Vegan lasagna? - Page 2

[Funny Face]

Originally Posted by bluebirdmama1

I made a vegan soy free lasagna the other day. I used brown rice GF noodles, and layered it with sauce, thawed spinach, and a nut cheese. The recipe called for pine nuts, but I soaked 1 cup almonds overnight, peeled the skins off, and pureeded with lemon juice in the food processor. It called for nutrirtional yeast, but I didn't add any and it was still amazing.

That sounds really good. Did it have an almond flavor to it?

[Koalamom]

Originally Posted by Funny Face

That sounds really good. Did it have an almond flavor to it?

It didn't, but perhaps that was because there weren't skins on the almonds? It was mild and cheesy ricotta tasting. And although the recipe called for spinach, I used wild amaranth from outside. I can't wait to make it again, but GF noodles are so expensive.

[425lisamarie]

i have always done manicotti or individual lasagna rolls instead of a big pan.

If you do it that way, it stays together more with whatever filling

I really lilke to use roasted veggie puree. Just cube butternut squash, sweet ptoato, carrot etc and garlic/onion then toss with olive oil salt/pepper. Puree with a can of white beans. The beans add fiber/protein and help it hold together nicely

[Weevil]

Originally Posted by bluebirdmama1

I made a vegan soy free lasagna the other day. I used brown rice GF noodles, and layered it with sauce, thawed spinach, and a nut cheese. The recipe called for pine nuts, but I soaked 1 cup almonds overnight, peeled the skins off, and pureeded with lemon juice in the food processor. It called for nutrirtional yeast, but I didn't add any and it was still amazing.

This sounds really yummy, I will have to try the almonds & lemon juice trick sometime