Maitake Mushroom & Artichoke Heart Gluten-Free Lasagna With Vegan Lemon Ricotta
Published on February 27, 2014 by GirlieGirlArmy · 6 Comments
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Let’s just say you’ve never made lasagna before, you can make this one. I’m promising you, this isn’t as hard as it sounds.
Maitake Mushroom & Artichoke Heart Gluten-Free Lasagna With Vegan Lemon Ricotta
- Two Package of Hen Of The Woods Mushrooms
- Two Portebello Mushrooms
- A Bunch of Brocolli Rabe
- One Head of Spinach
- A Package of Daiya Cheese
- Two Packages of Lasagna Noodles (we used the Tinkyada brand)
- Container of high quality tomato pasta sauce (we choose the organic ones – jarred is fine in a pinch,) OR two cups of fresh/ homemade pasta sauce (basic recipe: 1 teaspoon vegetable oil, half a small yellow onion, diced, 2 cloves of garlic, minced, 6-8 small roma tomatoes or 4-6 large red tomatoes, 1 small green bell pepper, handful of black olives (optional), 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon dried basil, 1/2 teaspoon dried oregano – puree — then saute and simmer for 30 mins)
- A Bunch of Basil Leaves
For the ricotta cheese:
- Two boxes of silken tofu
- Lemon juice (1-2 lemons, enough for approximately 5 tablespoons)
- Garlic Powder
- Nutritional Yeast
Put water on pot, when fully boiled, throw in lasagna noodles. When cooked, toss into colander to cool.
Saute thinly sliced/ fine chopped mushrooms, artichoke hearts, broccoli rabe and spinach in a separate pan. Preheat oven to bake. If you want to be fancy, you can/ should grill the artichoke hearts separately OR buy them from an anti-pasto bar or pre marinated and grilled like I did.
While the veg are on the pan, throw two packages of silken tofu, two squeezed lemons, 2 tablespoons of oregano, basil, and garlic powder (each,) two cups of nutritional yeast, and quarter cup of oil into your blender or mixer, I used my cuisinart because I feel like it’s easier to than the vitamix for smaller jobs like this. Mix til smooth.
Take a large deep dish casserole pan, layer in a layer of pasta sauce, then about 6 lasagna noodles, then a lawyer of the ricotta cheese, then a layer of the veggies, then a layer of daiya, then repeat once. You’ll want to wind up with a layer of daiya on top so it can burn a little or brown when it cooks. Because let’s be honest, nothing is yummier than slightly crispy vegan cheese. Sprinkle ribboned basil leaves around the layers. You can halve the recipe if you have a smaller family, or prefer to use a smaller casserole dish.
Pop in the oven at 450 for 30 mins. Bobs your uncle. Donezo. If you are a single type, you can still enjoy this without waste! Let the lasagna cool (if you haven’t eaten it all first) and cut into nice squares, individually wrap in saran wrap and put in tupperware or ziplock bags to freeze. Take out individual servings and heat up in microwave (yuck) or in the toaster oven (yay.)
Enjoy, you gorgeous pigs.
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Tags: Brocolli Rabe, Daiya Cheese, Maitake Mushroom & Artichoke Heart Gluten-Free Lasagna With Vegan Lemon Ricotta, Mushrooms, pasta, Spinach, tinkyada, Two packages lasagna noodles, vegan lasagna, vegan lasagna recipe