Vegetarian dishes are a great way to reduce your environmental footprint. Meat-less (and cheese-free) meals use fewer natural resources from farm-to-table.
24 oz. tomato sauce (fresh seeded tomatoes food processed; organic, roasted tomatoes, or your choice)
Approx 1-2 tsp. each: Fresh (or dry) Basil, Oregano, Parsley (adjust to your taste)
Dash of sea salt
Dash of fresh ground pepper
5 T. Earth Balance (soy free) or 5 T. Sunflower Oil
1/4 c. gluten-free flour mix
4 c. coconut milk beverage, unsweetened (So Delicious brand or make your own)
2 tsp. sea salt
1/4 tsp. ground nutmeg
1/2 tsp garlic powder
Noodles: Gluten-Free Lasagna Noodles (Tinkyada noodles are awesome)
Tomato Sauce Preparation
Mix ingredients together and heat up but do not bring to a boil. The longer it sits, the more flavor the herbs release into the sauce.
Bechamel Sauce Preparation
1. Heat Earth Balance on low heat till melted (If using Sunflower Oil heat on medium for about 5 min).
2. Whisk in 1/4 cup gluten-free flour mix; Immediately add 4 cups coconut milk.
3. Whisk continuously over medium heat for about 20-30 minutes or until thick.
4. Add sea salt, ground nutmeg and garlic.
Preheat Oven to 350° F. Cook noodles as box instructs, rinse and lay out flat on parchment paper right away, but do this right before you put the lasagna together so noodles do not dry out.
Put the Lasagna Together
9×11 baking dish
Place a layer of tomato sauce in baking dish, layer of noodles, spoon Bechamel sauce over noodles; Drizzle some tomato sauce, layer of noodles, Bechamel, Drizzle of tomato sauce;
Last layer of noodles, tomato sauce and Bechamel.
Cook at 350° F for 30 minutes, allow to sit for at least 15 minutes before cutting and serving.
Quartered or chopped artichoke hearts, zucchini or other squash, diced/shredded onion, spinach or just about anything you like can be added in between the layers. Can also use sheep’s milk Manchego cheese if that is a tolerated food. But you don’t have to use it as the Bechamel thickens up and acts like cheese.