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Gluten Free/ Dairy Free Vegetable Lasagna Recipe

Ingredients

  • 1 eggplant cut lengthwise into ¼ inch strips
  • 2 zucchini, cut lengthwise into ¼ inch strips
  • 1 yellow onion, sliced
  • 1 tablespoon extra virgin olive oil, plus more if needed
  • ½ teaspoon Himalayan pink salt, divided
  • ½ cup pine nuts
  • 1 large organic, pasture-raiesed egg
  • 1 cup water
  • 2 cloves garlic
  • 1 ½ cups raw cashews
  • 14 ounces organic extra firm tofu, drained, patted dry with paper towels and sliced lengthwise into ¼ inch strips
  • 3 cups homemade or good quality store-bought marinara sauce (see notes)
  • 9 brown rice lasagna noodles, cooked according to package directions, rinsed with cold water and drained well (see notes)

    Instructions

    1. Preheat oven to 400 degrees. Line two baking sheets with parchment paper. Arrange eggplant, zucchini and onions on the parchment paper and brush both sides lightly with olive oil. Season with ¼ teaspoon of salt. Roast vegetables for 20 minutes, or until tender but not mushy. Remove vegetables from the oven and set aside to cool. Lower oven temperature to 375 degrees.
    2. Add the pine nuts to a mini food processor and pulse into “crumbs”. Set pine nut “crumbs” aside.
    3. In a high speed blender, add the egg, water, garlic and cashews. Process on high speed until mixture is smooth and creamy. Set cashew cream aside.
    4. Assemble the lasagna in a 9 x 13-inch casserole dish in the following order:
    • 1 cup of marinara sauce on the bottom of the dish
    • Arrange 3 noodles on top of the sauce
    • Spread ½ cup of marinara sauce over the noodles
    • Arrange ½ of the roasted vegetables on top of the sauce
    • Spread ½ of the cashew cream on top of the vegetables
    • Arrange all of the tofu on top of the vegetables
    • Spread ½ cup of marinara sauce on top of the tofu
    • Arrange 3 noodles on top of the sauce
    • Spread the remaining cashew cream on top of the roasted vegetables
    • Arrange the remaining 3 noodles on top of the cashew cream
    • Pour the remaining 1 cup of marinara sauce on top of the noodles
    • Scatter the pine nut “crumbs” over the top of everything
    1. Bake lasagna, uncovered, for 50 minutes. Remove from oven and let rest for at least 15 minutes so that the juices can settle back down. Serve warm. (Note: Leftovers can be stored in a covered container in the refrigerator for up to 4 days. Lasagna also freezes beautifully.)

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    Notes

    Store-bought Marinara: Nothing beats Rao’s brand!

    Gluten-Free Brown Rice Noodles: I like Tinkyada brand brown rice lasagna noodles. 

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