Vegan, GF, Tomato-free Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 box brown rice lasagna noodlesBechamel:1 cup garbanzo beans1/4 cup unsweetened milk substitute1 head garlic, peeled1/4 cup sunflower seeds, hulled1 tbsp rosemary1 tbsp olive oil"Meat" layer:1 bunch carrots (about six medium or four large), minced in a food processor1 bunch swiss chard (at least six large leaves)2 cups mushrooms, halved1 large sweet onion1-2 medium zucchini1/5 cup pine nuts2 tbsp olive oil1-2 tsp sea salt1 tsp nutmeg1 tbsp oregano1 tbsp basil (or a bunch of fresh leaves)
Make sure everything is clean and you have a good workspace.
Separate chard leaves from their stems, saving the stems.
Bring a large (wide as possible for the noodles!) pot of water to boil. When it is hot but not yet boiling put large chard leaves in the water for a minute to wilt them. Remove and run under cold water, then drain on towels.
Boil the pasta in batches of two. Meanwhile...
Sautee half the head of garlic in whole cloves with 1 tbsp rosemary until soft. Add garlic & rosemary to garbanzo beans, sunflower seeds and 1/4 cup unsweetened milk substitute (I used coconut milk) to create the bechamel sauce. Salt to taste. This is really delicious so you might want to double this layer!
In the still warm pan uncleaned from rosemary and garlic, lightly sautee mushrooms with nutmeg and 1-2 tbsp water until they reduce in size. This will provide a meaty flavor.
Layer the first batch of lasagna noodles on the bottom of an oiled pan. I overlap them a little. Place parboiled chard leaves on top in a layer and then coat in bechamel. It should have the consistency of hummus.
Mince the rest of the chard stalks with basic, salt, and 1 tbsp olive oil for a pesto-look and sprinkle on top the bechamel. Add the pine nuts whole.
The next layer will be all the carrots with oregano (You can cut down the carrots, but I liked them for color and put them in both layers) over lasagna mixed with the mushrooms. Top with the rest of the garlic (raw or roasted), sliced zucchini and onions (make the onions chunky, but not whole rings which are difficult to cut through).
Bake covered in tinfoil for 20 minutes, then bake in uncovered in the broiler for 5-10 minutes until the top browns.
Serving Size: Makes 8 large slices
Number of Servings: 8
Recipe submitted by SparkPeople user AUBRETTE.
Separate chard leaves from their stems, saving the stems.
Bring a large (wide as possible for the noodles!) pot of water to boil. When it is hot but not yet boiling put large chard leaves in the water for a minute to wilt them. Remove and run under cold water, then drain on towels.
Boil the pasta in batches of two. Meanwhile...
Sautee half the head of garlic in whole cloves with 1 tbsp rosemary until soft. Add garlic & rosemary to garbanzo beans, sunflower seeds and 1/4 cup unsweetened milk substitute (I used coconut milk) to create the bechamel sauce. Salt to taste. This is really delicious so you might want to double this layer!
In the still warm pan uncleaned from rosemary and garlic, lightly sautee mushrooms with nutmeg and 1-2 tbsp water until they reduce in size. This will provide a meaty flavor.
Layer the first batch of lasagna noodles on the bottom of an oiled pan. I overlap them a little. Place parboiled chard leaves on top in a layer and then coat in bechamel. It should have the consistency of hummus.
Mince the rest of the chard stalks with basic, salt, and 1 tbsp olive oil for a pesto-look and sprinkle on top the bechamel. Add the pine nuts whole.
The next layer will be all the carrots with oregano (You can cut down the carrots, but I liked them for color and put them in both layers) over lasagna mixed with the mushrooms. Top with the rest of the garlic (raw or roasted), sliced zucchini and onions (make the onions chunky, but not whole rings which are difficult to cut through).
Bake covered in tinfoil for 20 minutes, then bake in uncovered in the broiler for 5-10 minutes until the top browns.
Serving Size: Makes 8 large slices
Number of Servings: 8
Recipe submitted by SparkPeople user AUBRETTE.
Nutritional Info Amount Per Serving
- Calories: 206.9
- Total Fat: 13.1 g
- Cholesterol: 0.0 mg
- Sodium: 418.6 mg
- Total Carbs: 19.5 g
- Dietary Fiber: 5.6 g
- Protein: 5.8 g
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