GF Recipes, Vegan

Vegan Butternut Squash and Kale Lasagna, Gluten-Free

14 Comments 30 September 2013

Vegan Butternut Squash and Kale Lasagna, Gluten-Free

The Husband and I went out for a lovely anniversary dinner at a vegan restaurant, and I had the most incredible lasagna I’ve ever had. Not the most incredible gluten-free lasagna, not the most incredible vegan lasagna, but the most incredible lasagna I’ve ever had. And I ate every last bite. I probably would have licked the plate if we hadn’t been dining in public. (By the way, I’m still pinching myself that we can walk around the corner from our apartment to eat at a vegan restaurant. I love this city.)

Our experience inspired me to make a vegan lasagna at home, where plate licking is perfectly acceptable.

The fun part about this lasagna is there aren’t any traditional pasta noodles. So you don’t have to worry about finding the perfect gluten-free lasagna noodles. The “noodles” are thinly sliced vegetables, so this is a naturally gluten-free dish that is actually good for you. With a mandoline slicer you can get your ingredients nice and thin, about 1/4 inch thick.

Don’t let the true veggie nature of this lasagna scare you away. It is Husband approved. Butternut squash becomes the base layer of noodles.

Butternut_noodles_Gluten-Free_Cat

A sauteed kale and mushroom mixture topped with tofu slices comes next, but you can order your layers anyway that seems yummy.

Tofu_layers_Gluten-Free_Cat

Layers of veggies and sauce with sprinklings of Daiya cheese give it the decadent taste you expect when you order lasagna.

Vegan_lasagna_layers_Gluten-Free_Cat

Daiya cheese may not melt as pretty as dairy cheese…

Prebaked_lasagna_Gluten-Free_Cat

But it tastes so good!

Baked_lasagna_Gluten-Free_Cat

 

Vegan Butternut Squash and Kale Lasagna, Gluten-Free

by Heather

Ingredients:

  • 1/2 large butternut squash, peeled and sliced in 1/4 inch slices (about 9 slices)
  • 1 large zucchini, peeled and sliced in 1/4 inch slices
  • 1 package Daiya cheese, mozzarella flavor
  • 1 package firm tofu, drained and pressed
  • 2 T. olive oil
  • 2 cloves garlic, minced
  • 1/2 c. chopped yellow onion
  • 8 oz. package of sliced baby bella mushrooms
  • 1/2 tsp. sea salt
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • 8 large kale leaves, stems removed and chopped
  • 2 jars pasta sauce

Directions:

1. Drain and wrap tofu in several paper towels. Place a heavy plate, pan, or book on top to press out the liquid as you prepare the vegetables.

2. Prepare butternut squash and zucchini. Peel and slice in 1/4 inch slices with a mandoline slicer. Set aside on paper towels.

3. Slice tofu into 1/4 inch slices with a mandoline slicer and place on paper towels to absorb moisture.

4. Heat olive oil in a large pan, add garlic and saute until golden. Add chopped onion and saute until translucent. Add sliced mushrooms, sea salt, oregano, and basil. Cook until tender. Remove from heat and set aside.

5. Preheat oven to 400.  Place 1 cup of pasta sauce in the bottom of a large 9×13 glass baking dish and spread to the edges. Layer ingredients: butternut squash slices, sauce, daiya, kale mushroom mixture, tofu slices, sauce, daiya cheese, zucchini slices, sauce, daiya. (You can layer any way you’d like, but the butternut squash needs to be the first layer.)

6. Bake at 400 for 45 minutes. Remove from the oven, and let it rest for 10 minutes before serving.

Serves 6-8

Serving_Gluten-Free_Cat

So the first slice was a little shy and droopy, but leftovers stood tall and proud after the camera was put away. Bashful lasagna…

Readers, dish!

  • What restaurant meal has inspired you lately?
  • Have you ever made veggie lasagna? What are your favorite layers?

This recipe was shared at Slightly Indulgent Tuesdays, Gluten-Free WednesdaysAllergy-Free Wednesdays, Healthy Vegan Friday, Gluten-Free Fridays, and Wellness Weekend.

Your Comments

14 Comments so far

  1. Sophie says:

    MMMMM,…A wonderful gluten-free vegan lasagna! It looks very scrumptious too!

  2. Susan says:

    This recipe sounds very nice. The amazing thing about it to me is that I think it is the first such recipe I’ve seen where the ‘noodles’ are actually also a fast carb. Definitely worth trying even though I’m neither vegan nor gluten intolerant.

  3. amber says:

    Looks super amazing my friend!!! Yum yum.

    Hope you have a great week.

  4. Luke says:

    Wow this looks great! My wife has made a vegan eggplant lasagna that was very good. I will have to send this her way.

  5. Linda says:

    I love this idea, Heather. It’s great for anyone avoiding pasta. I might like to try it with some meat. (You know me!)

  6. Holy crap this sounds awesome!!! I can’t wait to try it out. I have never tried making lasagna out of noodles before, but it sounds like such a fab idea.
    I use tinkyada noodles as they are really good gf ones, but this sounds better =)

  7. This looks delicious and I can’t wait to try it! Definitely love how you use the layers of veggies – so smart.

  8. jenny says:

    I made it last night and it was great!!!! I didn’t have Daya so i just used whatever shredded cheese I had in the fridge. I only needed to use 1 and 1/2 bottles of pasta sauce. It was so tasty. Definitely be making it again!

    • Heather says:

      Jenny, I am so glad that you enjoyed it! I was just thinking of making this again over the weekend now that it’s chilly out. And we have guests coming! Thanks so much for the feedback!

  9. Michele says:

    Made this tonight..left out the kale and the tofu…it was soooooooooooooooo good!!!! Will make it again!! Thank you for this awesome recipe.

  10. Erin says:

    This was wonderful. Made it on spec for a dinner party and people couldn’t get over how great it was. Only needed 1 jar or sauce. Thank you.

  11. Abby says:

    This recipe kicks ass! It is soooo delicious. It provides the same variety of flavors and texture combinations as normal-people lasagna, but it is probably way healthier and is definitely way tastier! Next time i think I am going to go bananas with the amount of kale I add, because that is the best part. I am also going to make sure to cut the zucchini and squash way thinner than I did. I was doing it without a mandolin, so the thickness of the slices varied a lot and the veggies were still crunchy when it came out of the oven. Thank you so much for posting this, I am going to make it all the time!


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A Curious Girl in the Gluten-Free World

I'm a curious girl, wife, teacher, friend, fitness fanatic, foodie, high raw vegan, child of the King, and Mama Cat. I've made the transition from baking and cooking gluten-free to creating raw vegan recipes that are naturally gluten free. My gluten intolerance opened up my diet to a whole new world of nutritious plant-based foods. And now I have another challenge ahead...I'm moving to New York City! I look forward to Living Raw Vegan in the City and sharing my experience with you.

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