Ingredients
Scale
Equipment
- 9x13 baking dish
Ingredients For the sauce:
- 1/2 cup vegan butter, OR homemade (if seed and legume free)
- 8oz non dairy cream cheese, OR canned coconut cream (if legume free) *See notes
- 1 cup plain non dairy yogurt, OR this one (if legume free)
- 1tsp salt
- 1/4 tsp pepper
- 1/2 tsp onion powder
- 2 tsp minced garlic
- 1 tsp Italian pasta seasoning
- 5TB cornstarch or arrowroot mixed with 1/2 cup cold non dairy milk till cornstarch/arrowroot is dissolved (to avoid clumpy sauce)
- 1.5 cups more non dairy milk
For the rest:
- 12–14 dry gluten free lasagna noodles
- 4 cups shredded rotisserie chicken
- 2 cups Daiya mozza or cheddar shreds mix or homemade here, divided
- ½ cup freshly grated vegan Parmesan cheese, divided
- 1 teaspoon garlic powder
- ½ teaspoon lemon zest
- ½ teaspoon Italian seasoning
- Chopped fresh parsley optional, for garnish
Instructions
- Heat all sauce ingredients together and set aside.
- Preheat oven to 350°F. Spray the bottom of a 9×13-inch casserole dish with nonstick spray. Spread a thin layer of Alfredo sauce on the bottom of the dish and set aside.
- Cook the lasagna noodles to al dente according to package directions. Drain and rinse the noodles with cold water to prevent sticking.
- In a large bowl, mix half of the Alfredo sauce, shredded chicken, ½ cup vegan mozzarella, ¼ cup vegan Parmesan, garlic powder, lemon zest, and Italian seasoning together.
- Place the noodles on a clean work surface and dry any water off with a paper towel. Divide the chicken mixture evenly over the noodles, then roll each one up. Place the rolls, seam side down, in the prepared dish.
- Pour the rest of the sauce evenly over the rolls, then top with the remaining cheeses.
- Cover the dish with aluminum foil. Bake for 20 minutes, remove the foil, and bake for an additional 10 minutes until the chicken is warmed through and cheese is melted.
- For extra crispy cheese, broil for the last 2-3 minutes of cook time. Garnish with fresh parsley , if desired, serve, and enjoy.
- Prep Time: 15
- Cook Time: 40