Vegetarian Lasagna

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vegetarian lasagna

Vegetarian dishes are a great way to reduce your environmental footprint. Meat-less (and cheese-free) meals use fewer natural resources from farm-to-table.

Ingredients:

Tomato Sauce

  • 24 oz. tomato sauce (fresh seeded tomatoes food processed; organic, roasted tomatoes, or your choice)
  • Approx 1-2 tsp. each: Fresh (or dry) Basil, Oregano, Parsley (adjust to your taste)
  • Dash of sea salt
  • Dash of fresh ground pepper

Bechamel Sauce

  • 5 T. Earth Balance (soy free) or 5 T. Sunflower Oil
  • 1/4 c. gluten-free flour mix
  • 4 c. coconut milk beverage, unsweetened (So Delicious brand or make your own)
  • 2 tsp. sea salt
  • 1/4 tsp. ground nutmeg
  • 1/2 tsp garlic powder

Noodles: Gluten-Free Lasagna Noodles (Tinkyada noodles are awesome)

Tomato Sauce Preparation
Mix ingredients together and heat up but do not bring to a boil. The longer it sits, the more flavor the herbs release into the sauce.

Bechamel Sauce Preparation

  1. Heat Earth Balance on low heat till melted (If using Sunflower Oil heat on medium for about 5 min).
  • Whisk in 1/4 cup gluten-free flour mix; Immediately add 4 cups coconut milk.
  • Whisk continuously over medium heat for about 20-30 minutes or until thick.
  • Add sea salt, ground nutmeg and garlic.

Noodle Preparation
Preheat Oven to 350°F. Cook noodles as box instructs, rinse and lay out flat on parchment paper right away, but do this right before you put the lasagna together so noodles do not dry out.

Put the Lasagna Together

  1. 9x11 baking dish
  2. Place a layer of tomato sauce in baking dish, layer of noodles, spoon Bechamel sauce over noodles;
  3. Drizzle some tomato sauce, layer of noodles, Bechamel, Drizzle of tomato sauce;
  4. Last layer of noodles, tomato sauce and Bechamel.

Cook at 350°F for 30 minutes, allow to sit for at least 15 minutes before cutting and serving.

Healthy Add-ins:
Quartered or chopped artichoke hearts, zucchini or other squash, diced/shredded onion, spinach or just about anything you like can be added in between the layers. Can also use sheep's milk Manchego cheese if that is a tolerated food. But you don't have to use it as the Bechamel thickens up and acts like cheese.

Image Attribution: Elena Veselova/bigstockphoto.com
References

Cranberry Orange Biscotti

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cranberry orange biscotti

Almost too good to be true ... vegan, gluten-free, cranberry orange biscotti are a delicious treat to enjoy with a cup of tea or your preferred after-dinner elixir. Even the kids will love them!

Ingredients:

  • 1 1/4 cups blanched almond flour
  • 1 T arrowroot powder
  • 1/4 tsp Celtic sea salt*
  • 1/4 tsp baking soda
  • 1/4 cup raw honey
  • 2 tsp orange zest
  • 1/4 cup dried cranberries
  • 1/4 cup pistachios

Instructions:

  • In a food processor, combine almond flour, arrowroot powder, salt, and baking soda.
  • Pulse until ingredients are well combined.
  • Pulse in agave nectar and orange zest until the dough forms a ball.
  • Remove dough from food processor and work in cranberries and pistachios with your hands.
  • Form dough into 2 logs on a parchment-lined baking sheet.
  • Bake at 350°F for 15 minutes, then remove from oven and cool for 1 hour.
  • Cut the logs into 1/2-inch slices on the diagonal with a very sharp knife.
  • Spread slices out on a baking sheet and bake at 300°F for 12-15 minutes.
  • Remove from oven and allow to cool, set, and become crispy.

Serves: 12 baby biscotti

* Celtic Sea Salt has a stronger taste than other salts. If you find your biscotti too salty for your liking, try reducing to a little less than a 1/4 tsp.

Image Attribution: Alex9500/bigstockphoto.com