What food did I miss most when I eliminated wheat and dairy? Lasagna. My uncle owned a fine-dining restaurant, and he taught me how to make a melt in your mouth delicious lasagna. It’s the perfect comfort food. I tried to recreate it with Daiya cheese, and it was just disgusting. I could not bring myself to eat it. So here is my twist…
The only vegan cheeses that I enjoy are the cashew cheese that I make and Vegan Chao Slices. We did a French raclette meal and I used the Chao Slices – they actually melt like real cheese and don’t have a weird taste. It is the closest to dairy cheese that I’ve tried so far. Anyway, buy Chao Slices; they will change your veggie burger.
When I first made this, I had never used Chao Slices at the top layer of my lasagna. I used a goat cheese block from Trader Joe’s, and grated the cheese at the top of the lasagna to give it the firmer cheese top.
If you are vegan, or are allergic to goat cheese, use Chao Slices on top if you want a solid cheese top to your lasagna. Or, just add the cashew cheese first, then sauce to the top and sprinkle with Veggie Go parmesan.
Gluten Free Dairy Dairy Free Lasagna
- Loaded Veggie Pasta Sauce – my husband says you can’t even taste the veggies!
- 1 box of rice lasagna noodles
- cashew mozzarella cheese (I doubled the recipe)
- Veggie Go “parmesean”
- 1 brick Goat’s Milk Cheddar Cheese or Chao Creamy Original Slices – you can decide if you want to make it vegan
Directions:
- Create your Veggie Pasta Sauce.
- Bring a large pot of hot water to boil for your lasagna, and begin your Cashew Cheese.
- When your water is boiling, stagger your lasagna noodles in the pot in a criss-cross placement around the pot; it keeps them from sticking together and helps them cook evenly.
- Cook your noodles ½ the time that the box suggests. This keeps them from getting mushy.
- Carefully remove the noodles from the water, place them on towels, and pat them dry. This keeps them from sticking together and overcooking in the water.
- Preheat the oven to 375.
- Begin to prep the lasagna.
- First spread a layer of sauce at the bottom of a large pan (instead of using an oil spray).
- Put one layer of lasagna noodles, a layer of sauce, scoop the vegan cashew cheese, top goat cheese (if desired but not needed) and then repeat for 3 layers. I have done it with or without goat cheese – both ways are delicious.
- On the top layer pick what suits your preference: start with lasagna noodles (1) put a layer of sauce, vegan cashew cheese, goat cheese, and Veggie Go parmesan cheese as pictured. Or, (2) put a layer of sauce, the vegan cashew cheese and top with chao cheese slices (3) put a layer of the vegan cashew cheese, then the sauce and sprinkle with Veggie Go parmesan cheese 15 minutes before the dish is complete.
- Cover with aluminum foil, and cook at 375 minutes for 45 minutes. After 45 minutes, remove the foil, and cook for another 15 minutes until cheese is melted on top.
- Let cool for 15 minutes and enjoy!
