Easy lasagna – gluten free, dairy free, fast and delicious – Advocate for Healing
Description: I grew up in an Italian/American household. The smells of homemade sauce still elicit a salivating response. It’s a food that reminds me of fond memories; comfort and time with family. Going …
Date: 2014-03-30T22:19:07+00:00

## Helping families find the right tools to heal

## Easy lasagna – gluten free, dairy free, fast and delicious

March 30th, 2014 Lynn

I grew up in an Italian/American household. The smells of homemade sauce still elicit a salivating response. It’s a food that reminds me of fond memories; comfort and time with family.

Going gluten free these days can be met with ease since there are gluten free replacements available in nearly every grocery store. Gluten free pasta, breads, baked goods, for examples can help fill the void in a country where carbohydrates are of emphasis. Still I try to abstain from refined flours the best we can and find or create menus that focus as much as possible on vegetables as carbohydrates, good fats and protein. I also try to adopt recipes that reduce the stress in my life rather than add to it.

This dish is a score in my books because it meets the needs of above, is ideal for dinner parties and my kids seem to know no difference (bonus!). The name is more complicated than the dish.

Noodle-less, paleo, dairy free, gluten free, vegan lasagna.

Ingredients:
2-3 zucchini
1 cup greens of your choice: Swiss chard or kale
1 eggplant
2-3 sweet potatoes (baked)
Cashews or ground cashews
1tsp nutritional yeast
2 cans organic tomato sauce
Basil, oregano, olive oil, garlic

Prep time: 30 to 40 minutes.
Turn oven on 425f and put whole sweet potatoes on oven baking until they are cooked on the inside. This can be done ahead of time.

Slice zucchini and eggplant longwise.
Ground cashews and mix with nutritional yeast, dash of salt, dash of basil, oregano, diced garlic and water to make a cheese consistency- referred to as cashew cheese)
Fill base layer of baking dish with one layer sliced zucchini. Add tomato sauce to cover the layer. Mix cashew cheese with greens and add as a second layer.

Add a third layer of sliced eggplant ( in a contrasting direction of how you laid the zucchini). Add sauce to cover. Scoop out insides of baked sweet potatoes and mash with fork in a bowl. Add to dish as your 4th layer. Top with last layer of zucchini and finish with sauce and olive oil drizzled. Sprinkle basil and oregano.

Bake at 375 for 45 minutes with a lid. The last 15 minutes without the lid. Let cool then cut into squares. Makes about 12. Serve with a bolognese sauce.

Bon appetite and Salud

Be well,
Lynn

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