It was one of those days when I couldn’t decide what to make for dinner. My mom was visiting from BC and we wanted to cook something together. “Why not lasagna?”, she said. I had never made a lasagna before so I thought, what a perfect time to create a vegetarian lasagna for all our veggie friends?! The result is a dish fine enough to serve your meat-lovin’ friends too. Enjoy!
P.s. We used brown rice noodles and they were super fragile! We recommend rinsing them in cold water individually, once they are cooked, and lying them individually on a tea towel to dry before you try to use them. You can also use any other gluten free lasagna noodle, such as Kamut, one of our other favourites.
Makes: 1 pan
Cook Time: 2.5 hours with prep
1 package rice lasagna noodles (we like Pasta Joy brand and kamut as a wheat alternative)
1 tbsp olive oil
16 oz mushrooms, chopped (we used crimini but any variety will be great)
2 med yellow onion, chopped
5 garlic cloves, minced
1/2 tsp dried chili flakes
2 small zuchinni, chopped
1 can tomato paste (5.5 oz)
1 28oz can whole tomatoes, drained (we like Eden Organic with Basil)
1 bay leaf
1/2 cup italian parsley, roughly chopped
1 tsp oregano
1/4 tsp ground nutmeg
1/4 tsp smoked paprika
226 grams soft, unripened goat cheese (2 packages, 113g each)
1/8 tsp tarragon
1 bunch spinach
1 package vegan mozzarella (we like Earth Island and Daiya brands)
1 eggplant, sliced
Cook noodles according to package instructions and set aside.
Pre heat your oven to 350.
Over med-high heat warm 1/2 tbsp of olive oil in a frying pan. Once warmed, sautee onions, garlic and chilli flakes until onion is soft; about 10 min. Add mushrooms and continue to sautee until they are sticky about 6 min. Reduce heat to med and add the remaining olive oil, zuchinni, tomato paste, whole tomatoes, bay leaf, parsley, oregano, nutmeg and paprika. Stir mixture until all ingredients are combined and the tomatoes are broken apart. Add S&P to taste. Reduce heat to low and allow to simmer for 5-10 min, until mixture is thick and most of the moisture has been absorbed.
In a seperate bowl warm up the goat cheese in the microwave for 30 seconds so it’s smooth, and combine with the tarragon.
Now for the assembly! In an ungreased deep baking dish lay down 1/2 of the tomato mixture, then 1/2 of the fresh spinach, then a layer of noodles. Next, carefully spread 1/2 of the soft goat cheese on top of the noodles, then sprinkle 1/2 of the mozzarella. Now, lay down the eggplant slices – don’t worry if they overlap, they will reduce during cooking. Sprinkle the eggplant with S&P. Repeat the tomato, spinach, noodles, and cheese layers.
Bake uncovered for 1 hour. After 1 hour, turn your oven off, cover the lasagna with foil and let it sit in the warm oven for 30-60 min. The longer it rests the better it gets!
2 Responses to Vegetarian Lasagna
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