The Recipe Trove

A Dairy-Free Lasagna
Serving Size  : 10

  1         tablespoon  extra virgin olive oil

  1              pound  sweet Italian turkey sausage — casings removed, sausage crumbled

  3               cups  zucchini slices

  3               cups  sliced mushrooms

  3             cloves  garlic — minced

  4               cups  plain rice milk

     1/2           cup  all-purpose flour

  1           teaspoon  sea salt

     1/4      teaspoon  black pepper

  1         tablespoon  nutritional yeast flakes

     1/4      teaspoon  garlic powder

  1           teaspoon  dried basil

  1           teaspoon  Italian seasoning

  12                    no-boil lasagna noodles

     1/4           cup  water

Preheat the oven to 350ºF.  Spray a 9 x 13 pan with cooking spray, set aside.

Begin by browning the Italian sausage in the olive oil over medium high heat.  Remove the browned sausage from the pan, leaving any drippings in the pan.

Add the zucchini and mushrooms to the pan and saute until the zucchini is soft.  Add the garlic, and continue to cook for about another two minutes.  Add the cooked vegetables to the sausage and toss to combine.

In another saucepan, combine the flour and about half of the rice milk.  Whisk to combine, and once smooth, add the remaining rice milk.  Cook over medium-high heat until thickened and bubbly, stirring very frequently to keep it from clumping.  Remove from the heat.  Add the sea salt, black pepper, nutritional yeast flakes, garlic powder, basil, and Italian seasoning.  Stir to combine.  Remove 1 cup of sauce pan and set aside.

Place about 1 cup of sauce in the prepared baking dish.  Spread the sauce evenly around the pan.  Lay 4 of the lasagna noodles over the sauce, overlapping slightly.  Spread half of the sausage and vegetable mixture over the noodles, followed by half of the remaining sauce.  If you’d like, you can sprinkle with additional nutritional yeast flakes.  Cover the sauce with another layer of 4 overlapping noodles.  Spread the remaining vegetables followed by the other half of the sauce.  Layer the remaining 4 lasagna noodles on the top.  Pour the reserved 1 cup of sauce evenly on top of the noodles.

Gently, pour the 1/4 cup of water around the edges of the lasagna.  Cover the pan tightly with foil and pop into the 350ºF oven.  Bake for 45 minutes.  Remove the foil and bake for an additional 15 minutes.  Remove from the oven and let sit for at least 15 minutes before cutting into pieces.

Serves about 10.

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Per Serving (excluding unknown items): 239 Calories; 8g Fat (28.3% calories from fat); 12g Protein; 31g Carbohydrate; 2g Dietary Fiber; 49mg Cholesterol; 512mg Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 1/2 Fat.

NOTES : Alternately, for the sauce, you can also use 6 tablespoons of prepared pesto instead of the garlic powder, dried basil,and Italian Seasoning.  Just double check to see that the pesto is free of Parmesan Cheese.

You can also omit the sausage for a vegetarian lasagna- vegan if you use an egg-free lasagna noodle.