Since being diagnosed with food allergies, the one thing I’ve really — I mean really – been missing has been lasagna, which was one of my all-time favorite comfort foods back in the day. This version is not only gluten-free and dairy-free, but also soy free. After coming across a recipe for pine nut ricotta dip in one of my favorite food blogs, Elana’s Pantry, I decided to adapt her dip recipe into a ricotta that could be used in lasagna. The results were out-of-this-world. Now when I’m craving a comforting, decadent one-dish meal, this vegetable lasagna will be my go-to recipe. Serve this meal for friends, but don’t tell them what’s not in it. You’ll fool them every time.
Gluten Free Vegan Lasagna with Pine Nut Ricotta:
1 yellow onion, diced
3 cloves garlic, minced
2 tablespoons olive oil, divided
1 medium zucchini, diced
5 button mushrooms, sliced
1 28-oz. can diced tomatoes, drained
2 plum tomatoes, diced
1/4 cup minced parsley, plus more for sprinkling
1 teaspoon rosemary, minced
1 box gluten-free lasagna noodles (I used Tinkyada brand, which is made with brown rice)*
Pine Nut Ricotta:
1 cup raw pine nuts, soaked for 2 hours and drained
1/4 cup water
2 tablespoons lemon juice
1 teaspoon salt
1. Prepare sauce: In a large sauce pan or Dutch Oven, saute onions and garlic in one tablespoon olive oil over medium heat for about 8 minutes. Add zucchini and mushrooms, plus another tablespoon of olive oil. Saute for another 8 minutes. Add both canned and fresh tomatoes, parsley and rosemary. Cover and simmer for 15 minutes. When finished, drain any excess liquid. Mixture should be quite thick. Set aside.
2. Preheat oven to 350. Prepare pasta according to package directions (I cooked mine for less time than the box called for).
3. Prepare ricotta by blending pine nuts, water, lemon juice and salt in a blender until smooth. Set aside.
4. Assemble lasagna: in a 9×13″ baking dish, start by layering noodles, side-by-side, lengthwise. Spread approximately 1/3 of the ricotta mixture over noodles. Spread 1 cup of the sauce over the top of the ricotta mixture. Repeat 3x, then top with a final layer of noodles.
5. Bake, covered in aluminum foil, for 20 minutes. Serve topped with additional parsley.
*You may need 2 boxes to fully complete the layering process. 1 box will usually be sufficient, but if there are broken pieces, one box might not always be enough. I try to keep an extra box on hand just to be on the safe side.