gluten-free) | The Modern Day 50's Housewife

June 15, 2014 at 5:47 pm

[…] http://the50shousewife.com/2014/06/veggie-lasagna-wheat-free-dairy-free-gluten-free/ […]

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5 Steps to Meal Planning Made Easy – The Modern Day 50s Housewife

August 5, 2015 at 3:59 pm

[…] Friday is Chef’s choice.  We use this to use up leftovers or maybe make up something special.  And Saturday we will use more of that amazing summer produce to make up our favorite veggie lasagna. […]

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