Vegan gluten free lasagna:
1 cup raos sauce
5 tablespoon dairy free creamer
2 cups spinach
1 can palmini
2 cups mushrooms
1/3 cup chopped cilantro
1/3 cup chopped parsley
1/3 cup chopped basil
1 cup cherry tomatoes sliced in half
1 package of vegan ground beef
1 cup almond milk mozzarella cheese
Spices 1 tsp each of : smoked paprika, cumin, turmeric. Salt & pepper to taste
preheat oven to 375f
start by infusing 3 tbs of your favorite oil on medium heat ( non stick skillet ) with spices, you’ll feel the smell getting stronger when spices are “open” and ready
Add 1 pack of meatless beef, I used traders joe’s ( I love gardien as well )
Add to the “beef” all the rest of veggies: spinach, mushrooms, green herbs etc.
once veggies & beef are all blended well, simmer low and add tomatoes sauce, cream and mix well (Cookfor 5 minute on low heat and remove)
Time to build our lasagna, follow the palmini can instructions.
Spray your favorite lasagna dish with coconut oil ( or any type of oil)
Now start to layer the lasagna sheets, beef veggies filling and top up with shredded cheese, I did 4 layer total, depends on your dish :)
Bake for 12-15 minutes or until cheese is melted and ready
Garnish with some fresh basil and enjoy, it’s absolutely delicious and 100% guilt free.