What I want is a lasagna which is cheese, milk and cream free, soya (all types)free, wheat and...
gluten free, as I am intolerant to all of them, and my taste buds would love a lasagna. Anyone out there who can produce a recipe?
Wow, that's some challenge. It seems to me that what you'll end up with is, essentially, an empty casserole dish.
as it is possible to get buck wheat pasta, I'm guessing that it is possible that buck wheat lasagna sheets are available.
make a straight meat and veg filling, thicken sauce with arrowroot or cornflour. Have you tried goat's cheese or milk?
If you cannot find rice-flour pasta sheets, use this recipe from Celiac.com and make yourown. Layer sheets with your favorite bolognese sauce.
½ cup rice flour
½ cup potato flour
1/3 cup cornstarch
½ teaspoon Salt
1-2 tablespoon Olive Oil
Optional: 2 eggs, lightly beaten
Cheese provides a lot of the taste of lasagna, so I'm not sure that what you ask is possible with your non-dairy, non-soy requirements.
I know that cheese made from rice milk exists, but I understand that most contains casein, so be forewarned.
If it is the other flavors of lasagna that you are missing -- the onion, garlic, tomato, basil, and perhaps Italian sausage -- then try making a lasagna sans pasta and cheese,but with rice and layered eggplant. I'm not a fan of eggplant normally, but it is quite good in lasagna.
I hope that helps.
There are four parts to this recipe: Pignoli Ricotta, Tomato Sauce, Basil-Pistachio Pesto, and the Lasagna Noodles. Enjoy!
Raw Vegan Lasagna
* 2 cups raw pine nuts
* 2 Tbs lemon juice
* 2 Tbs nutritional yeast
* 1 tsp salt
* 6 Tbs water
Place everything but water in food processor and pulse a few times and then slowly add water till you have a ricotta consistency.
* 2 cups sun-dried tomatoes
* 1 small tomato, diced
* 1/2 small onion
* 2 Tbs olive oil
* 1 Tbs agave nectar
* 2 tsp salt
* pinch of hot pepper flakes
Add all ingredients to blender/food processor and blend till smooth
* 2 cups packed basil leaves
* 1/2 cup pistachios
* 1/2 cup plus 2 Tbs olive oil
* glove or two of garlic
* 1 tsp salt
* pinch black pepper
Combine in food processor and blend well.
* 4-5 tomatoes, thinly sliced
* 3 medium zucchini sliced with a mandoline
* 2 Tbs olive oil
* 1 Tbs fresh oregano
* 1 Tbs fresh thyme
* pinch salt
* pinch black pepper
1. Toss the zucchini with the other ingredients (except tomatoes), you can adjust with more oil if needed and let sit for 30 min.
2. Layer in a baking dish zucchini slices, overlapping each other.
3. Spread about 1/3 of each of the tomato sauce, then dollop on the ricotta and pesto then a layer of tomatoes then continue layers until all is used up.
4. Let sit for a few hours at room temp or stick in fridge and let sit overnight.
ME TOO! I'm also allergic to all those things. Plus yeast, tomatoes, citrus, and a whole list of other things!! SO i guess lasagna will not be on my menu lol but I feel ya!
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