Gluten-Free Vegan Lasagne

Food allergies and intolerances are very common and people struggling with them still want excellent alternatives. In an effort to recreate lasagne with a whole foods allergy sensitive approach, only the cleanest ingredients were used in the most simplistic manner.

Ingredients:

1 large Zucchini, diced
1 large Onion, diced
6 oz Crimini Mushrooms, chopped
4 Garlic cloves, chopped
drizzle of EVOO*
6 oz fresh Baby Spinach**

*denotes items used in step 3
** denotes items used in step 5

Ingredients:

8 oz Beets, diced
8 oz Carrots, diced
drizzle of EVOO*
2-3 Roma Tomatoes, chopped**

*denotes items used in step 3
**denotes items used in step 5

Place prepped veggies in an 9x11" roasting pan and drizzle with EVOO. Roast each pesto mix in separate glass baking dishes. (Do not add spinach and tomatoes.) Roast at 400°F for 1 hour. Stir veggies every 20 minutes to allow for even roasting.

After roasting the veggies, place baking dishes on the stove or counter and allow them to cool for an hour.

Place veggie pesto #1 in a blender or food processor. Your food processor will need the capacity to hold 30 oz or more in volume. Add the baby spinach into the blender/food processor and puree veggies until they are a smooth texture. Transfer the pesto to a storage container or mixing bowl for later use.

Repeat this step with veggie pesto #2 adding the tomatoes to the veggie mix. Transfer the final pesto to a storage container or mixing bowl.

Ingredients:

Pesto #1
Pesto #2
1 box of Explore Cuisine Lasagne Noodles (made from lentil flour)
1 jar of Marinara Sauce

Assembly Order:
First layer – marinara sauce
Second layer – lasagne noodle
Third layer – veggie pesto #1
Fourth layer – marinara sauce
Fifth layer – lasagne noodle
Sixth layer – veggie pesto #2
Seventh layer – marinara sauce
Eighth layer – lasagne noodle
Ninth layer – veggie pesto #1
Tenth layer – marinara sauce
Eleventh layer – lasagne noodle
Twelfth layer – marinara sauce
Thirteenth layer – garnish with chopped mushrooms, zucchini slices, etc.

Allow Lasagne to sit for 40-60 minutes (at room temperature or in the refrigerator).

Bake at 400°F (204°C) for 40 minutes.

Allow lasagne to cool for 30 minutes.

Serve and Enjoy!