A New Recipe For The New Year

First off, Happy New Year!

Let's talk food, shall we?  So I have always loved lasagna...well, anything that had a noodle/sauce/cheese combination, honestly. So obviously, being someone that is a celiac sufferer and allergic to dairy, it's not the best choice for me. So I decided to play around in the kitchen, and try to come up with a gluten free/vegan lasagna type dish. What I came up with is everything I wished it would be...and has become a family favorite that we indulge in about once a month. I made this tonight for dinner.  And since you all have been so good, I am going to share the recipe with you ;) One thing to remember-It isn't the most low-fat vegan dish...so add a nice side salad and a steamed veggie for the sides to round it out a little. Enjoy!

Lasagna Bake with Cashew Creme Béchamel

You will need:

1 16oz bag of Brown Rice Noodles (I used Trader Joes Brown Rice Penne)

2 Cups Marinara Sauce (you can make your own, or use your favorite jarred sauce. I used Trader Joes)

1 1/2 Cups Cashew Creme Béchamel (Recipe follows)

1 bag of Daiya Mozzarella style shreds

casserole dish

Pre Heat oven to 375

1. Boil pasta as directed on package. Drain. Set aside.

2. Heat up Marinara Sauce in pan. 

3. Add pasta to sauce and stir to combine.

4. Take half of pasta and place in casserole dish.

5. Pour Béchamel over pasta. Spread to create even layer.

6. Take half of  'Mozzarella' and layer over Béchamel.

7. Layer the rest of pasta over 'Mozzarella'.

8. Put the remainder of 'Mozzarella' on top.

9. Cover casserole dish and bake for 15 minutes. 

Then uncover and turn broiler on for about 3 minutes to brown the top.

This what you will find when you pull it out of the oven:

Now you can have your 'lasagna' and eat it too ;)

Cashew Creme Béchamel

you will need:

2 cups Cashew Creme 

1 cup Earth Balance Buttery Spread

1 cup non dairy milk (I light to use cashew or hemp milk for this)

salt and pepper to taste

1. Place butter in heated sauce pan. Start to simmer.

2. Add Cashew Creme to butter and start to melt together.

3. Add milk and seasonings. Stir to combine. Bring to boil while stirring.  Cook down until most liquid is gone, and you have a thick consistency.

*(Please excuse the flax seed oil pill bottle and paper towel roll in the back ground...and the fact that I haven't mastered the art of food photography yet)