Mama Z's Vegetarian Spinach Lasagna and Meat Lovers Variation (With Vegan Option)
Ingredients
- 1 (24-ounce) container organic unsweetened coconut milk yogurt substitute
- ½ cup shredded dairy-free mozzarella OR Parmesan-style cheese alternative *
- 2 large pasture-raised organic eggs OR 1 tablespoon egg replacer PLUS 2 tablespoons purified OR distilled water
- 2 tablespoons chopped fresh organic basil OR 2 teaspoons dried
- 2 tablespoons chopped fresh organic oregano OR 2 teaspoons dried
- 2 tablespoons chopped fresh organic parsley OR 2 teaspoons dried
- 2 tablespoons chopped fresh organic thyme OR 2 teaspoons dried
- 1 drop basil essential oil
- 1 drop oregano essential oil
- 1 drop thyme essential oil
- 1 drop parsley essential oil
- 8 cups Mama Z’s Spaghetti Sauce
- 1 (8-12-ounce) package organic brown rice lasagna noodles **
- 1 pound fresh OR frozen (AND defrosted) organic spinach
- 2 7-8-ounce packages shredded dairy-free mozzarella OR Parmesan-style cheese alternative
- Unrefined no propellant coconut oil, avocado oil OR olive oil cooking spray
Instructions
- Preheat the oven to 350°F. In a medium bowl, combine the yogurt substitute, shredded cheese alternative, eggs, and 1 tablespoon each of the chopped basil, oregano, parsley, thyme, and the essential oils.
- Place a jellyroll pan beneath a 9 x 13 x 2-inch baking dish to catch any spills. Spread 1 cup of the spaghetti sauce in the baking dish. Top with one-third of the uncooked lasagna noodles, one-third of the yogurt/cheese mix, one-third of the spinach, and one-third of the remaining spaghetti sauce. Repeat this layer, but this time, add half the mozzarella-style shreds. Repeat with another layer, but omit the mozzarella-style shreds.
- Top with the remaining mozzarella-style shreds, then the fresh herbs. Or you can layer the herbs between the cheese layers. Cut a piece of parchment paper longer than the baking dish (so you can tuck it under on both ends), spray the top of the lasagna with cooking spray, cover, and bake for 1 hour. Remove the parchment paper, return the dish to the oven, and cook for another 10 minutes. Let rest for 10-15 minutes before cutting and serving.
Notes
*Great brands of dairy-free cheese include Daiya, Kite Hill, Follow Your Heart, Forager, Miyokos, So Delicious, and Violife.
**If you want a grain-free option, use frozen almond-flour lasagna OR 1 medium eggplant or zucchini, peeled and cut into very thin slices. If you can find fresh almond -flour pasta or brown rice pasta, this is also a great option. Republic of Pasta sells both fresh and frozen pasta at Whole Foods in the chilled and frozen food aisles. These noodles provide a great consistency. DeBoles is another option we love. Avoid gluten-free products made from corn or soy.
Meat Lovers Variation
Mix 1 pound 100% grass-fed organic ground beef (pastured) or organic and free range ground turkey with 1 tablespoon organic herbes de Provence and cook on the stovetop until browned. Spread one-third of the meat mixture on top of each spinach layer. Spinach is optional but a great way to boost your veggie intake. You can use whole spinach leaves or chopped spinach. I love using chopped vine spinach or Malabar spinach, but any organic spinach will do.