RADICAL REMISSION EATS
Favorite Recipes from our Certified Radical Remission Teachers

Vegan & Gluten-Free Roasted Vegetable Lasagna

This vegan, gluten-free lasagna is so hearty and delicious that we're betting your Italian friends won't even be able to tell the difference between this tasty dish and the real thing! Let us know how you like it, and feel free to email us your favorite recipes - we'll be featuring kitchen-tested favorites in the newsletters.

Prep Time: 45 mins       Cook Time: 90 mins        Serves 6-8

INGREDIENTS

For Roasted Veggies:

2 Large Shallots

2 Yellow Peppers

2 Peeled Carrots

1 Zucchini

1 Pint Cherry Tomatoes, Halved

Splash Olive Oil

Salt & Pepper 

For Lasagna:

1 Box Green Lentil No-Boil Lasagna Sheets

1 Package Miyoko Vegan Fresh Mozzarella

2 Cups Riced Cauliflower

2 Cups Vegan Ricotta

2-3 Cups Marinara Sauce

  1. Preheat oven to 400 degrees Farenheit.

  2. Roughly chop the raw vegetables into long strips. Lightly toss in olive oil and sprinkle with sea salt and black pepper.

  3. Lay veggies evenly on parchment in a roasting pan & cook for 20-30 minutes, occasionally stirring/turning. Veggies may be roasted to your desired tenderness & color.

  4. While veggies are cooking, stir riced cauliflower with vegan ricotta. Alternately you may blend them in a food processor.

  5. Spoon marinara sauce on the bottom of your lasagna pan. Cover with lasagna sheets & spoon more marinara over top.

  6. Spread a layer of the ricotta mixture over noodles & sauce, then layer roasted veggies over top.

  7. Add one more layer of noodles, top with sauce, then dollop remaining ricotta mixture & layer of sliced vegan mozzarella.

  8. Cover lasagna & bake for 30 minutes. Remove cover and bake for 30 more minutes

  9. Lasagna may be cut into squares and frozen for future servings.

VEGAN RICOTTA: While most grocery stores that carry vegan cheeses will have ricotta on their shelves, we recommend making your own! Simply blitz 2 cups of slivered almonds in a food processor  for 1 minute, then add 3 Tablespoons almond milk, 1 teaspoon olive oil, 1 Tablespoon nutritional yeast and a sprinkle of sea salt and blend for one more minute. You can add more almond milk if needed, and a squeeze of lemon and/or a pinch of garlic salt if you'd like a little more flavor. Vegan ricotta can be refrigerated for up to a week, but we're guessing it won't last that long once you experience how easy and tasty it is to make! 

 
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