Moms Awesome Glueten Free Vegan Lasagna*
1 head Escarole chopped
1 bushel fresh Bazil
1 large white onion thinly sliced
1 cup of Baby bella mushrooms sliced
1/2 Red, Yellow and Green pepper thinly sliced
3 sprigs fresh cilantro
3 sprigs fresh thyme
1 1/2 bag of Daisoya cheddar cheese shreds
1 cup baby spinach leaves
2 thinly sliced large eggplants
1/2 cup egg replacement
2 boxes rice or quinoa lasagna noodles
2 containers spaghetti sauce (or you can make a fresh batch from raw ingredients*)
1 bag Glueten free bread crumbs
Bring 6 cups of water to a boil, add a table spoon of olive oil and sea salt
Boil glueten free lasagna noodles as directed (usually 3-8 minutes)
Remove pasta and lay flat in a cool body of water to prevent sticking/ breaking (use tubawear)
Use no egg replacement with glueten free breadcrumbs to bread the sliced eggplant. Be sure to use a thin coat to prevent caking.
Bring skillet with 3 tablesppons of olive oil to a simmer. Brown eggplant on both sides and remove from oil to cool.
Once all eggplant is complete toss cilantro, basil, thyme, and escarole in skillet. No oil required. Toss in peppers and onions as well and lightly cook to bring all flavors together.
NOW THE FUN PART
Break out casserole dish,
line with desired tomato sauce, and first layer of eggplant, then layer on simmered veggies and daisoya cheese, complete first layer with glueten free lasagna.
Follow the same layering pattern being generous with veggies sauce and cheese. Be sure to use your best lasagna noodles for the toppint to make a beautiful presentation.
after all layers are put down gently press the top noodles down to compact all juices and sauces. Top with remaining ingriedients leaving a few eggplant for presentation and use of cheese. Cover loosely with aluminum foil to help the "cheese" melt smoothly. Bake at 350 Degrees for 40 mins.
Use a sharp knife to cut after cooling* ENJOY*