Thursday, April 20, 2017

Vegan Gluten-free Lasagna

My husband has been wanting lasagna. I searched for a bean based ricotta recipe.
The chicotta cheese recipe we used is from We did add 4 TBS water and 1 tsp of chickpea miso. The remaining 1/3 of the chicotta we froze for later use, as we did with the leftover pinenut parmesan cheese.

We used the following ingredients to the layers in a 9x13 pan:
1 zucchini shredded
2 carrots shredded
2/3 recipe of chicotta cheese
1 entire recipe of aquafaba mozzarella
6 cups tomato sauce of choice
1 box gluten-free lasagna noodles, uncooked
1/2 bag beyond beef crumbles

We layered the lasagna
1. sauce and beyond beef crumbles
2. 3 noodles not touching each other or the sides of the pan
3. 1/3 chicotta cheese
4. 1/2 the shredded zucchini
5. 1/2 the shredded carrot
6. 1/3 the aquafaba mozzarella
7. repeat steps 1-6
the third layer is
8. 3 noodles
9. sauce
10. aquafaba mozzarella
11. pinenut parmesan cheese
12. Bake at 350 for 1 hour

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