Gluten-Free Vegan Veggie Lasagna

 

'Winter' Squash Lasagna can be switched out for many different Summer veggies as well, so give this one a try.  It's a true flavor winner!  #veganlasagna #vegandinner #whatveganseat #veganfoodshare #vegansofig #veganfoodporn #veganitalian #veganpasta #glutenfreevegan

Somedays I really miss my old ooey- gooey cheesy pasta favorites.

Since going dairy free and moving to a plant based diet, I’ve had to come up with some significant substitutions for meals.  This Squash Lasagna is a great substitute for cheese laden traditional lasagna.  It has all the texture and flavors you need to fill you up without leaving your body aching and bloated.

'Winter' Squash Lasagna can be switched out for many different Summer veggies as well, so give this one a try.  It's a true flavor winner!  #veganlasagna #vegandinner #whatveganseat #veganfoodshare #vegansofig #veganfoodporn #veganitalian #veganpasta #glutenfreevegan

 

I love all the varieties available in winter squash and decided they would make a wonderful creamy filling

for the layers of pasta instead of ricotta or mozzarella.

'Winter' Squash Lasagna can be switched out for many different Summer veggies as well, so give this one a try.  It's a true flavor winner!  #veganlasagna #vegandinner #whatveganseat #veganfoodshare #vegansofig #veganfoodporn #veganitalian #veganpasta #glutenfreevegan

 

SAMSUNG

Vegan Veggie Lasagna
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Ingredients
  1. 3 Cups of cooked squash (I haven't tried this with pumpkin, I think it may be too watery)
  2. 12 oz. of Non Dairy Sour Cream like Tofutti brand
  3. 8 oz. of Vegan / Non Dairy Mozzarella Cheese, shredded
  4. 4 oz. of Vegan / Non Dairy Parmesan Cheese, grated
  5. 1/4 tsp. Cinnamon
  6. 1 tsp. Sea Salt
  7. 1 tsp. White or Black Pepper
  8. 1 tsp. Garlic Powder
  9. Pinch of Tumeric
  10. 1/2 tsp. Red Pepper Flakes
  11. 5 - 6 Cups of fresh Baby Spinach
  12. 1 Box / 12 - 15 Gluten Free Lasagna noodles (uncooked)
Instructions
  1. Puree cooked squash, sour cream, and seasonings in a blender or food processor until smooth and creamy.
  2. Starting with the Squash puree, build layers of puree / lasagna strips, Spinach leaves and Mozzarella substitute. I used an 8 X 8 glass container and had 3 layers of lasagna pasta noodles total.
  3. End the layers with Squash puree and then cover with the Parmesan substitute cheese. Cook at 300 for 30 minutes covered and then brown the top for 5 minutes uncovered. Let sit for 15 minutes before slicing so the sauces will firm up.
  4. Serves 5-6. Serve with a Marinara or Tomato sauce for a more traditional Italian dish. Freezes well or store in the fridge up to 1 week.
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7 thoughts on “Gluten-Free Vegan Veggie Lasagna

    1. Canned Time Post author

      Love butternut, good luck with yours if you do. Its dense so it goes a long way too. Tastes better than it looks actually. The picture makes it seem dry but its more creamy. Thanks for sharing 🙂

    1. Angela @ Canned Time Post author

      Hey! Just to give you a heads up, I’ve changed my domain to a self hosted site and although it’s still on WordPress, if you were following Canned-Time you’ll probably need to ‘re-follow’ Canned-Time.com to get the post updates. If you go to the site, I’ve added an easy click floating “follow” button that should show on the bottom right of the screen. Just click and follow to continue seeing my posts when published. Or you can manually enter the site address in your WordPress options.
      Thanks so much for your comments and support. Hope to hear from you soon 🙂

      Angela

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