Ingredients
Scale
- One package (12-15) gluten free barilla lasagna noodles, OR homemade
- 1 TB oil
- 1–2 bags (12-16oz) Violife cheese, for topping
- 1 tsp parsley, for topping
- Spray oil
For the meaty filling:
- 2 lbs lean ground beef
- 1/2 onion, diced
- 30 oz Italian seasoned diced tomatoes
- 1/2 tsp garlic powder
- 1/2 tsp basil
- 1/4 tsp oregano
For the vegan ricotta:
- 48 ounces (1419 mL) original ripple pea milk
- 1/4 cup (60 mL) white vinegar OR rice vinegar *See notes
- 1/16 tsp salt
Instructions
- In a large pot on medium heat, heat all ingredients of the meaty filling, till meat is thoroughly cooked and is finely chopped.
- In a separate large pot, boil water with 1 TB oil (helps gluten free noodles not stick together).
- Add in 6 noodles and cook till Al denté (8-10 mins). Use tongs to get each noodle out carefully & set aside on a plate. Lightly spray or coat a little oil onto each noodle to keep the noodles from sticking together, if needed. Repeat this step till all noodles are ready.
- For the ricotta: Heat on medium high heat for 10-15 mins, or till it reaches a rolling boil. You do not need to stir.
- Take off from heat and pour into a nut bag over a large bowl.
- Let it sit, till its room temperature & then squeeze, till all the liquid is drained. (Instead, if you’re wanting it to be done quicker, you can hang your nut bag from a cabinet door knob and use tongs to squeeze out the piping hot liquid) like seen in photos:
- Preheat oven to 375F.
- Take Ricotta out of nut bag & press into a bowl.
- In a 9×13 dish, Layer the lasagna as follows: 1/2 cup meaty filling, 4 overlapped noodles, 1/2 cup ricotta.
- Repeat step 6 once. Then, add the remaining meaty filling & top it off with Violife cheese & parsley.
- Bake 35 mins with lightly oiled tinfoil on top & then 10-15 mins with foil taken off.
