Monday, June 16, 2014

GF + Vegan lasagna aka life




Gluten Free Vegan Lasagna
Ingredients:
gluten Free lasagna pasta
5 cups chopped spinach
high-quality sea salt, to taste
freshly ground black pepper, to taste
15-20 ounces Marinera sauce
Vegan mozzarella cheese (block and/or shredded) 
Preheat the oven to 350º F
Apply a layer of marinara sauce to a small-medium sized baking dish (mine was 9x13). 
Then a layer of 1/3 of the pasta 1/3 of the marinara sauce, 1/3 of the spinach, and 1/3 of the vegan cheese. Repeat until you fill up the baking dish and then sprinkle with some more cheese.
I cooked this lasagna for about 60 minutes, but it might take less or longer time depending on the size of your baking dish and the type of pasta you are using. Just carefully stick a fork into one of the sides since the pasta at the borders will take the longest to cook.
Let it stand for about 15-20 minutes, since it will be extremely hot and hard to cut.
I sprinkled some oregano and some thyme on it when it was done & served it to my non-vegan friends who had no idea that there was no dairy in it.
Bon profit, as the say on my island,
talk to you soon lovelies,



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