Time
60 min
Serving
6 persons
Calories
0
Ingredients
- For the lasagna::
- Gluten-free lasagna sheets:
- diverse chopped vegetables (spinach, bell pepper, mushrooms, zucchinis, etc.): 3 cups
- pack of firm tofu: 1 piece
- nutritional yeast: 1 cup
- tomato sauce: 2 cups
- garlic: 2 clove
- olive oil:
- Salt & pepper:
- For the vegan cheese sauce::
- unsweetened almond milk: 2 cups
- cornstarch: 2 Tbsp
- nutritional yeast: 3 Tbsp
- Salt & pepper:
- garlic powder: 0.5 tsp
Metric Conversion
Stages of cooking
-
Preheat the oven to 180°C.
-
In a large pan, heat some olive oil, then add the chopped garlic, saute for a few minutes.
-
Add the chopped vegetables and cook until they are soft.
-
Crumble the tofu into the pan with the vegetables. Mix well, then add nutritional yeast, salt, and pepper.
-
In another pan, whisk together all the ingredients for the vegan cheese sauce. Put it on medium heat while continuing to whisk until it thickens.
-
In a baking dish, start building your lasagna: a layer of tomato sauce, a layer of lasagna sheets, a layer of the vegetable-tofu mix, and a layer of vegan cheese sauce. Repeat until all ingredients are used, ending with a layer of tomato and vegan cheese sauce.
-
Bake for about 30-40 minutes.
-
Enjoy your healthy, guilt-free, and delicious Vegan, Gluten-free Christmas Veggie Lasagna!
