For two days, I was busy creating this flavorful, colorful, nutritious, low-fat, gluten-free, grain-free, vegan lasagna for my mom’s birthday! It worked, and it was a hit! Everybody loved it, including my picky meat-eater husband, and there was no left over! Instead of ricotta cheese, I used tofu and cauliflower, and instead of noodles I used strips of eggplant, zucchini and potatoes. And I promise it tastes delicious!
It take a long time to make it (about 2 hours total) so it should be a special dish for a special occasion. It makes enough to fill a 9″x13″ casserole pretty fully, and it has about 8 servings depending on how hungry people are!
Gluten-Free Mediterranean Vegan Lasagna
Author: Lighter Self
Recipe type: Main Dish
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
- For the noodles:
- 2 medium zucchinis, sliced into thin strips
- 1 medium eggplant, sliced into thin strips
- 3 medium red potatoes, sliced into thin strips
- 1 tsp. olive oil
- ¼ tsp pink Himalayan salt
- ¼ tsp freshly ground black pepper
- For the “ricotta cheese”:
- 1 medium head of cauliflower, chopped into ½ inch pieces
- 1 pound extra firm tofu
- The juice of 3 freshly squeezed lemons
- ½ tsp. pink Himalayan salt
- ¼ tsp. freshly ground black pepper
- For the sauce:
- A jar of your favorite organic tomato sauce
- 2 Tbsp. fresh basil, chopped
- 1 tsp. oregano
- ½ tsp. marjoram
- ½ tsp. sage
- 7 cloves garlic, minced
- ½ tsp. pink Himalayan salt
- ¼ tsp. freshly ground black pepper
- 1tsp. coconut oil
- 15 asparagus, chopped into inch pieces
- ¼ cup green olives, sliced
- 2 cups mushroom, sliced
- 1 large onion, cubed
- 1 cup heart of palm, chopped into 1 inch pieces
- 1 red bell pepper, cubed
Instructions
- Season the sliced zucchinis, eggplant and potatoes with salt, pepper and a little bit of olive oil, and place them in a single layer on two to three baking sheet. Heat under the broiler for 4 minutes on each side. Remove from cookie sheet and set aside. Preheat the oven to 370 degrees.
- Season the cauliflower pieces with ¼ tsp. salt and pepper and spread in a single layer on a baking sheet. Bake for 10 minutes each side until lightly browned and soft. (20 minutes total)
- Crumble the tofu in a mixing bowl until it looks like ricotta cheese. Add lemon juice, salt and pepper. When the cauliflower is done, add it to the tofu mixture, mash it together and set aside.
- Add coconut oil to a large pan, then add garlic, onions and sliced mushrooms. Cook for about 5 minutes, or until mushrooms are ready, then add asparagus, red bell peppers and cook for about 2 more minutes. Then, mix in the tomato sauce, olives, hearts of palm, oregano, basil, marjoram, sage, salt and pepper and cook for about 5 more minutes.
- Preheat the oven to 360 degrees. In an 9″x13″ casserole, pour a thin layer of the tomato sauce, then add a layer of eggplant. Then, spread some of the cauliflower/ tofu on top of the eggplant. Then, pour the sauce on top. Next, repeat the layers one more time, but the second layer of “noodles” should be zucchini slices instead. The top layer should be potato slices, sauce, and cauliflower/tofu on top.
- Bake for 45 minutes until the top is browned and sauce is bubbling. Then, remove from oven and let it stand for 10 minutes before serving. Enjoy.
