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.
A sauteed kale and mushroom mixture topped with tofu slices comes next, but you can order your layers anyway that seems yummy.
Layers of veggies and sauce with sprinklings of Daiya cheese give it the decadent taste you expect when you order lasagna.
Daiya cheese may not melt as pretty as dairy cheese…
But it tastes so good!
Vegan Butternut Squash and Kale Lasagna, Gluten-Free
- 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
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.
So the first slice was a little shy and droopy, but leftovers stood tall and proud after the camera was put away. Bashful lasagna…
- 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 Wednesdays, Allergy-Free Wednesdays, Healthy Vegan Friday, Gluten-Free Fridays, and Wellness Weekend.