classic dish with a gluten free and vegan twist!
made without gluten, dairy, soy & refined-sugar
I have wanted to make a tummy friendly lasagna for soo long! Recently, I discovered Taste Republic’s gluten free lasagna sheets while shopping and knew it was fate.
This recipe is EXTREMELY simple and only uses three ingredients, but you can add more if you’d like (i.e. sausage or vegan “meat”). It is completely vegan and Low FODMAP if you use the brands recommended. If you swap out any brands, just check the ingredients to make sure they’re best for you!
The following recipe makes six servings:
- 1 box of Taste Republic gluten free lasagna sheets (12 sheets total)
- 1 1/3 cup vegan ricotta (I used Kite Hill)
- 2 1/4 cup marinara sauce (I used Fody Foods)
Preheat oven to 375F. In a 9×13 oven safe dish, line the bottom with 3/4 cup sauce. Then spread four lasagna sheets across to make your first layer. Next, add 2/3 cup ricotta and smear into even layer. Spread a 1/2 cup of sauce on top.
Repeat layers of lasagna sheets, ricotta, and sauce a second time. Then add the final four lasagna sheets on top and cover with 1/2 cup sauce. Optional: sprinkle some basil, oregano and/or shredded vegan cheese on top of the final layer of sauce.
Cover with aluminum foil and bake for 15 minutes. Remove aluminum foil and bake for 10-15 more minutes. Let cool slightly then enjoy while still warm. Lasts 2-3 days in fridge. Enjoy!