Vegan Gluten-Free Lasagna
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Lasagna was one of my favorite foods before I went fully vegan and gluten free. And while putting together the ingredients of a vegan lasagna was much easier to pull off, finding decent gluten free lasagna noodles and ingredients was much more difficult.
The first thing I had to nail was creating a vegan ricotta cheese that would pass as close as possible to the real thing. Sure, I could buy one from the store but they’re really expensive and filled with a lot of processed ingredients.
It seemed as if all store bought vegan ricotta had the same main ingredient as the homemade kind: almond flour. And I always have some on hand. The other thing would be to figure out how to give it the right tangy to sweet flavor.
I finally figured it out after trying a few recipes and modifying them as I went along. If you skip any of the ingredients it might not taste close enough to real ricotta cheese, so do your best to not miss anything.
The next thing to tackle was mozzarella cheese. I absolutely loathe almost all of the vegan mozzarella cheese shreds on the market. Not to mention many of them are not truly vegan. And most of them are filled with coconut oil and have a rancid sweet smell and taste that is anything but cheese flavored.
There are a couple of passible options such as Miyoko’s Liquid Vegan Pizza Mozzarella which is also gluten free mozzarella, and a homemade recipe made out of psyllium husk powder.
For this vegan lasagna recipe I used Miyoko’s but I am still working on coming up with a cheaper alternative made from scratch.
Finally, the noodles were the hardest part of the entire gluten free recipe. Good gluten free noodles aren’t hard to find these days, but decent gluten free lasagna noodles are.
Then I discovered that the brand Jovial created an amazing brown rice based lasagna noodle. However, some of the boxes contained mostly broken noodles. I contacted them but they never replied to me. I’m now using Barilla gluten free lasagna noodles instead.
The instructions on these lasagna noodles indicate that they don’t need to be boiled, but when I tried that the result was chewy, crispy and hard to eat.
So, I tried boiling the lasagna noodles for four minutes prior to layering them; this made them slightly more bendable but still al dente. The good news is that it worked! The noodles didn’t stick to the bottom of the pan and they were delicately cooked to perfection when the dish was done baking.
As for the red sauce, I just used a simple marinara recipe consisting of stewed tomatoes, salt, basil, and garlic. But any sauce would work with this recipe.
You may be wondering why there isn’t any chopped meat in this lasagna. It’s because we didn’t eat it that way where I grew up in the NY Tri-state area. Some people where I lived didn’t even use ricotta, and instead used béchamel.
If you want to add in chopped meat then you could use a Beyond or Impossible Meat alternative, or even tofu. But I like my lasagna without it.
Let’s start gathering our ingredients and layering an amazing vegan gluten free lasagna:
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Ingredients:
1Box of vegan gluten free lasagna noodles
1 Pot of homemade marinara sauce or 2 jars of store bought sauce
1 Bowl of homemade ricotta cheese or 2 containers of store bought vegan ricotta
1 Container of Miyoko’s Liquid Vegan Pizza Mozzarella or any vegan mozzarella of your choice
1 Tablespoon of basil, oregano, and parsley mixed for garnish
Homemade Ricotta Cheese:
1-1/2 Cups of Almond flour
2 Tablespoons of Lemon juice
1 Tablespoon of Coconut sugar
1 Tablespoon of basil, oregano, and parsley
1 Cup of water
Homemade Marinara Sauce:
2 Large cans of stewed tomatoes puréed
1 Tablespoon of dried basil or 4-5 fresh basil leaves
1/2 Tablespoon of salt
3-4 Cloves of diced fresh garlic
Directions:
Preheat oven to 350° Fahrenheit/ 177° Celsius.
In a bowl, mix homemade ricotta and set aside.
If making homemade marina sauce, combine all ingredients in a saucepan. Bring to a boil and then simmer until fresh garlic is soft.
Bring a large pot of water to a boil and add in lasagna noodles for 4 minutes. Rinse after they are done.
Use a ladle to fill 1/4 of the bottom of a 9x13 lasagna pan with marinara sauce. This prevents the noodles from sticking.
Lay down enough noodles to fill the pan.
Place a spoonful of ricotta cheese over each noodle and spread.
Ladle on enough sauce to cover the noodles.
Add a dollop of liquid mozzarella every 2-3 inches across the noodles.
Repeat the above steps until you run out of noodles and have several layers filling the pan.
Garnish by sprinkling basil, oregano, and parsley over the top.
Bake for 30 minutes covered, and 10 minutes uncovered.
Let sit for 10 minutes before cutting and serving.