The Best Darn Lasagna Ever (Vegan & Gluten Free)
- 1(10 1/2 ounce) package firm tofu, well-drained
- 8 ounces vegan cream cheese (I like Kite Hill)
- 1(10 ounce) box frozen chopped spinach, thawed, well-drained
- 1 large white onion, chopped
- 4 garlic cloves, chopped
- 2 teaspoons basil (dried or fresh)
- 2 teaspoons parsley(dried or fresh)
- ground pepper
- 9 gluten free lasagna noodles, cooked (you can also use the “no boil” kind but I’m not a fan…)
- 20 ounces tomato sauce (I like to use Arrabiata)
- 12 ounces frozen faux beef crumbles (I like Beast Burger)
- 2 cups mushrooms, chopped
- vegan parmesan cheese (optional)
In olive oil, sauté chopped onions and garlic, Stir in mushrooms, basil and parsley and sauté for a few more minutes.
In a bowl, combine sauté pan contents with well-squeezed/drained tofu and vegan cream cheese.
Add well-drained spinach to sauté pan and heat briefly to remove any remaining moisture in spinach, Incorporate into "cheese" mixture, salt and pepper liberally.
Cover bowl and let sit in fridge for at least 30 minute, preferably over night-The longer it sits together, the better the flavors meld, (This is also nice because you get 1/2 the prep done the night before and can throw your lasagna together in minutes the next day).
Heat the faux beef crumbles in pan with some of the tomato sauce, about 1/2 to 1c.
Cook lasagna noodles according to package (usually 12 minutes), Add oil to salted boiling water to keep noodles from sticking to one another.
Spray 9x13 dish w/ non-stick, Layer 3 noodles, layer half remaining tomato sauce, layer half of "cheese" mixture, 2nd layer noodles, layer all "ground beef" mixture, layer second half of "cheese" mixture, 3rd layer noodles covered with remaining tomato sauce. Sprinkle top liberally with vegan parmesan cheese.
Cover with foil and bake at 400°F for 30 minutes, and uncovered for another 10 minutes.
Let sit for 5+ minutes before serving. Its even belter the next day, stores well in the fridge and freezes well.
This has become one of our family’s favorite dishes! Someone gave me a stained, torn copy of the recipe. I later discovered it on www.geniuskitchen.com I love making it before the holidays because it feeds a hungry house with something very different than we will be having for the holiday! It stores well and provides a hearty lunch, dinner or snack for the whole brood. I’ve also used the filling in my Eggplant “Cannelloni. The filling itself also freezes well.
I can’t say that EVERY ingredient is a health food but most of them are and using gluten free noodles and faux cheese and meat make it a much healthier option that traditional meat and cheese lasagna. There are many faux cheeses and meats on the market that are actually quite nutritious: made from nuts and plants. These are the brands that I choose.
Spinach, mushrooms, onions, tomatoes, garlic and tofu are superfoods that I love getting into my diet as often as possible and putting them into a dish as delicious as this lasagna makes it a no brainer! I won’t lie, this is a time-consuming dish to make, but so worth it. The biggest tip I can give is to make the filling one day and assemble it the next. I hope you love it as much as we do!