On Sunday night we decided to make gluten free chocolate chip banana muffins. I had gone to the store yesterday and saw these awesome muffins but they were not gluten free. So we decided to make our own gluten free ones and looked up a recipe on the computer.
We had all the ingredients except for cashew flour so we substituted a different flour. I was super excited to make these except that me and my brother and my mom had different opinions about whether we should make big muffins or mini muffins. We mixed everything up super quick and even snatched a few extra chocolate chips.
Then we popped them in the oven. They looked good.
…but the tide can change…when they came out of the oven we could see that they didn’t rise.
But we decided to try them anyway – but it definitely wasn’t as good as we had hoped.
So we moved over to plan B and I am NOT sharing the muffin recipe with you! Instead since it was getting close to dinner, we decided to make lasagna!
I really enjoyed the lasagna. I thought the cheese, the tomato sauce and the noodles was just the right combination. The chopped spinach added color and, of course, added good nutritional value. I felt like popeye eating all that spinach. You can too!
My dad had found a dairy free almond ricotta cheese and we had been trying to find time to try this in a lasagna. This dinner is really easy to make because it doesn’t require too many ingredients and you just basically assemble it all together and bake.
EASY GLUTEN FREE VEGAN LASAGNA
1 package gluten free “no boil” lasagna noodles
1 jar marina sauce
2 small containers almond milk ricotta cheese
1/2 package frozen chopped spinach, defrosted
GF vegan parmesan for topping
Optional: vegan mozzarella cheese shreds
Preheat oven to 350 degrees.
Spread some marinara sauce on bottom of 9×13 baking dish.
Layer no-boil lasagna noodles in pan, using 1/3 of the noodles.
Spread 1/3 marina sauce on noodles, making sure to cover the noodles generously.
In a bowl, mix ricotta cheese and thawed chopped spinach together. You can also mix in vegan mozzarella shreds at this step too for extra cheesiness.
Spread half the ricotta mix on the noodles.
Repeat the above steps, placing another layer of noodles, sauce and cheese mix.
Finish with the final layers of noodles and sauce.
Cover the baking dish with foil and bake for 1 hour, removing the foil for the last 5 minutes of baking.
Sprinkle parmesan cheese on top if desired.
Serve with a veggie or greens on the side!
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