Vegan Copycat Stouffer's Vegetable Lasagna Gluten Free

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

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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.