Lasagna always reminds me of that funny orange cat named Garfield, because that was his favorite food! I love lasagna almost as much as he does and this vegan version is satisfying, filling, and easy to put together.
It’s also great for the gluten-free people in your life. I found this rice lasagna by DeBoles which worked out very well and honestly, the taste and texture was the same to me as regular pasta. You don’t even have to pre-cook it– but make sure you cover it very well with tomato sauce and use a covered casserole dish to bake this, or else the top layer will dry up (and yes, I speak from experience).
Here is a basic recipe to follow, named in honor of the only cat in the world who eats lasagna, but feel free to add/replace any of the veggies or if you want to use your own tomato sauce recipe.
If you decide to use regular lasagna pasta, just make sure to pre-cook it as directed on the box.
I think Garfield would gobble this up like I did.
Garfield’s Gluten Free Lasagna
Click here for a printer-friendly PDF version of this recipe only.
I used a 9×13 casserole dish. Remember to use a dish with a lid!
For the pasta:
– 1 package of rice lasagna pasta
For the sauce:
- 1/2 an onion, chopped
– 2-3 cloves of garlic, chopped
– 1 can of tomato sauce
– 1 can of chopped tomatoes (if you can find one mixed with Italian spices already, you can get that)
– a few TBS of fresh basil, chopped, or dried basil
– salt and pepper, to taste
– vegetable oil, for cooking
For the filling:
– 1 package of firm tofu
– 2 medium zucchinis or yellow squash, or one of each, cut into thin slices
– 1 package of mushrooms, sliced (or you can buy the sliced packs if you are running low on time)
– 1 large green bell pepper, sliced
– dried herbs of your choice, to taste– I used Herbes de Provence since it is a mixture of a bunch of spices all in one
– salt and pepper, to taste
Start with the sauce. In a medium saucepan heat up some oil. Add the garlic and onions. Cook until onions start to brown. Add the tomato sauce and chopped tomatoes. Stir and bring to a boil. Lower heat and let it simmer for about 10 minutes. Add basil, salt, and pepper. Taste test, adjust seasonings if needed, and remove from heat.
Take the block of tofu, add generous amounts of herbs, salt, and pepper, and begin to crumble and smash the herbs into the tofu with a fork. Crumble all the tofu and make sure herbs, salt, and pepper are evenly distributed.
Preheat oven to 350F.
The next step is to assemble the lasagna. (Remember if you are using regular pasta instead of rice pasta, cook it first according to the package.)
*Here is a quick cheat sheet for the order, starting at the bottom: tomato sauce, pasta, tofu, veggies, then start again with the tomato sauce, followed by the pasta, then the tofu, etc.
Begin by covering the bottom of your dish with a generous amount of tomato sauce. Place the lasagna pasta in a single layer covering the bottom of the dish on top of the sauce. Add a layer of the crumbled tofu, followed by a layer of each of the veggies. Cover the veggies with a layer of the tomato sauce, then start again with the pasta. Repeat until you have filled up your dish and finish with a layer of pasta on top.
Make sure to generously cover the top layer of your pasta with sauce, so that no pasta is left untouched with sauce!
Cover your dish and bake at 350F until pasta is soft, it took me about 45 min to an hour.
Once cooked, cut into big squares and serve!
PS: If you have leftover veggies, they make for a great hash brown scramble the next morning! Just chop into smaller bite sized pieces, add to a heated pan with oil, throw in a couple of chopped hash brown patties or tater tots, add garlic/onion powder, salt, and pepper, stir, and eat! I made that this morning and my mom said she gives it 5 stars haha. Thanks mom! Another plus is that you get rid of leftover veggies quickly while they are still fresh.