Wait, What did you Say?....Rice Paper Vegan Lasagna

Why???  Vegan, Soy free and Gluten free while still tasting just as good, if not better than your typical veggie lasagna.  I promise you, you will have no idea that you are eating a dairy free lasagna!  And, the great thing about the rice paper, is that it is not overwhelmingly filling!  You can eat an entire serving or two without feeling heavy and weighed down!  Enjoy the flavor without the guilt.

I actually thought about making this because I am on a budget and want to use what is in the "plantry".  Plus, I just really wasn't in the mood to go to the store today.  I recently made Summer Spring Rolls, so I had plenty of the rice paper wrappers left over.  What else to do is use this as a lasagna pasta?  Who wouldn't do that?



In all actuality, it was delicious.  Unlike typical lasagna noodles, using the rice paper in place created a very creamy, gooey texture that I really enjoyed!

Ingredients:
6 sheets of rice paper (if circles, cut into rectangles and keep as is, do not soak!!!)
1 jar of your favorite gluten free tomato sauce
2 c raw cashews (soaked at least 2-4 hrs)
1/4 c nutritional yeast
1/2 lemon juiced
4 handfuls raw kale, divided
1/2 c sliced button mushrooms
1/2 sliced red onion
3 cloves garlic chopped, divided
touch of evoo

Directions:
 Preheat oven 375.  After your nut have been soaked, start your "ricotta" by combing cashews along

with some of the water you soaked them in, nutritional yeast, and lemon juice in a blender until smooth.  Add s + p to flavor.  Spoon into mixing bowl and set aside.

n medium saute pan, heat evoo and saute 1/2 of your chopped garlic and 1/2 of the chopped kale.  Saute for roughly 3-4 minutes.  Add into your "ricotta" mixture and stir thoroughly.
Using same saute pan (you don't want to wash more dishes than you need to!), heat and add remaining chopped garlic, kale, mushrooms and onions.  Season and saute until soft.  Set aside.

Take out your baking dish, and lets start creating the layers of this lasagna!  Start with spooning your gluten free vegan tomato sauce at the bottom (roughly 1/4 c).  Then place 2 sheets of the rice paper and place on top.  Then, evenly spread your cashew ricotta/kale mixture on top of rice paper.  Make sure that you have enough for at least one more layer of this!

 Take your tasty and beautiful sauteed veggie mixture and spoon over the "ricotta" mixture.  Never feel bashful about the quantity!  They are just veggies!  All you need to make sure is that you have enough.

Repeat all layers again, starting with the tomato sauce.  Make sure your final 2 components are rice paper topped with little sauce.


Cover with foil and bake for 45 minutes.  Let cool for 10 minutes and serve!!!!

Rice Paper Vegan Lasagna