OH HAY. A couple of weeks ago I decided to spend a Saturday afternoon testing out this vegan lasagna recipe. I got the idea for it on the back of a brown rice pasta package I was perusing in my local Whole Foods and decided to improvise and make my own healthier, vegan version (often how most of my recipe ideas start out.) A good chunk of people (aka more than my Mom and sister) react to the the Instagram story of it and ask for the recipe so viola- ask and you shall receive.
I will totally preface that this recipe does not take a lot of prep but does take a long time to bake. The awesomeness behind it is that you don’t have to boil and cook the lasagna noodles in a pot beforehand- you just layer the dry noodles quickly into a baking dish and then let the oven heat do the work.
Also, this is a nice spin on vegan comfort food that uses clean, whole food ingredients. It’s amaze balls to prep and make in advance and then be able to save for quick, weeknight dinners- an especially easy gourmet meal to reach for after a long day at the office (when you just wanna binge old Southern Charm seasons on Bravo, ya feel me?) Add a glass of my favorite sugar and hangover free wine, Dry Farm Wines (more about them in this post here), and you’re effing golden. Ok, here we go!
PS- In addition to being vegan and of course dairy-free (duh), this recipe is gluten-free!
Vegan, No Boil, & Gluten Free Lasagna
PREP TIME: 15 minutes
COOK TIME: 60 minutes
KITCHEN TOOLS: Baking dish (I like this Creo Smartglass one here)
INGREDIENTS (ALL ORGANIC)
Braggs First Cold Pressed Olive Oil
Oregano (spice or fresh)
1 large can crushed tomatoes
2 tablespoons chia seeds soaked in 3 tablespoons water for like 15 min. (This is always what I use instead of eggs! It’s an easy, vegan hack for eggs that works like a charm. The chia seeds swell up with the water and then keep things bound together when cooking.)
Ok you guys know by now if you’ve tried any of my other recipes that I like to keep things easy. I don’t really use exact measurements on anything and I don’t like over complicated recipes that require a million and one ingredients and take forever- like literally who in this day and age has 2 hours to whip up dinner or something for themselves or their fam? Not I said the fly. So, with this lasagna recipe, I quite literally just followed the instructions on the back of the box and improvised a teeny bit.
1- First, get set up. Add the crushed tomatoes in one bowl and then mix the almond ricotta with the soaked chia seeds in a separate bowl. Ok, now you’ve got your two bowls, your baking dish, and the other ingredients out so you’re ready to go.
2- Spread out a layer of crushed tomatoes to the bottom of the baking dish.
3- Take the lasagna noodles straight out of the box and lay on top of the crushed tomatoes in the baking dish. BUT, before you lay them down into the dish, swipe on the almond milk + chia seed mixture to each.
4- Add a layer of crushed tomatoes on top and then sprinkle on Braggs Nutritional yeast, oregano, and garlic powder seasoning.
5- Repeat steps 3 & 4 until all noodles are done and in the baking dish.
6- Finish the top of the lasagna with a thick dust of nutritional yeast.
7- Lay a sheet of parchment paper on top of your baking dish (I like this brand called If You Care here). Also just a side note– we are using parchment paper rather than Aluminum foil. I don’t like Aluminum in my deodorant and I don’t want it baking into my food!
8- Bake the lasagna in the oven for 60 minutes at 375 degrees.
9- Top with a light drizzle of olive oil and eat up!
Are you guys liking these recipe posts? Please DM, email me, comment here, or whatever you want to do to share feedback. I am posting more of these DOTL recipes based on what you all tell me you want to see. Pretty please, let me know!
Until next time,
XOXO – Dani