by Allyson – Gluten-Free Vegan Lasagna
So, this may not be the most glamorous food I have posted, but let me start with a word in its defense. This stuff is freaking incredible. I mean it. Sure, the sauce isn’t a brilliant bright red since it uses avocados and red wine (kinda pinkish-orange), but once you taste it, you simply will not care how it looks. I promise.
The noodles I used were gluten-free and I highly recommend them if you swing that way too. They are made by Tinkyada… or Pasta Joy… the word “Ready” also appears on the box too…??? So I’ll provide a picture down below as to not confuse you guys myself any further. They are the best GF noodles I have ever tasted. Hands down. They taste just like regular noodles!
The major grocery chain store (with limited selection) near my house carries these noodles in basic varieties: macaroni, shells, spaghetti. But, they do not have the lasagna style noodles. Therefore, these may be a tad hard to come by for some folks.
This weekend we made a special trip to Whole Foods to obtain mass amounts of Daiya (if you’re not in the know, all Whole Foods in the U.S. are now carrying Daiya!), and they had some of these wonderful lasagna noodles there too. Hooray! So, it is only fitting that I do a celebratory blog post dedicated to the fusion of these two indulgence foods. Get Full Recipe
3 medium-sized tomatoes
1 15 oz. can of tomatoes (drained) -if you’re curious as to why I used both canned and regular, I didn’t have enough of either to use just one- so I combined them, and I liked the result 😉
1 cup red wine, I used “2 buck chuck” Cabernet Savignon
2 ripe avocados
4 cloves garlic
1 small yellow onion, quartered
3 tsp salt