Meatless Monday – Gluten Free Vegan Lasagna

My ‘finished’ picture of this meal is actually taken before I baked it because I planned to freeze it and use it as a quick, easy meal some time down the road.  This meal in particular is great for doing that because it can easily be made into individual portions and heats up well in both the microwave and the oven.

Makes 6-8 servings
8 rice lasagna noodles cooked
1 cup cooked quinoa
1 1/2 cups cooked green or red lentils
1 zucchini sliced and quartered
1 bell pepper chopped
1 tbsp favourite spice blend or seasoning salt.  I usually pick an Italian blend or make my own if I have fresh herbs
1 1/2 – 2 cups tomato sauce
1 cup shredded non-dairy cheese

In a bowl combine quinoa, lentils, zucchini, bell pepper, spices and tomato sauce.

In an oven safe container or casserole dish start layers with noodles, then adding the tomato mixture and topping with a sprinkling of cheese.  Keep going layering noodles, sauce mixture and cheese until you reach the top of your container.  Finish off with a layer of noodles and then sprinkle generously with remaining cheese.

At this point you can freeze it and save it for another day, or put it in the oven.

Warm oven to 425F.  If cooking from fresh, bake for 30-45minutes or until heated all the way through.  If cooking from frozen, bake for 60-75 minutes or until heated all the way through.  You may want to broil the lasagna for about 3 minutes when it is finished to make the cheese on the top bubble.

Allow it to sit for about 5 minutes before serving.  Enjoy!


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