Vegan Copycat Stouffer's Vegetable Lasagna Gluten Free

Name: Vegan Copycat Stouffer's Vegetable Lasagna Gluten Free
Prep time: 35 min
Cook time: 55 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 13oz brown rice lasagna noodles, jovial; 4 Tbsp margarine; 1/2 tsp garlic powder; 1/4 tsp onion powder; 1 tsp dried basil; 1 tsp dried oregano; pepper, to taste; 2 diced shallots; 3 cups oat milk; 2 cups water, for broth, or use broth; 1 veggie bouillon cube, leave out if using broth; 4 Tbsp tapioca starch, or more; 4 Tbsp vegan cream cheese, or make homemade tofu cream cheese ricotta; 4 Tbsp silken tofu, for tofu cream cheese ricotta; 1/4 tsp miso, heaping, for tofu cream cheese ricotta; 1 pinch garlic powder, for tofu cream cheese ricotta; 1 pinch onion powder, for tofu cream cheese ricotta; 1 pinch salt, for tofu cream cheese ricotta; 1 pinch pepper, for tofu cream cheese ricotta; 3/4 tsp lemon juice, for tofu cream cheese ricotta; water, for cooking veggies; 3 bags shredded carrots; 2 bags frozen chopped broccoli, or peas; 1 bag frozen chopped spinach, or parsley bunch; 1 1/2 cups vegan shredded parmesan; 1/2 cup Panko, or almond flour, for breadcrumb mix; 1/4 tsp dried basil, for breadcrumb mix; 1/4 tsp dried oregano, for breadcrumb mix; 1/4 tsp salt, half if low sodium diet, for breadcrumb mix

6 steps

Prep:35minCook:55min

Tofu cream cheese substitute (tofu ricotta recipe): 4 Tbsp silken tofu heaping 1/4 tsp miso 1 pinch garlic powder 1 pinch onion powder 1 pinch salt 1 pinch pepper heaping 3/4 tsp lemon juice food processor

Updated at: Sat, 08 Feb 2025 02:21:52 GMT

Nutrition balance score

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Ingredients

9 servings

13 ozbrown rice lasagna noodles

4 Tbspmargarine

½ tspgarlic powder

¼ tsponion powder

1 tspdried basil

1 tspdried oregano

3 cupsoat milk

2 cupswater

for broth, or use broth

1veggie bouillon cube

leave out if using broth

4 Tbsptapioca starch

or more

4 Tbspvegan cream cheese

or make homemade tofu cream cheese ricotta

4 Tbspsilken tofu

for tofu cream cheese ricotta

¼ tspmiso

heaping, for tofu cream cheese ricotta

1 pinchgarlic powder

for tofu cream cheese ricotta

1 pinchonion powder

for tofu cream cheese ricotta

1 pinchsalt

for tofu cream cheese ricotta

1 pinchpepper

for tofu cream cheese ricotta

¾ tsplemon juice

for tofu cream cheese ricotta

water

for cooking veggies

3 bagscarrots

shredded

2 bagsfrozen chopped broccoli

or peas

1 bagfrozen chopped spinach

or parsley bunch

1 ½ cupsvegan shredded parmesan

½ cupPanko flour

or almond, for breadcrumb mix

¼ tspdried basil

for breadcrumb mix

¼ tspdried oregano

for breadcrumb mix

¼ tspsalt

half if low sodium diet, for breadcrumb mix

Instructions

Step 1

1. Make tofu cream cheese (ricotta) in food processor, if making homemade: 4 Tbsp silken tofu, heaping 1/4 tsp miso, 1 pinch garlic powder, 1 pinch onion powder, 1 pinch salt, 1 pinch pepper, and heaping 3/4 tsp lemon juice. Otherwise, skip to next step.

Step 2

2. In a big pot, boil water for lasagna noodles. Cook until al dente. Drain and set aside in colander. In the meantime, make cream sauce. Add margarine, shallots, basil, oregano, garlic powder, onion powder, and pepper to another big pot. Cook medium heat 2-3 min. until shallots softened. Add oat milk, broth (or water and 1 bouillon cube), and tapioca starch. Whisk smooth and bring to boil. Lower heat and add 4 Tbsp cream cheese. Whisk until smooth and cook until slightly thickened. Sauce is done.

Step 3

3. To the empty lasagna pot, add all the shredded carrots, frozen broccoli/peas, and frozen spinach/parsley. Add water 3/4 of the way up the pot and bring to a boil. Put a lid on the pot and steam on medium-medium high heat until dethawed and softened (5 min). Strain off liquid with pot lid over the sink. Mix steamed veggies with spoon. Set strained veggies aside.

Step 4

4. In a regular size soup bowl, mix Panko/almond flour with dried basil, dried oregano, and salt. Set aside.

Step 5

5. Preheat oven 425F / 218c. Get out a 9x13 glass baking dish. We will make 3 noodle layers. Put 1 cup of cream sauce on bottom of dish. Put 3 lasagna noodles. Add 1/3 of veggies. Add 1/2 cup parmesan. Add 1/3 of remaining sauce (3 ladlefuls) Add 3 noodles. Add second 1/3 of veggies. Add 1/2 cup parmesan. Add second 1/3 of sauce (3 ladlefuls). Add last 3 noodles. Add last of veggies. Add 1/2 cup parmesan. Add last of sauce on top. Top with the Italian seasoned breadcrumb mixture. The lasagna should have 3 layers. My 9x13 pan was heaping full. You might have a little extra veggies left.

Step 6

6. Bake covered with aluminum foil at 425F / 218c for 40 min. I put a sheet of aluminum on the oven rack underneath it to catch drippage. Uncover. Bake 15 min. Lasagna is done! Remove from oven and let rest 10 min. before slicing and serving.