Vegetable Lasagna Style Casserole

When I was a kid, lasagna was my favorite meal.  I jut could not resist all that tomato sauce drenched noddles and mozeralla cheese …. Well, my diet has changed, but I still eat a modified form of lasagna.

Imagine my surprise and delight at finding the following Vegetable Lasagna — Gluten Free and Vegan!  Averie Cook’s recipe looked so good, I could hardly resist making it rather than taking the time to post it here!!  (Of course, she posted some mouth-watering photos with her recipe!)

Picture courtesy of http://www.loveveggiesandyoga.com

Vegetable Lasagna

Recipe Type: Entree or Main Dish
Author: Averie Cooks
Ingredients
  • 3 cups coarsely grated zucchini (about 2 medium zucchinis, grated)
  • 1 1/2 cups coarsely grated carrot (about 1 large peeled carrot, grated)
  • 1 teaspoon salt, optional and to taste
  • 1/2 teaspoon black pepper, optional and to taste
  • 1 large egg, beaten (or egg replacer or flax egg)
  • 1 1/2 cups sour cream (or Tofutti or vegan sour cream substitute)
  • 3 1/2 cups loosely packed shredded cheese, divided (cheddar, American, mozzarella, Ricotta, soy, goat, Daiya, or a favorite vegan cheese blend)
  • one 16-ounce jar salsa
Instructions
  1. Preheat oven to 400F. Line a 9-by-9-inch pan with aluminum foil, spray with cooking spray; set aside.
  2. In a large mixing bowl combine zucchini, carrot, salt, pepper, and pour the egg replacer over the vegetables; toss to coat.
  3. Pour mixture into prepared pan, lightly packing it and smoothing it down with a spatula.
  4. Bake for 25 to 28 minutes, or until vegetables begin to show signs of slight browning on top and have firmed up. Depending on how watery the vegetables were, how much salt was added, and how much water they release will dictate baking time. The vegetable crust doesn’t have to be well-done or even very hardened, just not watery and juicy.
  5. Spread sour cream over the top of the crust in a smooth even layer. Sprinkle about 2 cups cheese uniformly over the sour cream. Drizzle the salsa (I used a very bean and corn-heavy salsa) uniformly over the cheese. Top with the remaining cheese, about 1 1/2 cups, sprinkled uniformly.
  6. Bake a second time for about 35 to 40 minutes or until cheese has browned and top is bubbly and golden. Depending on the kinds of salsa and cheese used, and how browned you prefer your food, will dictate baking times and could cause them to vary widely; let your eyes be your guide and watch for browning.
  7. Allow lasagna to cool for at least 10 minutes before slicing and serving. Lasagna can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months. Leftovers can be served cold or gently reheated.

 

Very interesting recipe as you can do much to modify it according to your taste.

For a more traditional Italian flavor, I would substitute pizza or marina sauce for the salsa and add mushrooms either to the veggie mix or in the sauce.

For a Mexican spin, I would add corn and peppers to the main veggie mix and top with the salsa as she suggested.

By the way, make sure to read her full post!

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