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Dairy free lasagna with mushroom and kale, a gluten free vegan lasagna

Dairy Free Kale and Mushroom Lasagna

This ultimate comfort dish is vegan, dairy free and gluten free.
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Prep Time 25 minutes
Cook Time 30 minutes
Servings: 6
Course: Main Course
Cuisine: Italian

Ingredients
  

  • 2 tsp extra virgin olive oil
  • 1 small sweet onion sliced thin
  • 2 cups baby bella mushrooms sliced thin
  • 2 cups kale divided
  • 1- 8 oz. container Kite Hill almond ricotta
  • 3-4 Tbsp aquafaba
  • 2 cloves garlic minced
  • 1 large handful of kale finely chopped
  • 2 cups marinara sauce
  • 6 lasagna noodles Jovial brown rice lasagna to keep it gluten free

Method
 

  1. Preheat oven to 400 degrees.
  2. Bring a large stockpot filled with water to a boil. Add the noodles and cook until al dente. Drain and add to a bowl of cold water to prevent sticking.
  3. Meanwhile heat oil in a skillet over medium low heat. Add the onions and cook for 4-5 minutes until translucent.
  4. Add the mushrooms to the skillet and cook another 5-6 minutes.
  5. Finely chop 1 cup of the kale and add to the skillet, cooking one minute more until wilted. Remove from heat.
  6. Prepare the ricotta filling by first adding the remaining 1 cup kale to a food processor and process until it is finely chopped.
  7. Add in the ricotta, aquafaba and garlic. Blend until all ingredients are incorporated. Season with salt and pepper.
  8. To assemble the lasagna pour 1/2 cup of the marinara in the bottom of an 8x8 baking dish.
  9. Top with 2 of the noodles cut to fit the pan (two noodles cut in half was perfect for each noodle layer- three across one way and one across the top of those three).
  10. Top the noodles with 1/2 of the ricotta mixture, 1/2 cup of the marinara and 1/3 of the vegetables.
  11. Repeat again with the noodles, ricotta, sauce and vegetables.
  12. Finish with one last layer of noodles, the remaining sauce and vegetables.
  13. Cover and bake in the preheated oven for 30 minutes.

Notes

Optional: add a squeeze of lemon juice to the ricotta to brighten the flavors.