Vegan, Gluten-Free Lasagne

I’m exhausted.

For the Canada Day weekend, we had ten young people descend on the cabin, and, while it was lovely being around all that young energy, I always think I’m an extrovert, when I’m actually an introvert. As you likely know, extroverts become energized from social interactions, while introverts (even when they enjoy social interaction) lose energy and need to recharge (preferably in a darkened room with no sensory engagement whatsoever!).

Anyway, James and I had a lovely time cooking for the youngsters, and I think I must’ve baked ten loaves of bread–baguettes and boules topped with various seeds and olives and cheese and jalapeno peppers. On Canada Day, James made three huge pans of lasagne and I made one small pan of vegan, gluten-free lasagne for my niece, Dana, who’s a vegan and for one of my nephew, Stefan’s friends, who cannot tolerate gluten. It turned out rather well, and both raved about it (I hope they weren’t just being polite!). Also, Stefan’s friend was delighted because he hadn’t eaten lasagne in years.

Here’s the recipe:

Vegan Lasagne

Ingredients

1 pkg gluten-free lasagne noodles

1 pkg Daiya shredded vegan mozarella

10 ounces fresh baby spinach

1 TBS vegetable oil

1/2 lb. white button or cremini mushrooms

1.5 cups universal marinade

1 chopped onion

3 TBS chopped garlic

1.5 cups cooked tomato pasta sauce

Directions:

Peel and slice the mushrooms, place in a bowl, and cover with the universal marinade for an hour or so. It’s important to peel the mushrooms, so they retain more of the marinade. Next, heat up the oil in a frying pan and saute the chopped onion and garlic for a few minutes. Add the marinated mushrooms (retaining the fluid for another recipe!) and saute until the mushrooms are nicely browned. Next, make the pasta sauce (I used some of the sauce James made for the other lasagnes–it’s just a basic tomato sauce with onions, garlic, fresh basil, oregano, and rosemary…and more mushrooms). Now for the assembly:

Get a loafpan and spread the bottom with a little bit of sauce (so the noodles are not in direct contact with the pan). The layers should be in the following order:

  1. 1/2  of the softened gluten-free noodles
  2. 1/2 the tomato sauce
  3. 1/2 the fresh baby spinach
  4. 1/2 the mushroom mixture
  5. 1/2 the Daiya vegan cheese

Repeat the layers, and bake at 350 for about thirty minutes:

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I had a piece myself and it was QUITE delicious!!

Sadly, the Denman heart was a casualty of the various games–bocci, croquet, football, a Frisby drinking game, and various other games.

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This is what it normally looks like:

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But a fine time was had by all…

 

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But I have a feeling we’ll be finding empties for weeks to come!

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And, after a bit of a cheesy weekend, we’re back on the plant-based wagon with this delicious vegan chef’s salad:

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