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Veggie Lasagna: Gluten Free, Vegan, Tomato Free

6:45 PM

Happy Sunday, friends!

It's been a very big weekend for two reasons. First, yesterday was my mother's birthday! My mom is really awesome—a lot of the blessings I have in my life link directly to her. She sparked creativity and a thirst for knowledge in all three of her kids, helping us see the importance of education and hard work. She's often a voice of practicality and reason, and continues to support me—enough, but not too much!—as I go through all of these new, crazy, adult stages of life. Someday I'll be a mom too, and I'm thankful to have such a positive role model to base my own parenting on. So happy birthday, Mom!

This weekend has also been a big deal because I go back to school tomorrow. YUCK. I stand up in front of a jury of my peers to present the thesis work I've been doing for the past seven months—and I cross my fingers that I'm on a good track, that they understand my concept and they feel confident about my execution. Then I take a really deep breath and dive straight into a hectic, sleepless, crazy, marker-throwing semester that won't end until April graduation. Wish me luck!

Although the next four months will be crazy, I have an incredible in-home chef making sure I'm properly fed. Lately we've been making larger dinners that last us for days, which is perfect because I always have a delicious lunch the next day!

My mom's family is Italian—I love the food incredibly much but, with allergies to gluten, dairy and tomatoes, I'm often left wanting. So, when Tanya suggested we make a gluten-free, tomato-free, vegan lasagna, I said HECK YES.

Prep Time: 25 minutes
Cook Time: 1 hour at 350˚
yields 6-8 servings


4 cloves garlic, minced
5 tbsp vegan butter (we love Earth Balance's soy-free option)
4 tbsp all-purpose flour (we used King Arthur's multi-purpose flour)
4 cups milk (we used unsweetened coconut milk)
1/2 onion, diced
cheese, added gradually for thickness (we used 8 slices of Teese Mozzarella)
1 tbsp lemon juice
2 tsp salt
1 tsp oregano
1 tsp thyme
1 tsp basil

1 box gluten-free noodles, precooked if necessary (we used DeBoles Rice Lasagna noodles, which don't require precooking)
1 zucchini, sliced
1 yellow squash
6 cremini mushrooms, diced
1/2 red pepper, diced
1/2 green pepper, diced
2 handfuls spinach
2 handfuls arugula
1/2 head of cauliflower, shredded (for a ricotta-like texture)
about 5 oz. cheese (we used Teese Mozzarella for this too)

The cauliflower totally looks like cheese, right?!

preheat your oven to 350˚

1. Make Your Sauce
Sauté garlic in butter in a medium saucepan over medium heat, long enough for it to become fragrant (about 2 minutes). Whisk in flour and stir until smooth. Let it cook for another 5-6 minutes. Add milk, one cup at a time, whisking continuously until creamy. Bring it to a boil and let it simmer for another 10 minutes. Add your onions. Stir in cheese gradually until it reaches a desired consistency. Remove from heat, add lemon juice, and stir in seasonings—salt, oregano, thyme, basil—to taste.

2. Layer Your Lasagna
Spread a thin layer of sauce on the bottom of a 13x9 pan. Lay down one layer of noodles (precooked, if necessary) and top with another thin layer of sauce. Top with one layer of zucchini and yellow squash, a sprinkling of mushrooms and peppers, a handful of spinach and arugula, cauliflower, and cheese. Drizzle with another layer of sauce, lay down another bed of noodles, and repeat! Once you lay down your last noodle layer, top the dish with sauce, cauliflower and cheese.

3. Bake!
Spray a layer of parchment paper with canola oil and place it, oil side down, on the lasagna to prevent the tin foil from sticking. Then, cover with tin foil and stick in the oven for 45 minutes. Remove the tin foil and parchment paper and bake for another 15 minutes so that the top turns golden. Wait a few minutes to eat—it's going to be hot!

We served ours with some gluten-free flatbread (recipe: here) topped with garlic butter. YUM.

In the words of my grandmother, mangia! 

See you soon,
Becky + Tanya

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