There are few things that are some of my favorite comfort foods, lasagna being one of them. I don’t have it very often, but I do get cravings every now and then. The other reason I like it is that it’s fairly easy to throw together, not a ton of hassle. This recipe is easy too.
If you can’t have dairy, have you ever tried Daiya cheese? It’s a great alternative if you’re allergic to dairy, and it comes in both shreds and slices, great for melting on dishes like lasagna and mac and cheese, but even on sandwiches! It’s a great dairy replacement for cheese (they are also carrying cream cheese, cheese wedges and frozen pizza).
While I use eggs in my cauliflower pasta strips, you could easily use regular or gluten free lasagna noodles – and, if you’re paleo, you could just as easily use whatever regular cheese you’d like. i used the same recipe here for my ‘noodles’ as I do in my cauliflower pizza crust and cauliflower tortillas, keeping this lasagna completely noodle free. I’ve never done it before, and I really loved the outcome, and will be making this again for sure!
- 16 ounces portobello mushrooms
- 4 cups spinach
- 2 medium zucchini
- 2 heads of cauliflower
- 5 eggs
- 1 jar of all natural marinara sauce
- oregano, basil, crushed red pepper, salt and pepper to taste
1. Wash all veggies.
2. Peel zucchini and cut into long strips (I find this easier for layering the lasagna).
3. Slice mushrooms and chop cauliflower.
4. Make cauliflower puree for ‘noodles’ – see recipe here. (Instead of creating on big sheet for the pizza, I shaped my cauliflower into long strips like a lasagna noodles. Add any spices to the cauliflower (listed above) you’d like, or leave out completely).
5. Bake cauliflower noodles in the oven (450 degrees, 10 minutes on each side will make them a little more crispy!).
6. Saute spinach, mushrooms and zucchini until cooked all the way through (I use coconut oil for this).
7. When the veggies are finshed cooking and the noodles are done, you are ready to begin layering your lasagna!
8. Change your oven temperature to 350 degrees.
9. I actually used a bread loaf pan for my lasagna. I knew my husband wouldn’t be eating any of this (and I’d be sharing just with my mom). I actually had leftover noodles and I used them as a sandwich wrap the next day!
10. I layered my lasagna as follows: zucchini, spinach, mushrooms, cauliflower noodles, sauce (I always add a little crushed red pepper to my sauce), cheese. Then started over again. Feel to change the layers, use different veggies, etc.
11. The last layer on the top of the of the lasagna should be cheese. Again, this can be made vegan with regular or gluten free lasagna noodles, paleo with regular cheese.
12. When layering is finished, bake in the oven for 40-45 minutes at 350 degrees.
Nutritional Information: Calories: 299 Fiber: 8g Sugar: 7g
gluten free, vegan and paleo options