Super-Secret Vegetarian Lasagna. Part Two: Gluten-Free and Dairy-Free

This one has the approval of vegans and dairy-eaters alike, but if you eat gluten and dairy (and love lots of cheese), also check out my Super-Secret Vegetarian Lasagna!

I have been trying since 2004 to make a yummy vegan lasagna. Back when I could still eat dairy, I would top the ones that weren’t yummy with a thick layer of melted cheese and that would make them palatable. Now that I can tolerate neither gluten nor dairy, the stakes are higher.

This weekend, however, I seem to have broken the code. This lasagna had me going back for seconds (and thirds, if truth be told). For the first time ever I didn’t spend my meal wishing I was eating the gooey cheesy lasagna on my husband’s plate rather than my own.

It was a red-letter day. And I got to serve yummy lasagna to the vegan friend who was over, which made me quite proud!

CJ’s Kick-Butt GF Vegan Lasagna

Ingredients:

1 batch of sauce (see Saturday’s post for the sauce recipe)

1 pound gluten-free lasagna noodles (uncooked)

1 package extra-firm tofu

1 bunch spinach (washed very well)

1 bunch basil (washed well as well)

1 T olive oil

1 yellow summer squash, sliced into half-moons

1/2-pound cremini mushrooms, sliced

1 generous dash each, oregano and garlic powder

1 package mozzarella-style vegan cheese (Daiya is gluten-free and not awful, but it seems like everyone’s got their favorite brand. Use what you like.)

Preheat oven to 375 degrees.

Cut the basil and spinach into thin ribbons and combine in a large bowl. In a food processor, process the tofu until it’s smooth and creamy, like ricotta cheese, about 30 seconds. Spoon tofu into the basil and spinach mixture and stir until incorporated evenly.

Heat the olive oil in a skillet over medium heat. Add the sliced squash and mushrooms along with the oregano and garlic and saute until the mushrooms have released their juices and the squash is just softened.

Now you’re ready to assemble your lasagna.

Put a layer of sauce on the bottom of a 9 x 13 pan.

Put a layer of uncooked lasagna noodles on top, using broken pieces to fill in the space at the end of the pan, if necessary. Spread half of the spinach/tofu mixture on top of the noodles and top that with half of the mushroom/squash mixture. Add another layer of noodles and cover the noodles with a generous layer of sauce. Add remaining spinach mixture and then mushroom mixture, and then cover with another layer of noodles. Cover the top layer of noodles with a generous portion of sauce and sprinkle with vegan cheese.

Cover the lot with a layer of foil and place in the oven. Bake for 45 minutes or until sauce is bubbly and vegan cheese is melted.