I love lasagna, especially since it’s loaded with cheese. And noodles. But when trying to make a healthy noodle casserole and then trying to make it gluten-free, well best laid plans right? At least making something healthy is really easy for me. Just saute up a ton of veggies, toss with really good homemade marinara sauce and there you go. Try some vegan and gluten-free Zucchini Lasagna.
You know what is really hard about trying to make things gluten-free? (Not that I need to eat gluten-free but it makes me feel healthier) Besides my gluten-free baking adventures, the fact that finding a really good gluten-free noodle that holds up during week-long eating is difficult. And also finding a noodle that is not spaghetti or ziti. Because that is really the only kinds of noodles out there. I don’t know why, but finding a lasagna or shells (to stuff) are not anywhere that I can find. I don’t know what GF noodle-makers are thinking but don’t we all want some noodles to stuff or layer? Sheesh. So I had to think of what I could use to layer and make lasagna.
Well I knew it was going to be zucchini because the store had some amazing looking squash – nice and dark green and huge. But I didn’t want to make the long cut of noodles like an actual floured up noodle – they don’t cut well and then they squish down, and then some portions don’t the noodle. Anyway – personal problem. So I (carefully) used my mandolin and sliced the zucchini into small, thin rounds and layered them up. It looks so pretty right? I made my own spicy and a little smoky marinara sauce and added balsamic – the balsamic makes the sauce taste like it has been on the stove for hours and adds a deeper flavor. I had tried to make the sauce thicker, but didn’t workout so well. I sauteed up the mushrooms and onions then added the GF meatless crumbles. Layered the sauce and zuc slices and topped with a little vegan/GF cheese.
Start by chopping all veggies; pour about quarter cup veg broth into a saute pan then add veggies and garlic. Sprinkle a little salt then saute on medium heat until liquid is gone. Once liquid is gone add meatless crumbles and mix and turn to medium-low until crumbles are defrosted and no more liquid is in pan then turn off. Once veggies are on the burner add tomatoes, spices and balsamic to a pot and turn to medium heat. Let cook and stir; lower heat if it starts to spit at you. While that is working slice your zucchini into a big pile. Place pans next to zucchini then set up your operation. I had to use two pans because I had so much zucchini. Start layering with a little sauce on the bottom of the pans, next the veggies, then the zucchini. Continue until everything is used then top with a little cheese. My last two layers on top were zucchini and sauce twice – I had so much zucchini left but no veggies that I layered zuc, sauce, zuc then cheese. I didn’t use cheese throughout just a little on top – fewer calories this way. Place pans on baking sheets to catch any overflow then bake at 350 degrees for 45 minutes. Let sit a little then enjoy!
4 Large Zucchini, sliced
2 Medium Onions, chopped
5 Large Cloves Garlic, minced
3 Pkgs Sliced Mushrooms, chopped
1 Pkg Gardein Meatless Crumbles
2 28oz Cans Muir Glen Fire Roasted Tomatoes
3 Tbsp Star Fine Foods Balsamic Vinegar
1/2 Tsp Red Pepper Flakes
2 Tsp Black Pepper
1 Tsp Cumin
1 Tbsp Basil
1 Tbsp Oregano
1 Tbsp Parsley
1/2 C Veg Broth
2 Tbsp Cornstarch, 2 Tbsp Water
2 Handfuls Go Veggie! Vegan Mexican Shreds
1. Set oven to 350 degrees.
2. Chop onions, garlic, and mushrooms. Pour 1/4 cup broth into a saute pan then dump veggies in and turn burner to medium heat. Sprinkle a little salt over mushrooms then saute until all liquid is gone.
3. While veggies start working pour tomatoes, spices, balsamic, and 1/4 broth into a small pot and turn to a low to medium heat and stir. Turn heat lower if it starts spitting.
4. Once liquid in veggie pan is almost gone add meatless crumbles and mix and turn burner lower and let crumbles defrost. Once done turn heat off.
5. While all of that is working carefully slice zucchini into rounds into a big pile and set aside.
6. Line up baking pans then set veggies and sauce on trivets or towels next to pans and zucchini.
7. Spoon a little sauce into bottom of pans then layer veggies, zucchini then sauce again. Continue until everything is gone – I had to use a casserole pan and a small bread pan. I had more zucchini and sauce than veggies to the last two layers are zucchini layered with sauce.
8. Sprinkle a couple handfuls of cheese over top of zucchini.
9. Place pans on baking sheets then bake for 45 minutes.
10. Let sit about 10 minutes then enjoy!