Super Easy No Boil Gluten Free And Vegan Lasagna
Since going gluten-free, I've struggled to find a good noodle for lasagna. It may be because I'm not a huge fan of lasagna so I wouldn't look for it extensively anyways. But everyone that I've talked to has told me time and time again that they cannot find a good noodle for the base. With my job, I constantly get introduced to new products. Pastas, bars, cookies, mixes, you name it. So when I got the chance to come across this new Explore Cuisine Green Lentil Lasagna noodle on complete, accident, I was extremely surprised.
Keep in mind, I was not a big fan of lasagna in the past. Key word "was". But after trying this noodle, I have probably had lasagna at least every day for the last few weeks. But hey, it's for my job so I can say that I'm just working, right?
This gluten-free lasagna recipe is super easy, vegan, dairy free, soy free, grain free, and best of all, you don't even have to boil the noodle. The nice thing is that the noodle itself is actually just made from lentils, peas, and beans! That means it's also healthy, naturally gluten-free, and low carb as well. My recipe for this lasagna is easy, delicious, and one that even non-lasagna lovers, like myself, will enjoy.
1 box Explore Cuisine Green Lentil Lasagne Noodles (12 noodles)
1 (8oz.) bag of Daiya Mozzarella Cheese
2 (24 oz.) jars of Classico Spicy Red Pepper Sauce
2 zucchinis – sliced into thin slices
2 summer squashes – sliced into thin slices
1 cup of mushrooms – sliced
2 cups of raw spinach leaves
1 white onion (diced)
2 Tbs. fresh basil (chopped)
2 Tbs. diced garlic
Salt & pepper to taste
Preheat oven to 400 degrees
In 9 x 11 pan place 1/2 of pasta sauce in bottom of pan. Use 4 uncooked lasagna noodles to create a single layer on top of the sauce.
Add single layer of zucchini and summer squash slices
Add layer half the mushrooms, onions, basil, garlic, 1 cup of spinach and 1/3 bag of mozzarella
Use another 4 uncooked lasagna noodles to create another single layer of noodles.
Add another layer of remaining zucchini, summer squash, mushrooms, spinach, onions, basil, garlic and 1/3 bag of mozzarella
Top with another single layer of 4 uncooked lasagna noodles. Then top with ½ jar of remaining sauce.
Cover with aluminum foil and bake for 50 minutes.
Uncover, sprinkle with remaining mozzarella cheese and 1 cup of sauce. Bake uncovered for an additional 10 minutes or until cheese is melted.
When's the last time you tried a good tasting lasagna? Comment below!