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Vegan Gluten-Free Lasagna.

Vegan Gluten-Free Lasagna

8 oz of gluten-free lasagna noodles
1 lb. of firm tofu3 cloves of garlic, minced
1 tbsp. of olive oil1 cup of unsweetened almond milk
2 tbsp. of nutritional yeast
2 tbsp. of cornstarch1 tbsp. of dried basil
1 tbsp. of dried oregano
1 tsp. of salt
1/2 tsp. of black pepper
2 cups of marinara sauce
2 cups of sliced mushrooms
2 cups of sliced zucchini
2 cups of sliced eggplant
2 cups of fresh spinach
2 cups of vegan mozzarella cheese

Instructions


Preheat the oven to 375°F.
Cook the gluten-free lasagna noodles according to the package instructions.

Drain and set aside.In a pan, heat the olive oil over medium heat.

Add the minced garlic and sauté for 1-2 minutes until fragrant.

Crumble the tofu into the pan and cook for 5 minutes, stirring occasionally.In a small bowl, mix together the unsweetened almond milk, nutritional yeast, cornstarch, dried basil, dried oregano, salt, and black pepper.

Pour the mixture into the pan with the tofu and stir to combine. Cook for another 2-3 minutes, until the mixture thickens and becomes a creamy consistency.In a separate pan, sauté the mushrooms, zucchini, eggplant, and spinach for 5-7 minutes, or until the vegetables are tender and lightly browned.

In a 9x13 inch baking dish, spread 1 cup of marinara sauce on the bottom of the dish.

Layer the cooked lasagna noodles on top of the marinara sauce.
Spread half of the tofu mixture on top of the noodles.Layer the sautéed vegetables on top of the tofu mixture.

Sprinkle 1 cup of vegan mozzarella cheese on top of the vegetables.
Repeat the layers with the remaining noodles, tofu mixture, vegetables, and vegan mozzarella cheese.Spread the remaining marinara sauce on top of the cheese.

Cover the baking dish with foil and bake for 25 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let it cool for 10 minutes before slicing and serving.

Vegan Gluten-Free
Paul Morgan

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