A cold, rainy day in Sunny LA had me in the mood for something warm and comforting and my head went straight to lasagna. As I try to avoid wheat and dairy it’s been a long time since I’ve made one, but back in the day it was one of my favorite things to make. I’ll admit that even I, with all my healthy twists on recipes, was hesitant to do such a classic dish gluten and dairy free. Can you make a good lasagna without the traditional ingredients? I picked up a box of Brown Rice noodles and some Daiya cheese and set about with a certain trepidation. The result? Just as good as I used to make it and a million times better for my health. Here’s what I did.
I used DeBoles Brown Rice lasagna noodles and Daiya cheese. You don’t have to cook the noodles ahead of time which is great – just make sure they are completely covered by the sauce. Coat the bottom of your pan with olive oil as well – this will keep them from sticking.
For veggies I used the following:
1/2 bunch of chard, chopped small
1 yellow onion
2 small zucchinis
1 Portobello mushroom
4 cloves of crushed garlic
Salt and Italian seasonings to taste (about 1 teaspoon of each)
Mix all your veggies together.
Place the first layer of noodles down, cover with sauce and then add veggies.
Grate cheese over the and cover well.
Repeat this layering until you’ve filled the pan. Your top layer should be grated cheese.
Place in preheated oven and bake at 350 for about an hour. Brown rice noodles can take a bit longer to soften so check to make sure they’ve reached the consistency you prefer.
I was so pleased with this, as in I couldn’t stop at one serving pleased. I don’t like the taste of Daiya uncooked, but this stuff melts like dairy cheese and the flavor was a perfect complement to the dish. Gluten-free, vegan lasagna that satisfies as well as the “real” thing? It’s possible.