Basil/ Oregano/ Parsley/ Pasta/ Recipes

Vegetarian, Gluten-free, Non-dairy Lasagna

Vegetarian, Gluten-free, Non-dairy Lasagna

This lasagna recipe has been many years in the making. I got the original recipe out of my first cook book (Betty Crocker’s Cookbook: Everything You Need to Know to Cook Today… which is actually still available on Amazon) and I made it pretty much how the recipe stated with the exception of leaving the sugar out. Then my husband was diagnosed with celiac disease so I learned how to make it gluten-free. A few years after that we stopped eating meat so then I modified it to gluten-free and vegetarian. This last fall I noticed dairy was making me feel lousy… so I modified the recipe once again.

Hopefully that’s the last set of modifications I’m going to have to make. I’m not sure what Betty would think of how her recipe has been tweaked but I’m happy to say we still get to enjoy some homemade lasagna!

There are a few products I use to make this lasagna (pictured below). Other brands can be substituted if these aren’t available or you prefer others. Before I found Beyond Meat I would use a combination of vegetables (carrots and zucchini) and mushrooms instead of a fake meat product.

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Also, I frequently leave the non-dairy Parmesan cheese out because I have trouble finding it in my area. If I’m feeling fancy I’ll sprinkle some fresh basil over the lasagna once it’s done cooking.

Vegetarian, Gluten-free, Non-dairy Lasagna

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Ingredients

  • 2 tsp olive or canola oil
  • ½ cup onion, diced
  • 2 cups mushrooms, chopped
  • 1 clove garlic, minced
  • 1 bag (10 ounce) Beyond Meat Beyond Beef Crumbles*
  • 3 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh basil (or 1 tsp dried basil)
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 can (15 ounces) tomato sauce
  • 10 gluten-free lasagna noodles
  • 1 container (15 ounces) tofu, firm or extra firm
  • ½ cup non-dairy Parmesan cheese, optional
  • 1 tablespoon chopped fresh oregano (or 3/4 teaspoons dried oregano)
  • 2 cups (8 ounces) shredded non-dairy cheese, mozzarella style

Instructions

1

Add oil to a large skillet and cook onion over medium-low heat, stirring regularly, until just beginning to soften.

2

Stir in garlic and mushrooms and cook about 5 minutes, stirring occasionally.

3

Add the Beyond Beef Crumbles or your "meat" of choice and cook 2 minutes, stirring occasionally.

4

Stir in 2 tablespoons of parsley, the basil, the diced tomatoes, and the tomato sauce. Heat to simmering and then reduce heat a bit to allow everything to cook together for a while. Stir occasionally.

5

Heat oven to 350°F.

6

Cook noodles following package directions.

7

While noodles are cooking, crumble tofu into small pieces (to approximate the appearance of ricotta cheese).

8

Stir 1/4 cup of non-dairy Parmesan, the oregano, and the remaining 1 tablespoon parsley.

9

Drain noodles when done.

10

Spread 1/2 of the "meat" mixture (about 2 cups) in a 13 x 9 x 2 inch baking dish.

11

Top with 5 noodles.

12

Spread one half of the "cheese" mixture (about 1 cup) over the noodles.

13

Sprinkle with half of the non-dairy shredded "cheese". (Or to taste. We usually use less.)

14

Repeat the layers, beginning with step 10, ending with the shredded "cheese" and the remaining 1/4 cup non-dairy Parmesan cheese.

15

Cover with foil and bake 30 minutes.

16

Uncover and bake about 15 minutes longer, or until bubbly.

17

Let stand 15 minutes before cutting.

Vegetarian Lasagna

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