Vegan & Gluten-Free Lasagna

Lasagna is the ultimate comfort food, but for anyone with food restrictions, it’s pretty much a no-go — until now! This vegan & gluten-free lasagna is made with some of my favorite products! They are available at Whole Foods or online, so hopefully, you don’t have too much of a problem finding them. If you do, substitutes are always welcome — these products are just a suggestion.

Ingredients (serves 4)

• 2 tablespoons extra virgin olive oil

• 1/2 cup chopped yellow onion

• 2 cloves garlic, chopped

• 8 oz Beyond Meat ground beef

• 1 1/2 cups marinara sauce

• 2 cups arugula

• 6 Banza Lasagna Sheets

• 1 cup almond milk ricotta (I used my homemade recipe)

• 4 oz Miyokos mozzarella

1. Preheat oven to 375 F. Heat up olive oil in a large pan on medium-low heat. Saute onion and garlic for 3-4 minutes until onions are translucent. Mix in beef, and cook for 5-7 minutes.

2. Mix in marinara and arugula. Saute for a few minutes until arugula cooks down.

3. In a 7 x 11 in pan, add a layer of meat sauce (about 1/3 of the portion) on the bottom. Then top with 3 lasagna sheets laid flat next to each other. Layer with ricotta, then another layer of sauce, then a layer of mozzarella (about half). Repeat once more, adding a layer of lasagna, then ricotta, then sauce, then mozzarella.

4. Cover with foil and bake for 45 minutes.

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