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GLUTEN FREE VEGAN LASAGNA IN UNDER 45 MINUTES

I wanted to make a vegan lasagna and when I googled some recipes everything I saw was so complicated and had a ton of steps. I love to cook, but when I see that something takes over an hour I immediately lose interest. The most important thing for me in sharing recipes is to make everything as accessible as possible in the least amount of time. Recipes don’t have to be difficult to be delicious, keep it short and simple. My motto.

INGREDIENTS (ALL ORGANIC)

PROCESS

  1. Boil Jovial lasagna in large pot for 10 minutes with sea salt in water to keep noodles from sticking together
  2. Preheat oven to 375 degrees
  3. While the noodles are boiling, slice zucchini and cut mushrooms
  4. Lightly sauté zucchini and mushrooms in a pan on medium heat with olive oil
  5. Add a layer of marinara sauce to baking pan
  6. Drain noodles in strainer
  7. Add three to four (depending on baking pan size) lasagna noodles to the baking pan (noodles do expand, so if there is a little space between noodles, don’t worry)
  8. Add another layer of marinara sauce
  9. Add zucchini and mushrooms
  10. Add a layer of vegan cheese
  11. Add spinach
  12. Place another layer of lasagna noodles
  13. Add another layer of marinara sauce
  14. Add zucchini and mushrooms
  15. Add a layer of vegan cheese
  16. Add spinach
  17. Place the top layer of lasagna noodles
  18. Top with marinara sauce, nutritional yeast, basil and sprinkle sea salt
  19. Cook on 375 degrees for 35 minutes

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