Delicious Tricky Gluten-Free, Vegetable Lasagna [VIDEO RECIPE]
Traditional lasagnas are made with layers of savory meaty tomato sauce, creamy ricotta and mozzarella cheeses, and pasta. The ingredients in our recipe will still give you those distinctive flavors but instead of a heavy cheese layer, we've replaced it with a rich and creamy cauliflower "cheese" sauce. This sauce is made up of mostly roasted cauliflower, garlic, almond milk, and very little parmesan cheese. The "cheese" sauce can be made vegan by leaving out the grated parmesan cheese, furthermore, a little bit of ricotta cheese can be used in place of parmesan if preferred.
We used layers of very thinly sliced eggplants and potato to replace the lasagna pasta in this dish to lighten it even further! When slicing the eggplants and potatoes, it is best to keep the layers as uniform as possible. This can be facilitated with the use a mandolin or vegetable peeler. We decided to use these two vegetables because eggplants have fairly low water content which makes it ideal during the baking process so our layers do not get watered down. We found that just one, thinly sliced potato adds so much texture to this dish. It enables the lasagna to have a similar consistency to traditional lasagna pastas with a little bit of chewiness.
Gluten-Free Lasagna Recipe:
- 2 Thinly Sliced Eggplants
- 1 Thinly Sliced Potato
- ~1/4 Cup Grated Parmesan (Optional)
Cauliflower "Cheese" Sauce-
- 1 Large Head Cauliflower (Roasted)
- 6-8 Cloves Garlic (Roasted)
- 3 Tablespoons Olive Oil
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Onion Powder
- ~1 Cup Almond Milk (As Needed)
- 2 Tablespoons Grated Parmesan Cheese (Optional)
- Salt & Pepper to Taste
Savory Meat/Vegetable Sauce-
- 3 Tablespoons Olive Oil
- 1 Pound Ground Chicken (Optional)
- 1 Cup Diced Carrots
- 2 Cups Diced Onions
- 2 Tablespoons Minced Garlic
- 5-7 Cups Sliced Mushrooms (About 2 Cartons)
- 2 Teaspoons Italian Seasoning
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- 3 Bay Leaves
- 1/2 Teaspoon Tomato Paste
- 2 Cans Diced or Crushed Tomatoes (Depending On Preferred Consistency)
- 1 Carton Chicken/Vegetable Stock (32 FL OZ)
Cauliflower "Cheese" Sauce-
- Preheat oven to 400°F
- Rinse cauliflower head and cut into florets
- Place cauliflower florets into large bowl or plastic bag
- Add olive oil and toss cauliflower florets to coat
- Add garlic powder, onion powder, and salt and pepper (to taste) and toss cauliflower florets until all seasonings are distributed evenly.
- Place cauliflower florets on an aluminum foil lined (for easy clean up) baking sheet and roast in preheated oven for 30-40 minutes or until cauliflower is golden brown.
- Place 6-8 cloves of peeled garlic in the middle of a sheet of aluminum foil and wrap it into a pouch.
- Place the garlic pouch into the oven when the cauliflower florets have about 15-20 minutes left of baking and let bake for the remaining time together.
- Once cauliflower and garlic are done roasting, let cool slightly and place into a blender.
- Add 1/2-1 Cup of almond milk as needed. The amount of almond milk depends on how much moisture is in your roasted cauliflower. Start with 1/2 Cup of almond milk and blend. The mixture should be fairly thick and might need to be mixed or pushed down a few times. Gradually add more almond milk and blend until the consistency is smooth but still thick enough that it can keep its shape if you spoon a little off without leveling out (see example in video).
- Taste and adjust seasoning as needed.
Savory Meat/Vegetable Sauce:
- In a large pot, heat olive oil on medium-high heat
- Add ground chicken and brown, stirring to break it up. Leave this step out or replace it with some zucchini or your favorite vegetables to make it vegan or vegetarian.
- Add carrots and stir until tender and caramelized.
- Add onions and stir until tender and carmelized
- Add garlic and stir to incorporate flavors
- Add mushrooms and stir until softened and carmelized
- Note: We added our ingredients one at a time so each flavor has a chance add a layer of flavor and also to make stirring it easier as the vegetables wilt down when they are cooked. If you have a larger pot or want to save time you can certainly add all the above ingredients at once.
- Add Italian seasoning, garlic powder, onion powder, and bay leaves and stir to incorporate and infuse the flavors (about 3 minutes)
- Add tomato paste and stir
- Add canned tomatoes and stir. Let the mixture reduce to concentrate the flavors and allow the bottom of the pot to caramelize
- Add chicken or vegetable stock to deglaze the bottom of the pot an stir to incorporate the flavors.
- Let pot simmer, stirring occasionally until the sauce has thickened into a non-runny consistency and is able to hold its shape if spooned into a dollop.
- Preheat oven to 375°F
- Using a mandolin or sharp knife, thinly slice eggplants and peeled potato.
- Add a layer of cauliflower "cheese" sauce to the bottom of a casserole dish
- Add layer of sliced eggplant
- Add layer of savory tomato sauce
- Add layer of sliced potatoes
- Add another layer of sliced eggplant
- Add final layer of savory tomato sauce
- Note: If you have a large or deep enough dish, you can certainly keep layering until you run out of ingredients.
- Cover casserole dish with aluminum foil and place in oven for 1- 1 1/2 hour or until potatoes are tender.
- Remove from oven and sprinkle with grated parmesan or mozzarella cheese.
- Note: If you are making this vegan or vegetarian, you can add crispy fried onions for a nice crunch or any other toppings you desire.
- Return to oven for 10 minutes to allow toppings to brown
- Remove from oven, let cool, and serve!
We hope you enjoyed this recipe. Please like our video if you do and comment on the video if you have any suggestions or questions.