I always say I'm going to make this and freeze it in portions, but guess what? It never makes it to the freezer! We end up eating the whole thing because it's so delicious! Typically I make and freeze my own sauce, but that's a recipe to share another time. If you're in a hurry or don't have a sauce recipe you like, jar sauce works great. Just check the labels and make sure you aren't buying one filled with sugar. Earth Fare or Muir Glen are two of my favorite organic brands.
Using the uncooked gluten free noodles I used here, or regular uncooked lasagna noodles if you eat wheat/gluten, works perfectly. OR if you're really looking to boost the nutritional content and avoid processed foods, try layering ribbon cut zucchini, squash or both instead of noodles altogether! I'm also going to add a delicious variation at the bottom I make only when I have the extra time, called Eggplant Parmasagna - a tasty hybrid between vegan eggplant parm and lasagna that's good with or without sauce. |
Ingredients
1T olive oil
1 medium onion, chopped
4 cloves garlic, minced
10-oz. baby spinach or greens, I used a blend of spinach, kale and bok choy
½ cup chopped fresh basil
¼ cup nutritional yeast
1/2t salt
Noodles of choice, or fresh zucchini or squash cut into ribbons
1 jars marinara sauce or homemade
1 bag Daiya mozzarella, optional
Start by spreading 1/3 of your sauce in the bottom of a 9 X 13 pan. (If you're using an 8 X 8 pan like I did, you'll do more layers.) Lay noodles or veggies slightly overlapping. Then spread a layer of 1/2 your filling. If you're using the Daiya shreds, add 1/3 of your bag here. Repeat by layering sauce, noodles/squash, 1/2 filling and 1/3 Daiya. Add sauce then a noodle layer, spread sauce on top and top with the remaining 1/3 Daiya. Bake covered at 375 for 30 min, then uncover for 15-20 min more. Allow to set for 15-20 min before slicing.
BONUS! Gluten Free "Breaded" Eggplant + Eggplant White Parmasagna
Ingredients
1-2 eggplant, sliced thin longways
2t kosher salt 1c potato flour 1c almond meal spray olive oil salt & pepper The Neat Egg egg replacer, prepared per instructions Soak the eggplant slices in water and sprinkle the salt over the top, for a good 15 min. Mix up your egg replacer in a dish, and mix the potato flour and almond meal in a second dish. Remove the eggplant, pat dry, and dip in the "egg" mix first, then dredge in the flour mix. Lay each piece on a parchment covered cookie sheet. Spray olive oil over all the pieces and sprinkle with salt and pepper. Bake in the oven at 375 for about 20-30 min, until the eggplant is tender and the crust is browned a bit. If you're stopping here, squeeze a little lemon and chow down. Or, you can layer it with fresh tomato and basil and eat it that way. OR, you can keep going and use it to layer in the lasagna recipe above instead of noodles or squash and bake as directed. Enjoy! |